LINK. In this photo can you guess which version of this recipe is which? The one on the left is made with cane sugar; the one on the right is the Splenda version. Splenda baked cookies tend to not spread as much nor to get as browned or golden. The texture is more dense because of this and in this case it made the chocolate seem more intense simply because the chips were closer together; otherwise the flavor was the same. Here's the recipe.
Duo Chocolate Chip Sugar Cookies
By TammyJo Eckhart
1/2 C Cane Sugar OR 1/2 C Splenda Original
1 stick light butter
1 egg white
1 tsp vanilla extract
1/4 tsp baking soda
1/4 tsp salt
1.25 C whole grain flour
100 grams milk chocolate chips
100 grams semi sweet chocolate chips
Calories saved if you use Splenda = 12 per cookie in a 24 cookie batch.
1. Let the butter come to room temperature first then cut it into 1/2 T pieces
2. Pre-heat oven to 350°F and grease or spray two flat cookie sheets if you want to make all 24 cookies at once. Layout a sheet of paper; I just use the inside of a paper shopping bag then recycle it when I'm done.
3. Beat together the butter and all of the wet ingredients until fairly smooth. You should not be able to see pieces of butter very easily.
4. Add in the salt and baking soda along with the chocolate chips. Weigh the chips, do not measure them unless you don't care about the calories, then just add in 1/2 cup of each.
5. Mix in the flour slowly. The dough will be a bit moist but also stiff enough to easily be spooned onto the cookie sheet(s).
6. Spoon onto cookie sheet with 12 cookies per sheet. Bake for 10 minutes. Remember that the Splenda version will not be as golden in color nor will it spread out as much; it is not underdone.
7. Remove the cookie sheets from the oven and let cool for 2 minutes. Then remove the cookies to continue cooling on the laid out paper.