Carbs Per Serving:~30 grams total
Ingredients:
.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 semisweet chocolate chips plus 3 PureDelite dark chocolate bars, because that was what I had in my kitchen)
How to Prepare:
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.