less destructive chocolate chunk cookies v0.5
Prep time: About 15 minutes
Total time: About 1 and a half hours
Makes: About 3 dozen cookies
1 cup canola margarine
3/4 cup Splenda
1/2 cup fructose
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cup whole wheat flour, sifted
1 cup sugar free Hershey's chocolate chunks
1 cup chopped walnuts
Preheat the oven to 375 degrees. Beat together margarine, Splenda, fructose, sugar, eggs, vanilla, about two minutes. Mix in flour, soda, and salt until fully incorporated. Stir in chocolate chunks and walnuts, mixing until evenly distributed. Drop onto an ungreased half sheet pan. Bake at 375 for 9:30 minutes. I use a 1 inch diameter disher, an ice cream scoop like device with a spring loaded sweeper to encourage the dough onto the sheet. Allow the cookies to cool on the pan before removing. Serve with milk.
Derived from the classic Nestle Toll House recipe.
Comments
Hi Jack! This sounds like a good receipe. I'll have to give it a try. Have you tried it with the Splenda brown sugar? I saw it at my mom's this past weekend. She hasn't tried to make anything with it yet, but I'll let you know how it turns out when she does.
Posted by: Anne | December 27, 2005 11:49 AM
Heya Anne!
I think the Splenda with (insert sugar variant here) plays to people's uncertainty. Basically, Splenda is the noseeum or midge of the sweetner world. Splenda for Baking is fluffed into a visible/measureable state, whereas the Splenda with Sugar hides the Splenda bits around the real sugar bits.
I think the best economy is to get the Splenda bulk from Costco and then measure out half your sweetner from the Splenda bag and half from the other source/combination of sources (fructose/sucrose/brown sugar/what-have-ya).
That said, the recipe should work just fine with a minor adjustment. In this application, I would measure out the 3/4 cup Splenda with Brown Sugar and be done with the sweetners. The brown sugar retains moisture and makes for a more moist and chewy cookie.
Posted by: jack | December 27, 2005 2:19 PM
Jack - I had one of your cookies yousent with Natalie for lunch today andit was great...good job. I told Bill and he wanted to know where his was...oops I guess I need to get busy. I've had good luck with the Agave syrup and will send along any good finds.
Posted by: Sharon | January 3, 2006 6:30 PM