Paula's Chip Cookies
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Here is a recipe from Paula the Mystery Shopper.

The following recipe is great for those on sugar restricted diets:

Chocolate Chip Cookies

1 3/4 cups All-purpose Flour
3 tsp. brown sugar substitute such as Sugar Twin
1 tsp. baking powder 
1/2 tsp. salt 2 eggs
3/4 cup butter room temperature
fructose-sweetened dark or milk chocolate bars, such as Estee's bars, coarsely
chopped, about 1 cup, divided.
7 1/4 tsp. Equal (R) sugar substitute, about 24 packets

Preheat oven to 350 degrees F. Combine flour, baking powder, and salt;
set aside. In large bowl with mixer at high speed beat butter until
fluffy, about 2 minutes. Beat in sugar substitutes until combined.
Reduce speed to low; beat in eggs until combined. Gradually beat
in flour mixture until just combined. Stir in 3/4 cup chocolate pieces.
Drop dough by tablespoonfuls about 2" apart onto ungreased baking
sheet. With fingers flatten to 1/4" thickness; press in remaining chocolate,
2-3 pieces per cookie. Bake 10 minutes or until just firm around edges.
Remove from pan; cool on rack.

Variation: For Double Chocolate Chip Cookies add: 1/4 cup unsweetened
cocoa powder.

Makes about 30 cookies. Per cookie: 104 cals.; 2 g. protein; 7 g.
fat; 28 mg. chol.; 10 g. carbs.; 90 mg. sodium; 0g. fiber

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