Reduced Sugar Chocolate Cookies
- 2/3 cup SweetLeaf® SugarLeaf® Baking Blend
- 1-1/4 cup butter, softened
- 2 eggs
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder, unsweetened
- 1 tsp. baking soda
- 1/8 tsp. salt
Preheat oven to 350 degrees F.
In a large bowl, cream together butter and SugarLeaf® until smooth. Beat in eggs one at a time. Then, stir in the vanilla. In a separate bowl, combine flour, cocoa, baking soda, and salt. Stir into the creamed mixture until just blended.
Drop by the spoonful onto an ungreased cookie sheet. Bake for 8 to 10 minutes. Cool for a couple of minutes on a cookie sheet before transferring to wire racks to cool completely.
Recipe courtesy of Pastiche at 3025 N. Campbell Ave., Tucson, AZ 85719.