Sugar Free Soft Chocolate Cookies
A moist chocolate cookie formula designed to remain soft after baking. Polydextrose provides bulk of sugar with reduced calorie and a source of fiber. The instant food starch helps in moisture retention.
| Ingredients | % |
| Flour, pastry | 28.7 |
| Maltitol, crystalline | 21.2 |
| Shortening, all purpose | 17 |
| Eggs, whole | 9.1 |
| Polydextrose | 9 |
| Water | 6.2 |
| Natural cocoa | 3.6 |
| Alkalized cocoa | 2 |
| Instant food starch-modified | 1.9 |
| Vanilla flavor | 0.47 |
| Salt | 0.44 |
| Baking soda | 0.31 |
| Reb A 97 | 0.075 |
| Total | 100 |
Procedure
- Combine starch, polydextrose and maltitol in a Hobart mixer is clear
- Cream shortening into the above mixture.
- Dissolve the Reb A in water and then add egg in the solution.
- Add eggs/Reb A solution, and remaining ingredients to mixture.
- Mix until well blended and uniform.
- Scoop the dough onto parchment paper.
- Bake at 375°F (190°C) for 12 minutes.
