Better-Than-The-Real-Thing Chocolate Chip Cookies These chocolate chip
cookies made with Splenda taste so good no one would even suspect that
they are not "fully leaded" with sugar. Who says you can't have your
cookie and eat it too? Chocolate lovers, this cookie is for you!
Ingredients
2 1/4 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Butter Flavor Crisco shortening
1/4 cup Splenda Sugar Blend for Baking
1/2 cup Splenda Brown Sugar Blend for Baking 1 1/2 teaspoon vanilla
extract
2 eggs
1 cup Ghirardelli chocolate chips or 1 12 oz. package of semi-sweet or
dark chocolate morsels (chocolate lovers, you can always add more
chocolate chips as desired!)
Recommended Baking Tools:
KitchenAid Nonstick Cookie Sheet
KitchenAid Silicone Baking Mat (use this over a regular metal cookie
sheet) or SiliconeZone Baking Mat
KitchenAid Silicone Spatula Scraper
Directions
Preheat oven to 375 degrees.
Combine flour, baking soda and salt in small bowl. Set aside.
Mix shortening, Splenda Sugar Blend for Baking, Splenda Brown Sugar
Blend, and vanilla at medium speed with an electric mixer till blended.
Add eggs, one at a time, mixing well after each addition. Gradually add
flour mixture, beating until blended. Stir in chocolate chips.
Spoon rounded teaspoonfuls of cookie dough onto ungreased baking sheets
and press gently to lightly flatten dough.
Bake 10-11 minutes or until lightly browned. Remove from oven and cool
on a wire rack. Note: If you like chewy cookies, you may want to bake
them for less time (just make sure you watch them!) Of course, this all
depends on your oven temperature!
This recipe makes 3 dozen medium size cookies
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love Merry Christmas~Angelique~
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