This is basically my chocolate chip cookie recipe using homemade chocolate chips. I used chocolate chunks, raisins and walnuts. These cookies are not great right out of the oven (the chocolate goes weird), but refrigerated or frozen they are very acceptable. In a pinch if you don't have chocolate chips or a Lindt bar to cut up, use this recipe of mine:
Chocolate Chunk Recipe:
3/4 cup Splenda Granular
1/4 cup whole or skim milk powder (Hispanic section of Super Walmart, Publix, Costco)
3 tbsp whipping cream (or evaporated milk)
2 tbsp powdered erythritol
2 tbsp unsalted butter, melted
1 tbsp water
1 tsp olive oil
1/2 tsp vanilla extract
4 oz (4 squares) unsweetened baking chocolate
In blender, combine Splenda Granular, milk powder, whipping cream, erythritol, butter, water, olive oil and vanilla extract; blend. In cereal bowl, place squares of baking chocolate. Pour boiling water over chocolate and pour off when molten (test with a sharp, pointy knife). Add to blender; blend until combined. Spread evenly on a cookie sheet or dinner plate. Freeze until hard enough to score into chips. Freeze until solid and break along the scored lines using a blunt knife. Keep in the freezer in a sealed container until ready to use.