Makes 24 cookiesCalories 100 Prep Time 20 minutesTotal Time 40 minutes
Ingredients
½ cup (1 stick) unsalted butter
1 ¼ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking soda
1 tablespoon molasses
½ cup Splenda® Monk Fruit Granulated Sweetener
1 large egg
1 teaspoon vanilla extract
⅔ cup dark chocolate chips
Nutrition Info Per Serving
Serving Size: 1 cookie
Calories
100
Total Fat
6g
Saturated Fat
4g
Cholesterol
20mg
Sodium
110mg
Total Carbs
13g
Dietary Fiber
1g
Sugars
3g
Added Sugars
3g
Protein
1g
Instructions
Preheat oven to 350°F. Melt butter over medium heat in a heavy-bottomed saucepan until frothy. Swirl pan frequently, watching for butter to turn from light yellow to dark golden brown and foam dissipates. Once butter has browned, immediately transfer to a large bowl and chill for 15 minutes, until cool but not solidified.
Meanwhile, whisk together flour, salt and baking soda. Set aside.
When butter is cool, whisk in molasses, Splenda Sweetener, egg and vanilla until smooth. Add prepared dry ingredients and mix using a spatula until only a few dry streaks of flour remain. Stir in the chocolate chips until just combined.
Scoop 12 1-tablespoon portions of dough onto ungreased baking sheet, leaving 1” between each portion. Bake on center rack for 8 to 10 minutes, or until cookies are lightly brown at the edges but still soft to the touch in the middle.
Let cookies cool on baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling. Repeat with remaining dough.
