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Tuesday, May 12, 2009

Chocochunk Cookies

This is basically my chocolate chip cookie recipe using homemade chocolate chips. I used chocolate chunks, raisins and walnuts. These cookies are not great right out of the oven (the chocolate goes weird), but refrigerated or frozen they are very acceptable. In a pinch if you don't have chocolate chips or a Lindt bar to cut up, use this recipe of mine:

Chocolate Chunk Recipe:
3/4 cup Splenda Granular
1/4 cup whole or skim milk powder (Hispanic section of Super Walmart, Publix, Costco)
3 tbsp whipping cream (or evaporated milk)
2 tbsp powdered erythritol
2 tbsp unsalted butter, melted
1 tbsp water
1 tsp olive oil
1/2 tsp vanilla extract
4 oz (4 squares) unsweetened baking chocolate

In blender, combine Splenda Granular, milk powder, whipping cream, erythritol, butter, water, olive oil and vanilla extract; blend. In cereal bowl, place squares of baking chocolate. Pour boiling water over chocolate and pour off when molten (test with a sharp, pointy knife). Add to blender; blend until combined. Spread evenly on a cookie sheet or dinner plate. Freeze until hard enough to score into chips. Freeze until solid and break along the scored lines using a blunt knife. Keep in the freezer in a sealed container until ready to use.


Garage Door Installation said...

very sweet blog.i appreciate.

Jennifer said...

Thank you. :-)

Kim said...

Looks yummy Jennifer. Can I substitute the erythritol? I can't seem to find it anywhere here.

Jennifer said...

Hi Kim, You could use maltitol or xylitol crystals but you'd need to blend it fine somehow - coffee grinder or powerful blender might work. Erythritol is available through They ship to Canada and a friend of mine in British Columbia said she had no trouble at all (as in across the border) getting stuff to her from Netrition. Usually one can find maltitol at health food stores. It might cause some intestinal issues though, whereas erythritol does not, plus erythritol is zero on the glycemic index, I believe. You need something to take the sweetness in the chocolate up a notch (Splenda Granular won't do it) - try using several Splenda packets until the chocolate tastes sweet to you. I don't know how the texture will suffer, but you could add an extra tablespoon of milk powder and that should help.

If you do a search on my blog for sweeteners, or sugar alcohols, you might find a recent post of mine that linked to an in-depth article on those different sweeteners by Laura Dolson.