Half Batch Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Delicious and soft for a quick fix. I use regular blue bonnet butter, and almond breeze instead of milk. Please substitute regular sugar for Splenda if you want a REAL cookie and vanilla extract for almond if you don't like the flavour. Ingredients:
2 cups flour |
1 teaspoon baking soda |
1 teaspoon salt |
3/4 cup splenda granular |
3/4 cup brown sugar |
5 tablespoons butter, melted |
2 eggs |
1 cup semi-sweet chocolate chips |
1 cup milk chocolate chips |
3 tablespoons chocolate pudding mix or 3 tablespoons vanilla pudding mix |
1 tablespoon almond extract |
Directions:
1. Mix flour, baking soda, and salt.
2. Mix in sugars, butter, eggs, pudding mix, and almond extract.
3. Mix in chocolate chips.
4. Drop by spoonfuls onto ungreased cookie sheet.
5. Bake at 350°F for 8 to 10 minutes.
6. Let cool on paper grocery sack or wire rack.
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