Low Carb Friends

Low Carb Friends (http://www.lowcarbfriends.com/bbs/)
-   Memorial to Kevinpa: His Best Recipes (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/)
-   -   Your BEST chocolate chip cookies! (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/460008-your-best-chocolate-chip-cookies.html)

ItsTheWooo 11-17-2006 03:23 PM

Your BEST chocolate chip cookies!
 
I can't believe the lack of chocolate chip cookie recipes here :lol:

I'm looking for a chewy chocolate chip cookie recipe... flat, moist, a little crispy. Think tollhouse.

Thanks!

Kevinpa 11-17-2006 07:01 PM

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" :up:

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 :up: :kicking:

http://i106.photobucket.com/albums/m...npa1/thc64.jpg

http://i106.photobucket.com/albums/m...npa1/thc65.jpg

http://i106.photobucket.com/albums/m...npa1/thc66.jpg

http://i106.photobucket.com/albums/m...npa1/thc67.jpg

Xcali 11-17-2006 08:24 PM

OMG!! Those look amazing!! And only 1.6 carbs per cookie??!! I'm totally there, know what I'm adding to my Sunday cooking extravaganza :kicking:

Thank you, yet again, Kevin, for having the know-how and patience to develop these wonderful recipes. Your time and efforts are greatly appreciated :notwrthy:

Yummy's_Girl 11-17-2006 08:51 PM

THese look yummy! I am placing a netrition order, tonight, so I can make these, and some other things!

jch 11-17-2006 10:36 PM

I have made these several times and they are amazingly good. Only thing I change is I use my Jena Marie flour blend instead of the almond flour. Even non low carbers love these. http://www.lowcarbfriends.com/bbs/sh...66&postcount=3

CarolynF 11-18-2006 06:39 AM

These are my neighbor's cookies..they are absolutely fabulous..
She makes the high carb version..so I just put in my ideas..but I think with the coffee flavoring, no funny flour taste would show up.


CAPPUCCINO CHOCOLATE CHIP COOKIES

2 teaspoons instant coffee granules

1 tablespoon coffee-flavored liqueur (SF Kahula)

1 cup firmly packed brown sugar (Brown diabetisweet or Splenda/molasses)

1 cup butter, softened

cup sugar (Splenda)

1 ounce unsweetened baking chocolate, melted, cooled

2 eggs

1 teaspoon vanilla

2 2/3 cups all-purpose flour (Your flour mix of choice)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon salt

2 cups SF chocolate chips





1. Heat oven to 375 . Dissolve coffee granules in coffee liqueur in small bowl. Combine brown sugar, butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes) Add coffee mixture, cooled melted chocolate, eggs and vanilla; continue beating until well mixed (1 to 2 minutes) Reduce speed to low, add flour, baking soda, cinnamon and salt. Beat until well mixed (1 to 2 minutes). Stir in chocolate morsels by hand.



2. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 8 to 10 minutes or until golden brown. Cool Completely.

sligh 11-18-2006 07:44 AM

These are from Pami, I believe. Anyway they are absolutely the real deal. I promise no one will ever know they're low carb.

Chocolate Chip Cookies

1 cup almond flour
2 cups Carbquik
1 tsp baking soda
1 cup polydextrose
2 eggs
1 sticks butter, softened
cup granulated splenda
cup erythritol
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

Tweaker Geek 11-18-2006 08:03 AM

Kevin, in this recipe could the Not/sugar just be left out or must it be replaced by something else?

Kevinpa 11-18-2006 09:10 AM

Quote:

Originally Posted by Tweaker Geek (Post 7763414)
Kevin, in this recipe could the Not/sugar just be left out or must it be replaced by something else?

