Giant Mini-Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 10 |
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These are big cookies that have crisp edges and a chewy center. Mini-chocolate chips in every bite! Ingredients:
1/2 cup butter (room temperature) |
1/4 cup splenda granular |
1/3 cup brown sugar |
2 egg whites |
1/2 teaspoon vanilla |
1 cup flour |
1 tablespoon whole wheat flour (use white flour if you don't have whole wheat) |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
3/4 cup semisweet mini chocolate chips |
1/2 cup pecans, toasted and chopped (if you can find any room for them!) |
Directions:
1. Heat oven to 350 and prepare baking sheet. I line mine with parchment paper.
2. Cream butter and sugars until light and fluffy.
3. Add egg whites and vanilla and beat until smooth.
4. In a separate bowl, combine flours, salt and soda.
5. Add flour mixture slowly to the butter and mix until flour is incorporated.
6. Stir in mini-chocolate chips and pecans, if using.
7. Drop by 1/4 cupfuls onto baking sheet - leaving several inches between cookies. Smoosh them down as they spread, but not that much.
8. Bake for 14-16 minutes, checking after 12 minutes - they should be golden brown on the edges and bottoms and a bit soft in the middle.
9. Let cool on a wire rack.
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