Recipe courtesy of Juan Carlos Cruz
Chocolate Chip Cookies
- Level: Easy
- Yield: 25 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 117 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Carbohydrates
- 16 grams
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons light butter
4 ounces yogurt cheese, recipe follows
3/4 cup sugar substitute (recommended: Splenda)
1 recipe Sugar Substitute Brown Sugar, recipe follows
2 eggs
2 egg whites
2 teaspoons vanilla extract
1 cup mini chocolate chips
Yogurt Cheese:
1 pint plain yogurt
Sugar Substitute Brown Sugar:
1/4 cup sugar free maple syrup
1 cup sugar substitute (recommended: Splenda)
Directions
Special equipment:
Cheesecloth- Preheat the oven to 350 degrees F.
- Line 2 sheet pans with a silicone baking mat or parchment paper and set aside. Alternatively, you can do this in 2 batches.
- Sift flour, baking soda, and salt together and set aside. In the bowl of an electric mixer, cream butter, yogurt cheese, and sugar substitutes until smooth. Reduce mixer speed to low and add the eggs, egg whites, and vanilla and blend until incorporated. With mixer still on low speed, add flour mixture and blend until incorporated. Fold in chocolate chips.
- Drop batter, in 1 tablespoon-size balls, onto the prepared sheet pan, about 2 inches apart. Flatten cookies a little with the back of a fork. Bake for 10 minutes or until golden brown and crispy. Let cool on a metal rack.
Sugar Substitute Brown Sugar:
- Line a strainer with cheesecloth. Place the strainer over a bowl. Pour the yogurt into the cheesecloth. Cover and refrigerate for at least 2 hours, or overnight. Discard the liquid in the bowl.
- Mix together the syrup and sugar substitute. Stir until sugar substitute is dissolved.