Double Chocolate-Dipped Cookies - - Jackson, MS

Jackson Heart Clinic

Double Chocolate-Dipped Cookies

  • 1 3/4 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 package (8 squares) Baker's Semi-Sweet Baking Chocolate, divided
  • 3/4 cup margarine, softened
  • 1/2 cup firmly-packed brown sugar
  • 1/2 cup Splenda (or sugar)
  • 1 egg
  • 1 tsp vanilla
  • 1 cup chopped walnuts

  Preheat oven to 375ºF.  Combine flour, baking soda, and salt in a small bowl.  Set aside.  Coarsely chop 5 of the chocolate squares; set aside.  Beat margarine, brown sugar, and Splenda (or sugar) in large bowl with electric mixer on medium speed until light and fluffy.  Add egg and vanilla; mix well.  Gradually add flour mixture, beating until blended.  Stir in chopped chocolate and walnuts.  Drop heaping tablespoons of cookie dough, 2 inches apart, onto ungreased baking sheets.  Bake cookies 11 to 12 minutes or until lightly browned.  Cool one minute; remove from baking sheets.  Cool completely on wire racks.  Melt remaining 3 chocolate squares in microwave as directed on package.  Dip ½ of each cookie into melted chocolate.  Place in a single layer on wax paper-covered plates.  Let stand until chocolate is set.  Yield:  3 dozen cookies. 

Per Serving:

  • calories 120
  • fat 8g
  • sat fat 2g
  • cholesterol 5mg
  • carbohydrates 12g
  • protein 2g
  • fiber <1g
  • sodium 45mg

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