Your BEST chocolate chip cookies!

[Yummy's_Girl]

Thanks, kevin. I want to make these, this weekend!

[Bfranke]

I like the Chips A'hoy brand crispy chocolate chip cookies. Any ideas for those? Sure don't need to make any more cookies......but...
Thanks,
Bette

[DBrown8614]

Netrition is out of the resistant wheat starch and these look so good!!!

[Kevinpa]

Originally Posted by DBrown8614

Netrition is out of the resistant wheat starch

I bought it all......... JK

[DBrown8614]

Then bring me some!!

[decodiana]

I don't suppose resistant corn starch would work, or would it?

[Kevinpa]

Originally Posted by decodiana

I don't suppose resistant corn starch would work, or would it?

I have never had any luck subbing 1 for the other....but then again I think I have only tried 2 or 3 times. There may be recipe where it would work.

[Yummy's_Girl]

Originally Posted by Kevinpa

Ok Nora, this was the best I could do on the spur of the moment.

It may not be exactly what your looking for but I sure impressed my DW.

Her reaction was...."thats a dam good cookie"

1 cup carbalose
1 cup wheat protein isolate 5000
1/4 cup resistant wheat starch 70
1 t. baking soda
1/2 t. coarse sea salt
2 sticks butter (softened)
2 T. not/Sugar
1/2 cup isomalt
1 T. diabeti sweet brown sugar
1 splenda quick pack
1 t. vanilla
2 eggs
1 8 oz package Eat Well Be Well mini semi sweet chocolate chips
1 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.

Drop rounded tablespoons of dough onto ungreased cookie sheet.

Bake in preheated 375 degree oven for 9 to 11 minutes until golden brown.

Let stand for 2 minutes and then transfer to wire rack to cool.

yield 3 dozen cookies for a total of 60 carbs or 1.6 carbs per cookie.

Enjoy

I made these last night, and they were wonderful! Thanks for the great recipe, Kevin!

[jackieba]

Those cookies look yummy. I'm afraid to make them though--I would have serious portion control issues.

[decodiana]

I tried Pami's recipe and didn't like them until the next day. As with many of our L/C baked goods, the flavor develops if you give it some time. I really liked them after about 24 hours and so did other who tried them.

I look forward to trying Kevin's recipe now that I have the resistant wheat starch.

[That Girl]

you are gonna love em! they are great taken straight from the freezer. i limit myself to two...delish!

[Demokat]

Does anyone have a wheat-free, gluten-free version of chocolate chip cookies? Kevin's cookies look yummy, but unfortunately I have gluten intolerance.

[Criosa]

Originally Posted by Demokat

Does anyone have a wheat-free, gluten-free version of chocolate chip cookies? Kevin's cookies look yummy, but unfortunately I have gluten intolerance.

I second that question. I'm always looking for good gluten free/low carb substitutes.

Criosa

[marieze]

Damn, I'm hungry and I knew I never should have opened this thread....oh man! Those pictures!

Marieze

Obviously I'm not where I should be psychologically. I look at that pix and know I could sit down and eat that whole thing!!! With lc milk of course

[catkan]

I have made Kevin's recipe twice now, they are definitely a keeper. Tasty out of the oven, but a lot better the 2nd day.

[Kevinpa]

Originally Posted by Demokat

Does anyone have a wheat-free, gluten-free version of chocolate chip cookies? Kevin's cookies look yummy, but unfortunately I have gluten intolerance.

Originally Posted by Criosa

I second that question. I'm always looking for good gluten free/low carb substitutes.

Criosa

Ok here is one for you gluten-free guys. The carb count is almost exactly the same.

1 cup almond flour
1 cup soy powder
1/2 cup golden flaxseed meal
2 t. baking soda
1/2 t. coarse sea salt
2 sticks butter (softened)
2 T. not/Sugar
1/2 cup isomalt
1 T. diabeti sweet brown sugar
1 splenda quick pack
2 t. vanilla
4 eggs
1 8 oz package Eat Well Be Well mini semi sweet chocolate chips
1 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.

Drop rounded tablespoons of dough onto ungreased cookie sheet.

Bake in preheated 350 degree oven for 14 to 16 minutes until golden brown.

Let stand for 2 minutes and then transfer to wire rack to cool.

yield 3 dozen cookies for a total of 60 carbs or 1.6 carbs per cookie.

Enjoy

[Xcali]

Hey Kevin....

I know you're happily married .. but do you have a single brother who shares your cooking abilities??

[Kisal]

Originally Posted by Kevinpa

I bought it all......... JK

Sorry, Kevin! You didn't get quite all of the Resistant Wheat Starch! I snuck in and bought 6 packages! :blush:

So many of the recipes on this site sound soooo yummy that I just had to have a supply!

[Kevinpa]

[COLOR="Red"]Correction to gluten-free recipe[/COLOR]


1 cup almond flour
1 cup soy powder
1/2 cup Golden Flaxseed Meal
[COLOR="Red"]2 t. baking powder[/COLOR]
1/2 t. coarse sea salt
2 sticks butter (softened)
2 T. not/Sugar
1/2 cup isomalt
1 T. diabeti sweet brown sugar
1 splenda quick pack
2 t. vanilla
4 eggs
1 8 oz package Eat Well Be Well mini semi sweet chocolate chips
1 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.

Drop rounded tablespoons of dough onto ungreased cookie sheet.

Bake in preheated 350 degree oven for 14 to 16 minutes until golden brown.

Let stand for 2 minutes and then transfer to wire rack to cool.

yield 3 dozen cookies for a total of 60 carbs or 1.6 carbs per cookie.

[rosethorns]

bump

[bybs54]

These are truly great cookies....and they freeze well too!