Tweaker, I did this on the fly last night. I took the basic Toll House recipe and LC'd it. I like the results I get with not/Sugar which is why I use it in so many of my recipes. I am sure there are subs you could use but without experimenting to see if they would work in this case it would be nothing more than a shot in the dark. A blend of Xanthan and Guar might work but I don't know the amounts to tell you. PolyD would also work but will change the texture some......but I'm not saying that would be a bad thing. If you leave it out the Isomalt might be enough to carry the texture .....but again that is just a guess.

Sorry,Wish I could be more help to you.

sungoddess 11-18-2006 12:19 PM

Kevin-

You are an incredibly cute puppy!!! Question: when you use isomalt, which I finally bought, do you grind it in a coffee grinder and measure, or do you use the crystals straight from the jar?

Kevinpa 11-18-2006 12:29 PM

Quote:

Originally Posted by sungoddess (Post 7764419)
Kevin-

You are an incredibly cute puppy!!! Question: when you use isomalt, which I finally bought, do you grind it in a coffee grinder and measure, or do you use the crystals straight from the jar?

The only time I have used my coffee grinder with it was when I used it in icing. For all else I use it straight from the container. So far I have had no problems with it disolving.

Tweaker Geek 11-18-2006 12:46 PM

Thanks Kevin! All I can say is the cookies look awesome and I'm really wanting to try your recipe. I may try the PolyD (cause I have some). Would I still use the 2 Tbsp.?:confused: I had thought of the guar and xanthan but for 2 T. wouldn't that be like 1 1/3 T of xanthan and 2/3 T of guar? I'm kind of going by how Island Girl posted subbing the gums for Not/sugar. Seems like an awful lot of gums, but I'm no scientist; that's why I think I'd feel safer with the PolyD.:stars:

Kevinpa 11-18-2006 12:55 PM

Quote:

Originally Posted by Tweaker Geek (Post 7764542)
Thanks Kevin! All I can say is the cookies look awesome and I'm really wanting to try your recipe. I may try the PolyD (cause I have some). Would I still use the 2 Tbsp.?:confused: I had thought of the guar and xanthan but for 2 T. wouldn't that be like 1 1/3 T of xanthan and 2/3 T of guar? I'm kind of going by how Island Girl posted subbing the gums for Not/sugar. Seems like an awful lot of gums, but I'm no scientist; that's why I think I'd feel safer with the PolyD.:stars:

My guess is the gums will give you a chewy but a little cakey cookie where the polyD will be more raw and gooey.

Criosa 11-18-2006 02:19 PM

Quote:

Originally Posted by Tweaker Geek (Post 7764542)
Thanks Kevin! All I can say is the cookies look awesome and I'm really wanting to try your recipe. I may try the PolyD (cause I have some). Would I still use the 2 Tbsp.?:confused: I had thought of the guar and xanthan but for 2 T. wouldn't that be like 1 1/3 T of xanthan and 2/3 T of guar? I'm kind of going by how Island Girl posted subbing the gums for Not/sugar. Seems like an awful lot of gums, but I'm no scientist; that's why I think I'd feel safer with the PolyD.:stars:

I wouldn't use 2 Tbsp of just xanthan/guar gum. The usual rate is 1/2 to 1 tsp. xanthan per cup of flour.

I have used polydextrose AND Not/Sugar together. The Not/Sugar made a big difference. The first batch had just the polydextrose. It tasted good, but was flat. Then I added some Not/Sugar. That batch was perfect.

That Girl 11-19-2006 05:28 PM

kevin, i don't have the splenda quick pack, any suggestions?

Kevinpa 11-19-2006 05:32 PM

Quote:

Originally Posted by That Girl (Post 7768901)
kevin, i don't have the splenda quick pack, any suggestions?

splenda quick pack = 1cup of sweetener

so what ever you have that equals that would work......

If I had not used that I would have used sweetzfree.

Teresa123 11-19-2006 05:42 PM

Kevin---I am curious, why course sea salt? Also, do you grind it first? The cookies look awesome and that little dog is darling!

