8 oz pkg
about 15 servings per container
Chocolate Candy [Maltitol, Chocolate Processed With Alkali, Cocoa Butter, Soy Lecithin, Vanilla, Rebiana (Stevia Extract)].
May contain milk, peanuts, tree nuts, eggs and wheat.
Stop & Shop is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Stop & Shop, and the nutritional information on the product label does not match the information on our site, please contact Stop & Shop customer service and we will arrange for a credit to issue for the product at issue.
Made with stevia extract. Sugar free. Not a low calorie food see nutrition facts for fat & saturated fat content. New. An American classic Est. 1923.
Directions: 1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper. 2. In a medium bowl, whisk together the flour, cocoa, soda and salt. To make a more intense flavored cookie, add 2 teaspoons instant espresso powder. 3. In a mixing bowl, using an electric mixer at medium-high speed beat together butter, brown sugar alternative and granulated sugar alternative for 2 minutes. Beat in the eggs, one a time, beating well after each condition. Beat in the vanilla. Beat in the flour mixture. Stir in the baking chips and nuts. 4. Drop by rounded tablespoons onto the prepared cookie sheets. Bake for 8 to 10 minutes. Allow cookies to cool for 2 minutes then move to a wire rack to cool completely.
Russell Stover Chocolates