Chocolate Chip Fudgie Cups 24% calorie reduction from traditional recipe Chocolate Chip Dough 1/3 cup stick butter or margarine, softened 1 egg 1 teaspoon vanilla extract 1/3 cup Equal® Spoonful* 1/3 cup firmly packed brown sugar 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup semi-sweet mini chocolate chips Fudge Nut Filling 1 cup Equal® Spoonful** 3/4 cup all-purpose flour 6 tablespoons unsweetened cocoa 1/3 cup chopped nuts 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup applesauce 6 tablespoons stick butter or margarine, softened 2 eggs 1 teaspoon vanilla *May substitute 8 packets Equal® sweetener **May substitute 24 packets Equal® sweetener For Chocolate Chip Dough: Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal® and brown sugar until combined. Combine flour, baking soda and salt. Mix into butter mixture. Stir in chocolate chips. Form dough into circle about 1/2-inch thick Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling. For Fudge Nut Filling: Combine Equal®, flour, cocoa, nuts, baking powder and salt. Beat applesauce, butter, eggs and vanilla until blended. Stir in combined flour mixture until well blended. Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup. Bake in preheated 350 degree F oven 15 to 18 minutes. Let cool in muffin pans about 5 minute; remove and cool completely on wire racks. Store in airtight container at room temperature. Makes 2 dozen Nutrition information per serving: 138 cal., 2 g pro., 14 g carb., 8 g fat, 41 mg chol., 106 mg sodium Food exchanges: 1 starch, 1 1/2 fat