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Old 12-14-2007, 09:22 PM   #1
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Chocolate Brownie Cookies

I made a 1/4 batch of a HC cookie I used to make all the time. They turned out very nice and chewy. The only thing I might change next time is to double the chocolate.

Chocolate Brownie Cookies.

2 T. granular erythritol
2 T. diabetisweet brown
1/4 tsp. splenda quick pack
1/4 cup vegetable oil
1 egg
1 oz. unsweetened chocolate (melted and slightly cooled)
1/2 tsp vanilla
1 cup cake and cookie flour mix (carbquik version)
1/2 tsp. baking soda
pinch of salt
1/8 - 1/4 cup chopped pecans

Preheat oven to 350 degrees.
Lightly grease cookie sheet and set aside.
In mixing bowl combine flour, soda, and salt.
In electric mixing bowl combine sweeteners, oil, egg, chocolate, and vanilla.
Beat at medium speed until well blended.
Add flour, soda, and salt mixture.
Beat at low spee until soft dough is formed.
Stir in pecans.

Drop heaping tsp. of dough 2 inches apart on greased cookie sheet.
Bake 10-12 minutes or until set.

Yeild 15 cookies @ 1 carb each.
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Old 12-14-2007, 10:11 PM   #2
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Those look good Kevin.
Can you actually make brownies with this recipe? Or just the cookies?
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Old 12-14-2007, 10:31 PM   #3
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Quote:
Originally Posted by Bar10der View Post
Those look good Kevin.
Can you actually make brownies with this recipe? Or just the cookies?
I never tried making brownies out of them but the cookies definitely
have a chewy brownie quality to them.
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Old 12-14-2007, 10:44 PM   #4
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These look yummy!
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Old 12-15-2007, 03:34 AM   #5
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Wonder if this will work with the your Carblose mix instead of the Carbquick one? I have the Carblose mix already made up. I think it will.

Thanks and HUGS
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Old 12-15-2007, 04:48 AM   #6
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In almost every case the two mixes are interchangable. Most times its hard to know which will turn out better unless you try them both. In this case, I had more of the carbquik version made so I choose it.
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Old 12-15-2007, 08:20 PM   #7
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my eyes just lit up when i read chewy choc cookie! yumm! thanks again for your great recipes....
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Old 12-15-2007, 08:25 PM   #8
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Kevin, these look fabulous..
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Old 12-16-2007, 05:11 AM   #9
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Hi Kevin,
The question I had asked earlier about the isomalt and erythritol was answered in an older post I found.
It was that I didn't have these two ingredients, but saw in a thread that you said to use 1 cup Splenda. Just to make sure this is correct, can you tell me what I can use to replace these ingredients?

So the same question goes for this recipe, if I don't have erythritol, should I use more Splenda? And how much more?

I hope to make these this morning.

Thank You!
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Old 12-16-2007, 05:26 AM   #10
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Diana, if you replace it with more splenda it will turn out as sweet but you will loose the chewy texture of these cookies. Anytime you start subbing ingreidient there is always a chance of a trade off in the taste or texture of the final product.
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Old 12-16-2007, 05:49 AM   #11
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Which of your chocolate chip cookie recipes do you make?

I just made my first batch of the cc and I can taste a funny taste in the cookie, would that be the flour?
I'm also using the Dixie sf c c's, they have a funny taste to them too. Do you reccomend another chip?

Thanks again!
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Old 12-16-2007, 06:13 AM   #12
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Quote:
Originally Posted by Determinedtolose View Post
Which of your chocolate chip cookie recipes do you make?

I just made my first batch of the cc and I can taste a funny taste in the cookie, would that be the flour?
I'm also using the Dixie sf c c's, they have a funny taste to them too. Do you reccomend another chip?

Thanks again!
I basically only have 1 recipe for cc cookies. I tried it last week with my flour mix and thought they turned out good.

I am not a fan of dixie chips and I either make my own or use my stash of discontinued EWBW chip that are in my freezer.
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Old 12-16-2007, 06:20 AM   #13
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I'm going to take your cookie flour and make mexican wedding cookies, minus the chocolate chips and I'll add some almond flour to it. I'll grind up some Splenda finely and roll them in it and see how that turns out.
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Old 12-16-2007, 04:46 PM   #14
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Kevin - I hate to sound like a broken record, but I made these today also and they seem dry, not chewy, to me. I followed the recipe exactly except for leaving out the pecans. The dough seemed nice and moist but after they were cooked they're dry. I'm still gonna eat them though!

I only baked for 10 mins. - do I need to try less time or some addition to the recipe? I make so many of your recipes and love them all, I always seem to have this slight problem with cookies - bars, cakes and stuff come out fine -- it's the cookies - I want to have perfect, moist, chewy cookies! (and I want them now!)
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Old 12-16-2007, 05:10 PM   #15
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I let mine bake until they were just set(it was approx. 10 min). Temperture settings on different ovens can vary more than you might think. I would suggest letting them bake less time if they were dry. Also pecans are quite high in oil and their omition might tend to make the cookie drier too.
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Old 12-16-2007, 09:12 PM   #16
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Quote:
Originally Posted by Kevinpa View Post
Also pecans are quite high in oil and their omition might tend to make the cookie drier too.
Ya know, I thought about that as I posed the question. I will put them in next time and check them carefully.
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Old 12-17-2007, 01:00 PM   #17
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Okay, I had my sister tasted the chocolate chip cookies I made from your recipe Kevin and she said it was the chocolate chips. So after lurking around I found your lc chocolate bar and lc chocolate chips recipe, so I'll start over again. Today, I ate a cookie and it wasn't as bad as it was yesterday, but could still taste it was different.
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Old 12-18-2007, 03:53 PM   #18
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Kevin, did you use the hard square chocolate or the premelted?
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Old 12-18-2007, 04:00 PM   #19
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Kevin, did you use the hard square chocolate or the premelted?
Hard square......I don't use the premelts anymore since I found the hersheys unsweetened squares.
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Old 03-06-2011, 02:57 PM   #20
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These look yummy.
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