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CarbsPerServing:30g total
Effort:
Easy
Ingredients:
8 cups Atkins Bake Mix
2 Tbl. unsweetened chocolate
1 tsp baking powder
3/4 tsp salt
1 stick (1/2 cup) unsalted butter
1/2 cup sugar (splenda)
3 large eggs
1 lb bittersweet chocolate (I used 1 bag of Low Carb Success sugar free semisweet
chocolate chips plus 3 Pure Delite dark chocolate bars, because
that was what I had in my kitchen)
Direction:
Preheat oven to 350 degrees. Stir together bake mix, cocoa and
baking powders and salt. In a double boiler, melt 3/4 of the chocolate and all the butter; stir
until smooth.
Remove chocolate mixture from heat and stir in sugar. Mix eggs
in one by one. Combine with dry ingredients and mix until just
combined. At this point, I mixed in the additional chocolate chips,
though you may want to save them to sprinkle on the dough before baking.
Chill dough, covered in fridge, for 10-60 minutes. Drop rounded tablespoon
measures of dough about 1 inch apart on greased cookie sheet. Stud cookies with additional
chocolate, if you didn't mix it into the batter earlier. Cook for 10 minutes.
DO NOT OVERCOOK!!!
Cookies will have a cake-like texture.
These are great for chocolate lovers. I got the recipie off Epicurious.com (originally from
Gourmet magazine) and altered it slightly for us low-carb lovers.
Enjoy!.
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For
Details about Ingredients , check your nearest American Store
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