Choco-Chip Cookies Recipe -
Choco-Chip Cookies Recipe
  • READY IN 27 mins

Choco-Chip Cookies

Recipe by  

"Wow them again and again with each fresh batch of these delicious chocolate chip cookies!"

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Original recipe makes 36 cookies Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    27 mins


  1. Preheat oven to 350 degrees F.
  2. Cream butter, brown sugar, SPLENDA® Granulated Sweetener and vanilla together in a medium mixing bowl. Mix until well blended and creamy. Add eggs, one at a time, mixing well after each addition. Scrape sides of bowl. Add flour, baking soda and salt. Mix until well blended. Stir in chocolate chips.
  3. Place level tablespoons of cookie dough on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Remove from oven and cool on a wire cooling rack.
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  • Note
  • Serving Size: 1 cookie

Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2007

These were super easy to make. If you like soft and chewy chocolate chip cookies, you will love these. They are more like cake than a traditional cookie, but they taste great. I used Splenda Brown Sugar and they turned out perfect.

Most Helpful Critical Review
Mar 01, 2010

I did not like it that much. I baked one tray for 15 min and it over cooked so i decreased the time to 12 mins and it came out cakey .


70 Ratings

Apr 21, 2007

I used the Splenda Brown Sugar and also added a little extra chocolate chips (although it doesn't need it). Mine did come out a little cake-like, but that doesn't affect the taste. These cookies taste even better than when I try to make regular choc. chip cookies. I will make these again!

Mar 31, 2007

These were spectacular! Usually Splenda cookies are more cake-like, but these spread like regular cookies and were chewy and yummy! I did add a teaspoon of cinnamon, substituted 1/2 cup whole wheat flour for part of the all-purpose, and used 2/3 cup chocolate chips and 1/3 cup cinnamon chips. My husband, who generally rejects anything "healthy or low-anything" actually loved them!

Feb 23, 2009

All i can say is AMAZING!!! I think they taste just as good as regular chocolate chip cookies. I used the Splenda sugar & then I used Splenda Brown Sugar Blend, but I used a little less than the amount that was called for. Everything else I left the same....but I will definitely make this again!!!!

Feb 10, 2009

BIg Key is to keep them on the small size. I found the smaller cookies (3" around" were a much better consistancy then the ones that are bigger...bigger ones are cake-y smaller ones are def. choc-chip cookie consistancy. Taste is good all around though. A good cookie!

Sep 07, 2008

I loved this recipe so much! My family ate them up like crazy and they are not hardcore sugar haters like me. I also substituted the brown sugar for splenda blended brown sugar and the butter for I can't believe its not butter, and they were the best chocolate chip cookies I have made in a long time. Will make these forever! So good, this is coming from and ex-sugar addict.

Aug 23, 2008

I changed the brown sugar for splenda brown sugar cutting amount in half and they were great. I would recommend to anyone who needs sugar free cookies


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  • Calories
  • 93 kcal
  • 5%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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