Chocolate Chip Cookies

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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
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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 accurracy
Number of Servings: 30

Ingredients

    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.

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