It’s that time of season when you come home from school/work and just want a nice warm snack. Of course, what could be a better snack than a chocolate chip cookie?
I know what your thinking, but is that healthy… probably not. But hey we could all use a cookie now and again, plus these chocolate chip cookies are nearly sugar-free.
Testing Chocolate Chip Cookies
After several years of testing, I’ve come up with what I call the ultimate chocolate chip cookie recipe.
Butter vs. Shortening
In my testing, I found that using butter in your cookies would produce a crisper cookie. However, I a much more fond of a chewy cookie.
Thus, vegetable shortening was the winner here. The shortening gave the cookies a nice chewiness that I like.
I also would like to mention that I did try making these with coconut oil and that didn’t work out. After refrigerating the cookie dough the coconut oil turned it hard as a rock and it was really difficult to scoop out at that point.
Baking Soda vs. Baking Powder
These two leaveners have a different effect on the rise and spread of the cookie.
What I found is that I prefer a mix of both in my recipe. Baking Soda and Baking powder combined give the cookies just the right look and texture, not too cakey.
Refrigerate the Cookie Dough
The last major point I like to mention is the refrigeration of the cookie dough.
While you can cook these cookies immediately I find that the spread isn’t quite as good as when you refrigerate the dough for at least an hour.
Personally, if I have the time I like to refrigerate my cookie dough for 24-hours, just to make sure the ingredients had time to do their chemistry stuff and give it that extra umph .
- 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
Sugar-Free Chocolate Chip Cookies
While the recipe is perfect for making traditional chocolate chip cookies, making few substitutions can make these cookies practically sugar-free. Best of all it doesn’t change the taste of these cookies one bit, they are still the ultimate chocolate chip cookies.
Splenda Brown Sugar Blends
The first substitution is the use of Splenda Brown Sugar Blends versus regular brown sugar.
The Splenda brown sugar is a mix of Splenda and brown sugar, thereby cutting the amount of brown sugar.
Heresy Sugar-Free Milk Chocolate Chips
The second sugar-free ingredient is Heresy’s sugar-free Milk Chocolate Chips, which personally I can’t tell a difference between these and just regular chocolate chips.
Plus, being a Hersey brand you are to expect a good quality chocolate.
Try it Yourself
Okay, I could go on and on about this cookie recipe, in fact just writing about it makes me want to whip up another batch right now.
However, that doesn’t really settle the fact whether these really are the ultimate chocolate chip cookies. There’s only one way to be certain, you’ll have to try it for yourself.
I’d love to know in the comments below if you’ve tried this recipe and how yours turned out.
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