Ingredients Jump to Instructions ↓

  1. Serves:Makes 36 cookies

  2. 30 grams total

  3. Prep Time:1 hr

  4. Effort:Easy

  5. 1.8 cups Atkins Bake Mix

  6. 2 Tbl. unsweetened chocolate

  7. 1 tsp baking powder

  8. 3/4 tsp salt

  9. 1 stick (1/2 cup) unsalted butter

  10. 1/2 cup sugar (splenda)

  11. 3 large eggs

  12. 1 lb bittersweet chocolate (I used 1 bag of LowCarb Success sugar free semisweet chocolate chips plus 3 PureDelite dark chocolate bars, because that was what I had in my kitchen)

  13. How to Prepare:

  14. 350 degrees. Stir together bake mix, cocoa and baking powders and salt. In a double boiler, melt

  15. 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 recipe off (originally from Gourmet magazine) and altered it slightly for us low-carb lovers. Enjoy!


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