I have finally gotten around to recreating chocolate chip cookies! All it really took was finding adequate chocolate; without that, there was no motivation, because bad chocolate equals bad cookie. As I have mentioned before, I’m using Endangered Species brand chocolate, since they sweeten with beet sugar. I hear tell there are actual chocolate chips that are natural-sugar sweetened, but I haven’t found them yet. Fortunately, a chopped bar of chocolate works just fine. Frankly, I think having the inevitable little shavings of chocolate in there with the bigger pieces is really a nice effect. Extra melty-ness!

Sean gives these his stamp of approval, and, incidentally, so do a bunch of his co-workers :D. We just took these to the company picnic (I needed to make them again for the picture, anyway!) and quite a few people commented on them being really good, and were surprised to hear that they didn’t have standard sugar in them. Win! Since I don’t like chocolate much, and have thus never really enjoyed chocolate chip cookies, you’ll have to take these guys at their collective word on it! Without further ado, then, chocolate-but-not-chip cookies.

Chunky Chocolate Cookies

Ingredients:

  • 1 cup (2 sticks) softened butter
  • 1/2 cup Truvia
  • 1 TBS molasses
  • 1/4 cup Baking Stevia
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 3 oz. bar natural-sugar dark chocolate, chopped
  • 1 3 oz. bar natural-sugar milk chocolate, chopped
  • 1 cup walnuts, measured then chopped

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Put the Truvia and the molasses in a small bowl and mash it together with a fork until well-combined. It may not seem like it wants to go together right at first, but keep smushing them around and they’ll do it.

2. Put the softened butter in a large mixing bowl (or bowl of a stand mixer) and add the Truvia mixture and the Baking Stevia. Cream this together, either by hand with a spoon or using the paddle attachment on your mixer.

3. Add the vanilla and the eggs and mix well to combine.

4. Add the flour, baking soda, and salt and mix well to combine.

5. Add the chopped chocolate and nuts and mix gently until well-distributed throughout the dough.

6. Scoop generous tablespoons (okay, to be honest, mine are more like a tablespoon and a half or so) of dough, form them into balls, and then pat those balls into fat saucers. Just squish them down a little. These don’t spread quite as much or as willingly as traditional chocolate chip cookies, so you need to help them out a little. If you put them on there as balls they’ll bake up fine, but they’ll stay really domed up and won’t look as nice. Plus it makes them harder to eat, IMO.

7. Bake the fat saucer dough lumps in the preheated oven until they become cookies :D (so, 18 – 23 minutes or so). Remove from the oven and cookie sheet and let cool on a cooling rack. This recipe yields 26-32 cookies. Enjoy!