| CAROB CHIP COOKIES |
| 8-oz sweet Butter 1/2 cup SplendaŽ 1 cup Brown Sugar (packed) 2 eggs 2-1/2 cup unbleached Flour 1 teaspoon Baking Soda 1 teaspoon kosher Salt 1 teaspoon instant Espresso Powder 3 cups Carob chips Pre-heat oven to 350-degrees Line sheet pans with parchment paper In a bowl of an electric mixer cream together the butter, SplendaŽ & brown sugar Cream for about 2 minutes and the mixture is light & fluffy Add eggs one at a time Scrapping down the sides after In a bowl mix together the flour, baking soda, salt & espresso powder Add the flour, batch to the butter mixture, mix to combine Scoop out 1-1/2-inch (in diameter) balls and place on prepared sheet pans, about 2-inches apart Bake until golden brown, about 12 to 15 minutes Cool slightly before removing from parchment, cool completely on cooling rack Yields about 2-dozen Store in airtight container for about one week |
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