Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 210.7
- Total Fat: 13.9 g
- Cholesterol: 28.0 mg
- Sodium: 173.8 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.8 g
- Protein: 1.8 g
View full nutritional breakdown of Chocolate Chip Cookies calories by ingredient
Introduction
These are a sugar free variation of Toll House Cookies, again recipe calculator limitations on ingredients make the caloric intake off some, tried my best to work it towards some accurracy These are a sugar free variation of Toll House Cookies, again recipe calculator limitations on ingredients make the caloric intake off some, tried my best to work it towards some accurracyNumber of Servings: 30
Ingredients
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2-1/4 cups of all purpose flour (I use Whole Wheat, which changes texture a little bit, but healthier choice)
1 teaspoon of salt
1 teaspoon of baking soda
1 cup (2 sticks) butter, softened (you can subsitute, but also changes texture a bit)
3/4 cup of diabetisweet white (or similar baking sugar substitute)
3/4 cup of diabetisweet brown sugar substitute
1 teaspoon vanilla extract
2 large eggs
2 cups sugarfree or unsweetened chocolate chips
1 cup chopped nuts
Directions
Preheat oven to 375. Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes remove to work racks to cool completely.
Slice and bake variation:
Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes. Preheat over to 375 F. Cut into 1/2 inch thick slices; place on ungreased baking sheets, baking for 8 to 10 minutes or until golden brown. Makes about 5 dozen cookies.
Number of Servings: 30
Recipe submitted by SparkPeople user LAUREEN629.
Slice and bake variation:
Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes. Preheat over to 375 F. Cut into 1/2 inch thick slices; place on ungreased baking sheets, baking for 8 to 10 minutes or until golden brown. Makes about 5 dozen cookies.
Number of Servings: 30
Recipe submitted by SparkPeople user LAUREEN629.