chocolate chip cookies

[That Girl]

anybody have a favorite chocolate chip cookie recipe? i am looking for something along the lines of the nestle toll house cookie..thanks

[Tater Head]

I don't know who's this is, but I tweaked it a little anyways


Chocolate Chip Cookies

1/2 cup almond flour
1 cup Carbquik
1/2 tsp baking soda
1/2 cup polydextrose
1 egg
3/4 cup butter, softened
1/4 cup granulated splenda
1 Tbsp brown diabetisweet (my tweak)
2 Tbsp erythritol (my tweak)
1/4 cup vanilla Designer whey powder
2 tsp vegetable glycerin
1/2 tbsp black strap molasses
1/2 tsp vanilla extract
1 cup sugar free semi-sweet chocolate morsels(I used EWBW chips)
1/2 cup chopped walnuts

Combine all dry ingredients together in one bowl, set aside. Add butter,vanilla, glycerin,molasses and egg and mix till all creamed nicely, then add in chocolate chips and nuts. Chill cookie dough for a few minutes in refrigerator before proceeding.

Drop by heaping tablespoon onto baking sheets covered with parchment paper, I used my silpat.

Bake in preheated 375 oven for 8-10 minutes, or until golden brown, it took mine 10 minutes. Let stand for 1 minute, remove to wire racks to cool completely. I got 25 cookies.

Nutrition information per cookie :
Net Carbs: 1.4 carbs

[That Girl]

thanks so much!

[Tweaker Geek]

Bella - Kevin's chocolate chip cookie has become my favorite. The recipe makes a lot of cookies and they're good sized cookies not tiny like so may lc cookies are.

Here's his recipe:
1 cup carbalose flour
1 cup wheat protein isolate 5000
1/4 cup resistant wheat starch 75
1 tsp baking soda
1/2 tsp salt
2 sticks butter (softened)
2 Tbs not/Sugar
1/2 cup diabetiSweet brown or Isomalt
1 splenda quick pack
1 tsp vanilla
2 eggs
8 oz sf chocolate chips
1 cup chopped pecans

1 Combine flour, baking soda, and salt in a small mixing bowl and set aside.
2 In mixer cream together butter, vanilla and sweeteners.
3 Add eggs one at a time, beating well after each addition.
4 Gradually beat in flour mixture.
5 Stir in morsels and nuts.
6 Drop rounded tablespoons of dough onto ungreased cookie sheet.
7 Bake in preheated 375 degree oven for 9 to 11 minutes until golden brown.
8 Let stand for 2 minutes and then transfer to wire rack to cool.

The recipe is on his website along with pictures.

[CarolynF]

I really liked these..simple to make..but some folks didn't like the whey flour/combo..

OMGoodness!!! These are fabulous and they use very simple ingredients..
This makes about 20 cookies..about 3-4 carbs per cookie..

Low Carb Flour Mix
1/2 cup of oat flour (or you can process oatmeal in a coffee grinder/blender)
1/4 cup of vanilla or plain whey protein powder
1/4 cup of almond flour
2 Tbs. of vital wheat gluten

Mix this together in a bowl, then sift it 3 times. I used a hand crank sifter ..works great.

Set aside.

Yummy Pecan Chocolate Chip Cookies

1 recipe of LC flour mix
1/4 cup partially softened butter
1/4 cup coconut oil OR shortening
3/4 cup granulated Splenda
1/4 tsp. baking soda
1 egg
1/2 tsp. vanilla
1/2 cup SF chocolate chips
1/2 cup chopped pecans

In a mixing bowl, mix the butter and oil/shortening until smooth. Then stir in Splenda, baking soda, egg, and vanilla. Slowly add the flour mix. Then fold in the chocolate chips and pecans. This should look like cookie dough..if it appears too wet, add a touch more almond flour..

Drop by the rounded teaspoonful onto a parchment lined or silpat lined cookie sheet.

BAKE AT 300 FOR 12-15 MINUTES UNTIL BROWNISH ON THE THE BOTTOM.

Cool on the pan for about 5 minutes, then remove to a cookie rack to finish cooling..

[sligh]

This is the one I use and I love it so much I've never tried another. I think it was originally posted by Pami and is pretty close to the one Tater Head posted. It's the real deal.

