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Reviews
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Date product posted
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0
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Mon January 26, 2004
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Recommended By
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Average Price
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Average Rating
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No recommendations
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None indicated
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None indicated
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Description:
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Ingredients:
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.8 cups Atkins Bake Mix
2 Tbl. unsweetened chocolate
1 tsp baking powder
3/4 tsp salt
1 stick (1/2 cup) unsalted butter
1/2 cup sugar (splenda)
3 large eggs
1 lb bittersweet chocolate
(I used 1 bag of LowCarb
Success sugar free semi-
sweet chocolate chips
plus 3 PureDelite dark
chocolate bars, because
that was what I had in my
kitchen)
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How To Prepare:
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Preheat oven to 350 degrees.
Stir together bake mix, cocoa and
baking powders and salt.
In a double boiler, melt 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 recipie off
Epicurious.com (originally from
Gourmet magazine) and altered
it slightly for us low-carb lovers.
Enjoy!
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Number of Servings:
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Makes 36 cookies
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Carbs per serving - include all nutritional information if known:
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~30 grams total
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Preparation Time:
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1 hr
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Effort (Easy, Average, Difficult):
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Easy
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