* Exported from MasterCook *
CHOCOLATE CHIP COOKIES
Serving Size : 24
Categories : Diabetic Cookies
Chocolate
Amount Measure Ingredient -- Preparation Method
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-Bridget Benjamin (PHFC09A)
1 cup Margarine -- at room temp.
1/4 cup Sugar
3/4 cup Brown sugar twin sugar
1 tablespoon Vanilla
2 cups Flour
1 teaspoon Baking soda
1/4 teaspoon Salt
1/4 cup -water -- room temp
1/2 cup Mini semisweet choc chips
Cream together margarine, sugar and sugar substitute at medium speed until
light and fluffy. add egg white and vanilla to creamed mixture and
beat at medium speed for 1 minute. Stir together flour,, soda and salt
to blend well. Add 1/4 cup water to creamed mixture along with the flour
mixture and mix at medium speed for 1 minute or until smooth.Add chocolate
chips to dough and mix lightly. drop by tablespoonsful onto cookie sheets
that have been lined with alumium foil or sparyed with PAM spray.
Press down lightly with fingers dipped in cold water to form a circle
about 2" across. Bake at 375 F for about 12 minutes or until browned.
(the cookies won't be crisp unless they are browned) Remove cookies for hot
cookie sheets to wire racks to cool to room temperate. Allow 2
cookies per serving. Variation: Chocolate Chip Bars: Instead of dropping
dough onto cookie sheets, spread dough evenly in a jelly rool pan that has
been sprayed or greased with margarine.
Bake at 375 F for 20-25 minutes, or until lightly browned
and the bars pull away from the sides of the pan.
Cool to room temperature and cut to yield 36 bars.
serve 2 bars per serving.
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