Carbquik Chocolate Chip Cookies - YUMMY!
CandidCams recipe
(Makes approx 36 cookies....I got 39)

1.5 C Carbquik 19.05
½ tsp. baking soda 0
1 egg - .6
½ C polydextrose 4.5
½ C (1 sticks, ½ pound) butter, softened -0
¼ C Erythritol- 0
¼ C Vanilla designer whey powder (I used vanilla shake mix) - 1
½ TB vegetable glycerine (I did NOT use)
1 tsp molasses - 4.25
1+ tsp. liquid Splenda - 0 (taste the dough for sweetness)
½+ tsp. vanilla extract - .5
(I added 3 tsp of sf vanilla & 1 tsp of sf choc DaVinchi syrup) 0
4 ounces LC Semi-Sweet Chocolate Morsels - 4 (I use some of all my kinds of LC chips)

-Combine Carbquik, vanilla powder and baking soda in small bowl, set aside.
-Beat eggs and polydextrose until smooth with no large lumps. Next add butter, beating well. Add sweeteners, molasses, and vanilla until creamed.
-Gradually beat in Carbquik mixture. Stir in morsels.
-Drop by heaping teaspoon onto ungreased baking sheets covered with parchment/baking paper. (I sprayed Pam on cookie sheet and it turned out good)
-Bake in preheated 350° oven for 10 to 13 minutes (I did them 12 minutes) or until golden brown. Let stand for 5 minutes on cookie sheet (Make sure you do this step); remove to wire racks or newspaper to cool completely (I just use paper towels).

Carb count: 33.9 total .94 per cookie with 36 cookies made

[BeingHealthy]

Originally Posted by Kevinpa

Ok Nora, this was the best I could do on the spur of the moment.

It may not be exactly what your looking for but I sure impressed my DW.

Her reaction was...."thats a dam good cookie"

1 cup carbalose
1 cup wheat protein isolate 5000
1/4 cup resistant wheat starch 70
1 t. baking soda
1/2 t. coarse sea salt
2 sticks butter (softened)
2 T. not/Sugar
1/2 cup isomalt
1 T. diabeti sweet brown sugar
1 splenda quick pack
1 t. vanilla
2 eggs
1 8 oz package Eat Well Be Well mini semi sweet chocolate chips
1 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.

Drop rounded tablespoons of dough onto ungreased cookie sheet.

Bake in preheated 375 degree oven for 9 to 11 minutes until golden brown.

Let stand for 2 minutes and then transfer to wire rack to cool.

yield 3 dozen cookies for a total of 60 carbs or 1.6 carbs per cookie.

Enjoy

I finally had/made time to make these. I made regular Toll House cookies for my son's b-day yesterday and although I wasn't tempted to eat them, I really wanted something for me. So, I made six of them and limited myself to 3 today (the day's not over...) they are sooo yummy and hit the spot. Mine were a little salty and I wonder if the difference is using regular salt? I will 1/2 the salt next time. I didn't use the pecans and I used Diebetisweet Brown instead of the Isomalt.

I put the rest of the dough in balls on a cookie sheet and stuck it in the freezer. I will get them out after an hour and place them in a large zip top bag and place back in the freezer. Then I can grab as many as I want to bake as needed! I do this with regular cookie dough too.

Thanks AGAIN Kevin!

[Soobee]

BeingHealthy, I saw on America's Test Kitchen that kosher salt was either half as salty or 3/4 times as salty as regular table salt, depending on the brand.That's why they recommend that if you are using table salt in a recipe that askes for kosher salt, halve the amount and taste for saltiness.

[BeingHealthy]

Thanks Soobee. It didn't stop me from eating the other three tonight...
For some reason, the recipe I had copied didn't say coarse sea salt. I corrected my copy for next time!

[jackieba]

Kevin,
Is the choc chip recipe shown above (post #52) a crispy cookie or chewy? Also why only a tbsp of Diabetisweet brown (the recipe looks like the toll house recipe but it uses half brown sugar), is this just to minimize any ill tummy effects of isomalt?

[Kevinpa]

Originally Posted by jackieba

Kevin,
Is the choc chip recipe shown above (post #52) a crispy cookie or chewy? Also why only a tbsp of Diabetisweet brown (the recipe looks like the toll house recipe but it uses half brown sugar), is this just to minimize any ill tummy effects of isomalt?

I guess I'd say chewy but not gooey.
And as is my usual sugar alcohol philosophy, I shoot for just enough to get the benefit while keeping the distress at a minimum.

I think this comes from having a wider test group. I always got quick feedback when the sugar alcohol was too high.

As is the case with most of my recipes, they are tweak able upward for those less sensitive to sugar alcohol who want a better texture.

[jackieba]

Any tweaking suggestions to make it crispier?

[Kevinpa]

Originally Posted by jackieba

Any tweaking suggestions to make it crispier?

Decreasing the butter by 1/2 stick would be my attempt.

[stephdray]

You guys have no idea how many chocolate chip cookie recipes and variations I tried this past week. At least six or seven different recipes. My two favorites were Pami's (Candicam's is almost identical) and Kevin's.

Both cookies tasted better cooled the next day than they did out of the oven.

Pami's were perfectly chewy in texture, but they were abominable right out of the oven, and the taste of the whey took a long time to fade. If I make that again, I'll have to do something about the whey.

Kevinpa's were almost an entirely different kind of cookie. When cooled the next day, they were crunchy--more like a boxed chocolate chip than tollhouse. I thought the taste was not weird or funky at all. It was very very tasty though it lacked the brown sugar/molasses tang that Pami's had.

Now that I have my favorites, I'm now looking to combine the two :P

[Soobee]

Stepdray, I can only commend your devotion to research. I often start making variations of recipes, and then get sick of it after several attempts. Good for you. I will be happy to try your test results.