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
Brown
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
