Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside. Cut 2 packages of chocolate bars into small chunks; set aside.
Sugar-free? Bake with Hershey's sugar-free dark chocolate bars and use honey to sweeten these chewy chocolate chip cookies.
Servings and Ingredients
|2 (3-oz.) pkg. Hershey's sugar-free dark chocolate bars, plus additional for garnish|
|½ c. Hy-Vee salted butter, softened|
|½ c. Hy-Vee raw wildflower honey|
|1 Hy-Vee large egg|
|1 tsp. Hy-Vee vanilla|
|1 ½ c. Hy-Vee all-purpose flour|
|½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee baking soda|
|½ c. toasted Hy-Vee slivered almonds, chopped|
|½ tsp. Hy-Vee vegetable shortening, for garnish|
Things To Grab
- Cookie sheets
- Parchment paper
- Large mixing bowl
- Electric mixer
- Wire racks
- Microwave-safe bowl
Beat butter in a large mixing bowl with an electric mixer on medium for 30 seconds. Add honey and beat on medium speed for 1 to 1½ minutes more. Beat in egg and vanilla until combined.
Stir in all-purpose flour, salt, and baking soda just until combined. Stir in chocolate chunks and almonds.
Drop dough by spoonfuls (about 1½ tablespoon) 2 inches apart on prepared cookie sheets. Bake for 12 to 14 minutes or until edges are light brown. Let cookies stand on cookie sheets for 1 minute; remove and cool completely on wire racks.
Meanwhile, for garnish, place 1 ounce chopped chocolate bars (5 bars) in a microwave-safe bowl. Add shortening. Microwave on 50 percent power for 1 to 2 minutes or until melted, stirring every 30 seconds. Drizzle melted chocolate over cookies.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 70mg
- Total Carbohydrates: 12g
- Protein: 2g