Ghirardelli Double Chocolate Cookies Made With Xylitol

Have you ever heard of Xylitol? My husband introduced me to it a few years ago. I think he might believe that it could potentially cure all of life's problems, along with his garlic, silver, and coconut oil (and I love him for it). Well regardless of if it will fix life's problems or not it is a sweetener often found in gums and other such things. It is the secret ingredient in gum that helps fight cavities. For some reason bacteria cant feed off of this type of sweetener. The other great thing is that it is a low glycemic index food. This means that it won't spike your blood sugar when you eat it. Studies have shown that keeping a more even blood sugar is much healthier than the ups and downs that high sugar foods and other foods cause. Really the thing I love the most about xylitol is that it doesn't have a weird aftertaste. I have had really good success baking with it, and have been able to substitute it for my white sugar in many recipes.  I don't feel nearly as guilty eating those sweet desserts.

My husband absolutely loves chocolate, dark chocolate. He sent me a link to these yummy cookies. I decided to make them, and why not make them with xylitol? We took some of them to his family's house the other night and they all loved them. These cookies are not for the mediocre chocolate lover. These cookies are rich and chocolaty. They are very soft (could be due to the xylitol) and tender. If you don't have any xylitol feel free to make them with regular sugar.

Ghirardelli Double Chocolate Cookies With Xylitol

• 12 ounce(s) Semi-Sweet Chocolate Chips
• 10 ounce(s) 60% Cacao Bittersweet Chocolate Chips
• 6 tablespoon(s) unsalted butter
• 3 eggs
• 3/4 cup xylitol (if using white sugar increase to 1 cup)
• 1/3 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1 cup(s) chopped walnuts (optional)

In medium size sauce pan melt and brown butter. Once butter is browned pour hot butter over bittersweet chocolate chips. In large bowl with electric mixer or whisk, beat eggs and xylitol until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Let rest for a approximately 10 minutes.  Heat oven to 375°F.  Scoop dough into 1 inch round balls. The dough will still be very soft. Place on a parchment or silpat lined baking sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

Recipe Source: Adapted from Ghirardelli's Double Chocolate Cookies