As the leaves begin to fall, the days get shorter and there’s a chill in the air; you get the feeling like you want to just curl up on the sofa with a big warm mug of hot chocolate and a cookie. But not just any cookie, the warmest, melt in your mouth, chocolaty goodness cookie.
I love chocolate chip cookies, they are my absolute favorite! My hubby also enjoys a good cookie on a cold day, and since he can’t digest sugar, I try to make everything as sugar-free as possible for him.
Over the years I’ve tried a bunch of different recipes, but there seems to be one that makes the best cookies. They also happens to be sugar-free.
This recipe started came about 2 years ago or so, when we were told about Hershey’s Sugar Free chocolate chips. I bought a bag and thought I’d make some cookies.
Chocolate chip cookies usually call for brown sugar, and it wasn’t until sometime later that I came across Splenda’s Brown Sugar blends. Although, not exactly 100% sugar-free, the Splenda Brown Sugar has much less brown sugar and more Splenda in it. The bag of Splenda Brown Sugar also had its own chocolate chip recipe on the back.
Before coming across the Splenda Brown Sugar I was using the recipe on the back of the Hershey Chocolate Chips bag, but thought, lets try the Splenda recipe.
We seemed to like the Splenda recipe better, and the main difference was the equal amount of both baking power and baking soda. Now the cookies were good but not the there just yet.
Then about a year ago I got up and had a craving to make me some cookies, but discovered that we were all out of butter, and the recipe called for 1 cup of it.
Disappointed, but still hankering for a cookie, I did a quick search to see if I could somehow substitute something for the butter. It turns out I could substitute shorting, and it just so happens that I had exactly 1 cup stick of Crisco vegetable shorting in the cupboard.
The shorting did the trick! The cookies came out much softer and chewer than with the butter, and thus the ultimate cookies were born.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Crisco® Vegetable Shorting
- 1 cup SPLENDA® Brown Sugar Blend
- 2 large eggs
- 1 tablespoon vanilla
- 2 cups Hershey® Sugar Free Chocolate Chips
- Preheat oven to 375 degrees F.
- Combine and shift flour, baking powder, baking soda and salt in small bowl. Set aside.
- Mix shorting and SPLENDA® Brown Sugar Blend in a large bowl.
- Stir in eggs one at a time.
- Add vanilla and mix.
- Stir in flour mixture.
- Fold in chocolate chips.
- For best results refrigerate for at least one hour before cooking.
- Use a 1/2 tbs to scoop out the cookie dough. Roll cookie dough into a ball and place on baking sheet.
- Bake for 10 to 12 mintues. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely
Now you might be thinking that I’m just saying this, but oh no. Everywhere I’ve taken these cookies people have said they love them. One of my students gave me the best compliment by saying
All other cookies are like way down here, while your cookies are way , way above that. They’re so good.
Anyways, I thought I’d share my recipe as I baked me up a batch of these cookies just the other day. The recipe makes about 4 dozen cookies. I usually make a dozen at a time, and save the rest of the dough in an air tight container in the fridge.
The cookie dough can last in the fridge for a week or 2, but it usually goes pretty fast. It’s nice to have the cookie dough ready, especially on those days you come home from work and just are in need of a good cookie!