Chocolate Chip Cookies

1 cup almond flour
2 cups Carbquik
1 tsp baking soda
1 cup polydextrose
2 eggs
1 ½ sticks butter, softened
½ cup granulated splenda
½ cup erythritol
½ cup vanilla Designer whey powder
1 tbsp vegetable glycerin
1 tbsp molasses
1 tsp vanilla extract
2 cups sugar free semi-sweet chocolate morsels
1 cup walnuts

Combine Carbquik, almond flour, baking soda, and polydextrose in a small bowl, set aside.

Beat eggs until smooth. Add butter, beating well. Add sweetener, erythritol, whey powder, glycerin, molasses, and vanilla until creamed.

Gradually beat in Carbquik mixture. Stir in chocolate chips and walnuts. Chill cookie dough for a few minutes before proceeding.

Drop by heaping tablespoon onto baking sheets covered with parchment paper.

Bake in preheated 375 oven for 8-10 minutes, or until golden brown. Let stand for 3-5 minutes; remove to wire racks to cool completely.

Nutrition information per cookie (based on about 50 cookies):
Calories: 86
Fat: 7
Net Carbs: 1.4
Protein: 2.5

[Julievan]

whats are you using for choc chips in place of the EWBW chips ?

[Kevinpa]

Originally Posted by julievan

whats are you using for choc chips in place of the EWBW chips ?

Carb Counters Semi-Sweet Chocolate Chips

[CarolynF]

Kevin: Are those pretty good..the CC chocolate chips?

[sligh]

I use the Ghirardelli 60% cacao bittersweet chocolate baking chips. They're 7 net carbs for about 16 chips.

[Kevinpa]

I actually like them better than EWBW chips. The taste reminds me of the old minicarb chips. I just wish they were smaller.

[CarolynF]

Good, I'll order some..I didn't care for the EWBW chips too much..

[rexsreine]

Let us know how you like the chips, Carolyn. I can't order any chocolate right now because we're into 110 degrees many days and all I'd receive would be a package of melted mess, but I'd like to find a good chip to order when the weather finally cools down in October. I thought the EWBW chips were okay, but certainly not terrific.

Ginny

[CarolynF]

Oh, yeah..I ordered some candy bars last time and they came in a thermal bag, which helped..It's about 86 here, so I might wait a while and just chop up those
bars!!

[ChristiansMom]

Do you think a person could chop up some SF chocolate candy and use it in place of the chocolate chips?

All of these recipes look great but I'm having hard time buying all the fancy ingredients. I have Almond Meal & Flax Meal.. that's all I have to work with so I guess I'll have to skip on making cookies for the time being

[Tater Head]

Originally Posted by ChristiansMom

All of these recipes look great but I'm having hard time buying all the fancy ingredients. I have Almond Meal & Flax Meal.. that's all I have to work with so I guess I'll have to skip on making cookies for the time being

This is easy and you could just add some chopped up bars to it.


Old Fashioned "Sugar" Cookies

Ingredients:
1 1/4 cups almond flour
1 cup Splenda
1 egg
1/2 teaspoon butter flavored extract
1 teaspoon vanilla extract
1/4 cup butter, softened
sprinkle with splenda

Preheat oven to 350°F.

Mix almond flour with Splenda, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well.

Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies - 4 rows of three - very evenly.) Press moderately to flatten to a silver-dollar pancake size. If you choose, sprinkle liberally with granulated splenda, just as you would traditional "sugar" cookies. Bake for approximately 8 minutes at 350°. They will slide right off the cookie sheet. Cool 5 minutes before eating.
Makes 24 cookies.

[ChristiansMom]

Ohh thank you Tater!!

I'm going shopping in a few moments and I will be making these either tonight or tomorrow.

Thanks again!

[PhillyTwinsMom]

Originally Posted by Tater Head

This is easy and you could just add some chopped up bars to it.


Old Fashioned "Sugar" Cookies

Ingredients:
1 1/4 cups almond flour
1 cup Splenda
1 egg
1/2 teaspoon butter flavored extract
1 teaspoon vanilla extract
1/4 cup butter, softened
sprinkle with splenda

Preheat oven to 350°F.

Mix almond flour with Splenda, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well.

Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies - 4 rows of three - very evenly.) Press moderately to flatten to a silver-dollar pancake size. If you choose, sprinkle liberally with granulated splenda, just as you would traditional "sugar" cookies. Bake for approximately 8 minutes at 350°. They will slide right off the cookie sheet. Cool 5 minutes before eating.
Makes 24 cookies.

Tater head...do you have to use granular splenda in the dough? Could I use liquid to cut the carb count and then shake a little granula on top? Would it make a difference to the batter?

