Bopsy's Chocolate Chip Cookies
IntroductionAn alternative to a favorite chocolate chip cookie recipe of mine. This has a little lower fat and a little less sugar, for those who need to watch their waist lines and blood sugars. An alternative to a favorite chocolate chip cookie recipe of mine. This has a little lower fat and a little less sugar, for those who need to watch their waist lines and blood sugars.
3/8 cup Crisco butter-flavored shortening
3/8 cup ground flax seed
½ + 1/8 (5/8) cup Splenda brown sugar blend
2 Tbsp milk
1 Tbsp vanilla extract
2 large egg whites
1 ¾ cup whole wheat flour
1 tsp salt
¾ tsp baking soda
1.5 c semi-sweet chocolate chips
You may use 1 cup of semi-sweet chocolate morsels and 1 cup of your favorite chopped nuts, if preferred.
The texture is a little drier than a "normal" chocolate chip cookie, and the flavor of the chocolate chips is more available, making them seem less sweet. If you prefer, you may add 1/2 cup apple sauce to increase the sweetness and make it more moist. This results in more of a bread style cookie, but more flavorful.
2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4. PRESS THE COOKIES WITH A FORK TO THE DESIRED SIZE. DUE TO THE CHANGE IN THE DOUGH, IT WILL NOT MELT DOWN AND COOK AS NORMAL.
5. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
Serving Size: Makes approximately 36 cookies, using rounded tablespoonfuls.