Deep Chocolate Cookies Recipe
Ingredients
| Vegetable shortening | 1/2 Cup (16 tbs) | |
| Baking Unsweetened Chocolate | 3 Ounce | |
| Granulated Sugar | 1 1/2 Cup (16 tbs) | |
| 1/2 cup granulated fructose | ||
| Eggs | 4 standard | |
| Vanilla extract | 2 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pecan halves | 42 | |
Directions
Melt shortening and baking chocolate, either in the top of a double boiler, or in a microwavable cup.
Pour into a mixing bowl.
Beat in sugar replacement and fructose. (Mixture will look curdled.) Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Stir in flour, baking soda, and salt.
Cover and chill at least 2 hours.
Shape dough into balls.
Place balls on lightly greased cookie sheets.
Break each pecan half in half again.
Place small pecan piece on top of dough.
Then press pecan into dough, flattening dough slightly.
Bake at 350°F (175°C) for 8 to 9 minutes.
Move to cooling racks.
Pour into a mixing bowl.
Beat in sugar replacement and fructose. (Mixture will look curdled.) Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Stir in flour, baking soda, and salt.
Cover and chill at least 2 hours.
Shape dough into balls.
Place balls on lightly greased cookie sheets.
Break each pecan half in half again.
Place small pecan piece on top of dough.
Then press pecan into dough, flattening dough slightly.
Bake at 350°F (175°C) for 8 to 9 minutes.
Move to cooling racks.
Chef
