It’s always a treat when favorites come together in the kind of blissful marriage that results in something oh-so-sweet. To that end, it was an exceptional delight to have the Diet Pepsi truck roll up to the Haute Living Magazine, Miami office toting all sorts of treats including Michael’s Genuine Food & Drink Executive Pastry Chef, Hedy Goldsmith.

Goldsmith, who in the wake of her nomination as semifinalist for the James Beard Award for “Best Pastry Chef in the Country,” is Diet Pepsi’s weekend correspondent. Throughout the duration of the festival, she will be sharing exciting news in regards to all the happenings.

She has also created a Diet Pepsi Chocolate Chunk Cookie by replacing much of the classic chocolate chip cookie recipe’s sugar content with Diet Pepsi. May we suggest you try it at home:

Diet Pepsi Choc Chunk Cookies!

Makes 16 cookies

Ingredients:

1 3/4 cups all-purpose flour

3/4 teaspoon baking soda

1 stick unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1 extra-large egg, at room temperature

1 tablespoon Diet Pepsi, at room temperature

1 teaspoon vanilla bean paste or pure vanilla extract

6 ounces bittersweet chocolate, cut into ½ inch chunks

Directions:

Sift the flour and baking powder. Set aside.

Using an electric mixer fitted with the paddle attachment and beat the butter on medium speed for about 3 minutes until soft and smooth. Add the brown sugar, granulated sugar and beat on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides of the bowl. Add the egg, Diet Pepsi and vanilla and beat for 1 to 2 minutes until just blended. Add the flour mixture and beat on low speed until just combined. Using a rubber spatula, scrape down the sides of the bowl. Stir until just blended.

Using a 3 tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet. Cover and refrigerate for at least 1 hour until well chilled.

Preheat the oven to 350°F. Line 2 baking sheets with non-stick liners. Arrange the chilled dough on the prepared baking sheets about 2 inches apart. Using the palm of your hand, flatten each dough mound slightly.

Bake for 12 minutes, switching the baking sheets positions halfway through baking, until light golden brown. Let cool completely.

Enjoy!