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Joined Date: Feb 10, 2011
Reviewed Mexican Chocolate Cookies
"This is a very tasty little cookie. I used the Splenda brown sugar blend instead of regular brown sugar but I stuck with regular white sugar because I didn't know if granulated Splenda would work. I used 6 tbsp of unsalted butter and I used the whole egg instead of just the white. I omitted the pepper and I only cooked my cookies for 5 minutes and they came out perfect; soft and chewy with great chocolate flavor. I will definitely make these again.