Makes 36 cookies
Preparation Time: 15 minutes
Cooking Time: 10 to 12 minutes
2/3 cup butter or margarine, softened
2/3 cup brown sugar, firmly packed [used Splenda brown sugar]
2/3 cup Splenda granular
2 tsp vanilla extract
1-1/2 cups all-purpose flour [used half all-purpose and half white whole wheat flour]
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips [used Ghirardelli bittersweet chips]
1. Preheat oven 305ºF.
2. Blend butter, brown sugar, Splenda and vanilla in medium bowl. Stir until creamy.
3. Add eggs, one at a time, mixing and scraping sides of bowl after each addition. Add flour, baking soda and salt; blend. Stir in chocolate chips.
4. Place level tablespoons of cookie dough on ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. Remove from oven and cool on wire cooling rack.
Exchanges: 1 starch / 1 fat
Calories - 100 Sodium - 95mg
Calories from Fat - 45 Total Carbs - 12g w/net carbs - 12g
Total Fat - 5g Dietary Fiber - 0.0g
Saturated Fat - 3g Sugar - 6g
Cholesterol - 20mg Protein - 1g
By making the ingredient adjustments, the Nutrition Facts are as follows:
Calories - 86 Sodium - 82mg
Calories from Fat - 46 Total Carbs - 8.4g w/net carbs -8.4g
Total Fat - 5.1g Dietary Fiber - 0.0g
Saturated Fat - 3.2g Sugar - 4.3g
Cholesterol - 20mg Protein - 1.3g
Source: Splenda by Publications International. Ltd.
- Even with making the ingredient adjustments, the taste was still "chocolate chip cookie!"