I cribbed this recipe from one I found on All Recipes posted by a woman named Kathy Brandt. Her recipe didn't reduce the amount of butter, but I liked how simple it was, so went with her recipe with minor additions and reductions.
1/2 C butter softened
1/2 C applesauce
1 1/2 C sugar
2 C flour
2/3 C cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 C chocolate raspberry chips
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 12 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Despite reducing the fat by half these cookies were surprisingly rich and chewy, something that I thought would have been comprimised by cutting the butter by half; but it wasn't. I will definitely be experimenting more with applesauce as a subsititute for butter.
Rating = So Damn Good