[Kisal]

I'm not Tater_Head, but I can tell you that yes, it's okay to use liquid sucralose in the batter. It won't make any difference to the dough, because it doesn't contribute anything to the batter except sweet taste.

[That Girl]

thanks, everybody! these all sound terrific!!!

[PhillyTwinsMom]

Thank you Kisal. I think I will give this a try soon....

[Kevinpa]

CarolynF posted Raos flour substitute this past week and I tried it using the chocolate chip cookie that she listed. Although I was not crazy about the whey taste in it, the consensus of those I had try them was that they thought they were pretty good.
Anyway, since I avoid whey and the over-all carb count was a bit higher than I normally choose I tweaked the a mix to the following:

1 cup LC cake or cookie flour mix (9 carbs)
1/2 cup carbquik
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp not/Sugar

I actually multiplied this by 8 to yeild me just slightly over 8 cups.

I then tried CarolynF's recipe using this mix and the results were more to my liking.

OK, OK, I'll get to the point......

Tonight I made chocolate chip cookies again with a few tweaks and really like the results.
Adding the small amount of polyd gave them more of that chewy tollhouse texture.
I also think I may be using this mix on a regular basis.

1 1/8 cup of the above LC flour mix
1/4 cup partially softened butter
1/4 cup shortening
1/4 cup powdered erythritol
1/2 tsp. splenda quick pack
1/8 cup polyD
1/4 tsp. baking soda
1 egg
1/2 tsp. vanilla
1/2 cup SF chocolate chips
1/2 cup chopped pecans

Combine all wet ingredient in electric mixer until smooth.
Mix the all the dry ingredients well in a separate bowl except for pecans and chips, then combine the dry to the wet in the mixer.
Stir in pecans and chips and refrigerate for 15 to 30 minutes.

When dough is chilled, drop rounded teaspoons of dough on parchment lined cookie sheet and bake in a preheated 300 degree oven for approx 17 mins. or golden brown.

[That Girl]

wow! those sounds delish.....thanks, i will try baking them today..

[Tweaker Geek]

Kevin, I didn't think you could improve on your other chocolate chip recipe but these really even look chewier! Now I'm gonna have to mix up yet another baking/flour mix and it's all your fault!

[scorpgc]

Originally Posted by Tater Head

This is easy and you could just add some chopped up bars to it.


Old Fashioned "Sugar" Cookies

Ingredients:
1 1/4 cups almond flour
1 cup Splenda
1 egg
1/2 teaspoon butter flavored extract
1 teaspoon vanilla extract
1/4 cup butter, softened
sprinkle with splenda

Preheat oven to 350°F.

Mix almond flour with Splenda, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well.

Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies - 4 rows of three - very evenly.) Press moderately to flatten to a silver-dollar pancake size. If you choose, sprinkle liberally with granulated splenda, just as you would traditional "sugar" cookies. Bake for approximately 8 minutes at 350°. They will slide right off the cookie sheet. Cool 5 minutes before eating.
Makes 24 cookies.

Tater Head, these sound really good. I think I'm going to try this recipe! Do the cookies stay soft?

Thanks!

[retroworx]

Could someone educate me as to what the vegetable glycerine adds to some of the cookie recipes posted above? Thanks!

[Kevinpa]

Originally Posted by retroworx

Could someone educate me as to what the vegetable glycerine adds to some of the cookie recipes posted above? Thanks!

To give what you are making a moist chewy feel to it. It is typically one of those YMMV ingredient. Some people count the carbs....some dont.

[CarolynF]

Kevin: Those cookies look wonderful..I will have to try YOUR mix as soon as I stock up.

You know the cookie "recipe" came from my Better Homes/Garden cookbook..love that book! I especially liked using the butter/shortening combo.
But I used some coconut oil instead of the shortening..

[Kevinpa]

Originally Posted by CarolynF

You know the cookie "recipe" came from my Better Homes/Garden cookbook..love that book!

If you look Carolyn that is the basic tollhouse recipe too give or take a pinch.

[retroworx]

Originally Posted by Kevinpa

To give what you are making a moist chewy feel to it. It is typically one of those YMMV ingredient. Some people count the carbs....some dont.

Hmmm, I have some around from some homemade ice cream experiments (don't ask!) but haven't yet tried it in any of my baked goods. Can't seem to find any nutrition stats on the stuff -- is there fat in it? I would love to be able to use it to replace some of the texture I lost in some baked goods when I had to give up the polyd. . . .

Thanks for any additional info (and sorry for the thread highjack!)

Retro