Since both my mom, and Chris’ mom are diabetic, we’ve been trying some low and sugar free recipes. We’ve made a few recipes with varying levels of success, but I’ve found we have better results using the splenda for baking blends at half amounts. With this in mind, we pulled out one of our favorite chocolate chip cookie recipes, Alton Brown’s Chewy cookie recipe as a base.
2 sticks salted butter
2 1/4 cups bread flour
1 teaspoon baking soda
2 tbsp splenda sugar blend for baking
1/2 cup plus 2 tbsp splenda brown sugar blend for baking
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract (more or less-we always use more)
2 cups bittersweet chocolate chips (the higher cocoa, the better)
Preheat oven to 375 degrees.
Melt butter, and once it’s cooled some, add the sugar blends and mix until smooth (it may take a while). Add the beaten egg and yolk to the mixture and stir in, along with the vanilla. In a separate bowl, mix the dry ingredients, then add to the wet. Mix until mostly incorporated. Add the chocolate chips, and mix in. Portion onto parchment lined cookie sheets, and bake for 12-14 minutes, until golden on the edges.
One thing to mention is that cookies baked with splenda don’t spread as well as full sugar cookies, so you’ll want to smush the cookie down a little so you get a cookie shaped cookie, rather than a bombe shaped cookie.
They turned out well, a little more crumby than a typical cookie, but in the future, I may try AP or cake flour instead, just for giggles.