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A deep, intense chocolate flavor that you can smell as soon as you take them out of the oven. They're a softer, thicker cookie with chocolate chips and a slightly crunchy sugar top. Easy vanilla glaze, using any milk or liquid flavored coffee creamer you want ~ or you can even use a clear Creme de Cacao! ** Sprinkled here with tiny hearts for Valentine's Day (these are sugar-free) **
Dark CHOCOLATE FUDGE Chip COOKIES with VANILLA GLAZE
1 package dark chocolate or chocolate fudge cake mix (or 1 package sugar-free Devil's Food cake mix)
1 egg
1 tsp. vanilla extract
1 stick (8 TB) melted butter
1 TB dark or sugar-free chocolate syrup
2 TB dark unsweetened cocoa powder
1 tsp instant coffee powder (to intensify the chocolate flavor)
1/4 cup dark or sugar-free chocolate chips
about 1/4 to 1/2 cup Sparkling or sanding sugar ~OR~ plain white Splenda
***
GLAZE:
about 1/2 to 3/4 cup canned vanilla frosting (can be sugar-free)
1/2 tsp. pure vanilla extract
liquid (milk, vanilla almond milk, flavored liquid coffee creamer {creme brulee, Italian Creme, French vanilla ~ can be sugar-free}, clear Creme de Cacao)
***
Preheat oven to 350. Line baking sheets with parchment paper. Put the Sparkling Sugar/Splenda in a small saucer and set aside.
In your mixer, beat together all of the cookie batter ingredients (except the chocolate chips and Sparkling Sugar/Splenda). It will somewhat come together around the paddle of your mixer (check and be sure there isn't un-mixed-in cake mix on the bottom of the bowl); then mix in the chocolate chips.
Make 1-1/2" balls (or use a cookie scoop) and put about 1-1/2" apart on the baking sheets. Dip the flat bottom of a glass into the Sparkling Sugar/Splenda and press down on each cookie.
Bake about 9-11 minutes, or until they start to crack on top and slightly firm up. Let cool on baking sheet about 3-5 minutes, before removing to rack or paper to drizzle with glaze. Makes about 2-1/2 dozen.
GLAZE: Mix together the frosting and vanilla extract in a small bowl. Gradually whisk in the other liquid (about 1 tsp. at a time) until you get a smooth, drizzle consistency.
Dark CHOCOLATE FUDGE Chip COOKIES with VANILLA GLAZE
1 package dark chocolate or chocolate fudge cake mix (or 1 package sugar-free Devil's Food cake mix)
1 egg
1 tsp. vanilla extract
1 stick (8 TB) melted butter
1 TB dark or sugar-free chocolate syrup
2 TB dark unsweetened cocoa powder
1 tsp instant coffee powder (to intensify the chocolate flavor)
1/4 cup dark or sugar-free chocolate chips
about 1/4 to 1/2 cup Sparkling or sanding sugar ~OR~ plain white Splenda
***
GLAZE:
about 1/2 to 3/4 cup canned vanilla frosting (can be sugar-free)
1/2 tsp. pure vanilla extract
liquid (milk, vanilla almond milk, flavored liquid coffee creamer {creme brulee, Italian Creme, French vanilla ~ can be sugar-free}, clear Creme de Cacao)
***
Preheat oven to 350. Line baking sheets with parchment paper. Put the Sparkling Sugar/Splenda in a small saucer and set aside.
In your mixer, beat together all of the cookie batter ingredients (except the chocolate chips and Sparkling Sugar/Splenda). It will somewhat come together around the paddle of your mixer (check and be sure there isn't un-mixed-in cake mix on the bottom of the bowl); then mix in the chocolate chips.
Make 1-1/2" balls (or use a cookie scoop) and put about 1-1/2" apart on the baking sheets. Dip the flat bottom of a glass into the Sparkling Sugar/Splenda and press down on each cookie.
Bake about 9-11 minutes, or until they start to crack on top and slightly firm up. Let cool on baking sheet about 3-5 minutes, before removing to rack or paper to drizzle with glaze. Makes about 2-1/2 dozen.
GLAZE: Mix together the frosting and vanilla extract in a small bowl. Gradually whisk in the other liquid (about 1 tsp. at a time) until you get a smooth, drizzle consistency.
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