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Chocolate Chip Cookies


Chocolate Chip Cookies

This recipe is with much thanks to Grace2882. Check out her blog for some interesting recipes – just be careful – not all are Plan A OK.

  • ½ cup butter, softened
  • 1 cup Splenda
  • 1 egg
  • 1 Tablespoon pure Vanilla Extract
  • 1 1/3 cups ground almond flour
  • ¾ teaspoon baking powder (don’t over do)
  • ¼ teaspoon salt (don’t over do)
  • 1/2 cup Hershey’s No Sugar Added Chocolate Chips

In a mixing bowl, cream butter and Splenda.  Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Stir in Chocolate Chips.

 Drop by teaspoonfuls 2 inches apart onto cookie sheet that has been covered with parchment paper. Bake at 350 degrees for 12-15 minutes or until edges are golden brown. Remove to a wire rack to cool.

 Yield about 2 dozen cookies

Nutritional information per cookie (rough estimate): 79 calories. Carbohydrates 3.4 gram (.6 grams fiber, 1 gram sugars).

My wife made up a batch of these last evening.  Some observations:

  • Resist the temptation to put in extra Chocolate Chips.  The cookies will break apart if over loaded.   Also, smaller chips are better.
  • Make sure the edges are browning before you take the cookies out of the oven.
  • Find some form of wire rack to dry the cookies.  They cool faster and are crisper.   We used an out-door grill pan with holes in it – close enough.
  • Resist the temptation to eat them all while still warm.  They are actually better cold.
  • Finding the Chocolate Chips is not easy.  A fall back position: pick up a bag of chocolate candy made with sugar alcohols (most Walgreen stores carry a broad selection).  Freeze them and then crush.   Small chips or pieces are best.

Variations:

The joy of this recipe is that it is a basic cookie which can be varied broadly.

  • They taste great plain without chips.
  • Add crushed nuts to the chips or eliminate the chips.
  • Once you get the hang of making these – experiment with the flavor you want.

Don't Be Bashful - Your Thoughts and Comments are Welcome.

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