Posted: 07 Aug 2021 01:29 PM PDT
Melt in your mouth chocolate chip cookies Who wants cookies? Okay, so the Cookie Monster from Sesame Street just popped into my head! Oh, those sweet childhood memories. Growing up, I think that soft-batch chocolate chip cookies were my favorite. Today, I still love them. However, I like making them healthier, with fewer calories nowadays.
This recipe will make 3 dozen medium-sized chocolate chip cookies or 2 dozen large chocolate chip cookies. I hope that you will enjoy them!
Ingredients:
1 cup, and 2 tablespoons of butter (or use ½ cup of butter and a ½ of shortening)
1 cup of Splenda Brown Sugar Blend
½ cup of granulated Splenda
2 eggs
1 teaspoon of pure vanilla
2 ½ cups of self-rising flour
1 16 ounces package of semisweet chocolate chips
Optional: 1 ½ cups of chopped nuts (whichever nuts are your favorite)
Instructions:
First, in a large mixing bowl, beat the butter with a mixer on medium speed for 30 seconds, until it's soft and creamy. (If you are using half butter and half shortening, this will be the time to blend the two.)
Next, add in the Splenda brown sugar blend, and the granulated Splenda in with the creamed butter. Beat this mixture until it is incorporated well. Then beat in the eggs and pure vanilla until combined.
Now, begin adding the flour and mix. The dough will be stiff at this point, so use a spoon to finish stirring in the rest of the flour. When the flour is incorporated, add the chocolate chips, and stir well. (If you prefer to add nuts into the cookie dough, now is the time to do so.)
Next, lightly butter a cookie sheet, or use a parchment-lined cookie sheet. Place heaping tablespoons of the cookie dough, 3-4 inches apart.
Place the cookie sheets in a 375°F oven, and let the cookies bake for 8 minutes, or until the edges turn a light golden brown. When the cookies are done baking; transfer them to a wire cooling rack, and allow them to cool completely. To keep the chocolate chip cookies fresh, place them in an airtight container.