Met me preface this with I am a crunchy cookie girl. In general I do not like soft cookies. The memories I have of childhood include nice crunchy cookies - which is probably why I need lower fat cookies today.
These have a great taste and a nice texture.
This was a bit of a gamble when I tried them, but they were yummy (although soft) this is your basic Nestle (tm) Toll-house Cookie recipe with a couple of substitutions.
1 stick butter, softened
4oz Fage 0% Yogurt
3/4 cup light brown sugar
1/2 cup Splenda Sugar Blend for Baking
1 tsp vanilla (although I tend to just eyeball it - you can use a bit more to balance the yogurt)
1 egg
1 egg white
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup bittersweet Chocolate Chips (I use Nestle)
With an electric mixer blend butter, yogurt, sugar and Splenda until you have no lumps of butter. add egg, egg white and vanilla and blend.
Sift together flour, baking soda and salt.
Add flour mixture to wet mixture in thirds stirring completely between additions. When fully combined, stir in chocolate chips.
Using a 1/2 oz ice cream scoop, drop measured scoopfuls onto parchment lined baking sheet.
Bake for 11-14 minutes until golden brown. If not using a convection oven, rotate tray after first 6 minutes.
Makes about 40, 3 WW-PP cookies.
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