Kevinpa 11-19-2006 05:52 PM

Quote:

Originally Posted by Teresa123 (Post 7768984)
Kevin---I am curious, why course sea salt? Also, do you grind it first? The cookies look awesome and that little dog is darling!

No I do not grind it. I choose it because I personally like the taste of it better than reg salt but I'm sure you could use what ever salt you have and it would work fine.

90% of the time that I use salt in any recipe it is the course sea salt.

shawneesioux 11-19-2006 09:11 PM

I freely admit to being an Idea Thief, a Recipe-combiner, major Tweaker...and Choco-holic :blush:
...so if ya see ingredients that look familiar, I stole the ideas from you...All Y'all.:D ..Thanks.

(my 17 yo GrandSon just left, with a half-dozen cookies in his belly---PLUS 2 Doz. "to go" in a Ziplock bag) :laugh:

In the pics, the very small cookie is one of a few I made without Cream added...the others are with cream...some have only choc chips, some have both chips and pecans..
.................................................. ..............................................
Kick it up several Sinful notches- the Devil made me do it- Triple Chocolate Cookies :hyst:

2 tsp instant coffee granules
3 TBLS sf coffee flavored syrup Kahlua
3 TBLS Cocoa
2 oz melted, cooled Baker's chocolate
1 TBLS Molasses

1 cup CQ
cup WPI 8000
1 cup WPI 5000
1/4 cup resistant wheat starch
1 t. baking soda
1 tsp Xanthan
1/4 tsp salt
2 sticks butter (softened)
2 T. not/Sugar
3 TBLS Diabetisweet brown
3 TBLS Erythritol
1 tsp Cinnamon
1 splenda quick pack
1 t. vanilla
1 1/2 tsps Fiberfit
2 eggs
1/4 Cup cream

1 cup sf choc chips
1 cup chopped pecans
.


1. Heat oven to 375 . Nuke together coffee granules, syrup, chocolate squares, and Molasses til it can be stirred smooth- set aside to cool. Combine butter and Sweeteners in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes) Add cooled coffee/choc mixture, cream, eggs and vanilla; continue beating until well mixed (1 to 2 minutes) Reduce speed to low, add flours, baking soda, NOTSugar, Xanthan, COCOA, cinnamon and salt. Beat until well mixed (1 to 2 minutes). Stir in chocolate morsels and nuts by hand.



2. Drop dough by heaping TBLS, 2 inches apart, onto Parchment-lined cookie sheets. Bake for 8 to 10 minutes. Cool Completely.
Makes 5 1/2 Doz

http://i11.photobucket.com/albums/a1...vilcookies.jpg

Cut into..
http://i11.photobucket.com/albums/a1...cookiescut.jpg

Charski 11-20-2006 08:36 AM

YEEEEEEEEEEEEEEEEE-UM Shawnee!!!

CarolynF 11-20-2006 09:30 AM

These look like candy to me..Yumm

Nigel 11-20-2006 09:49 AM

Cookies! And they call this a diet! (we don't, but they do)

So if I take someone else's recipe and change a thing or two or just improvise with my own ingredients, then it is no longer their recipe, but mine, right?

Someone please explain how all this recipe tweaking really works.

clark153 11-20-2006 10:11 AM

Kevin, I don't have Isomalt, can I substitute PolyD?

Kevinpa 11-20-2006 10:21 AM

Quote:

Originally Posted by clark153 (Post 7771026)
Kevin, I don't have Isomalt, can I substitute PolyD?

Clark ,do you have the Diabeti Sweet?

shawneesioux 11-20-2006 11:32 AM

Quote:

Originally Posted by CarolynF (Post 7770737)
These look like candy to me..Yumm

LOL, Carolyn...that's fairly close to my GS's and DH's comments too.:D

Nigel...for me personally, I don't really care who claims a recipe as "theirs"
after its Tweaked; just think its courteous to give Credit to the ones who have come up with origional ideas, and acknowledge it....

As I stated above, I used Tweaked ideas from several recipes posted, and also incorperated some of my own ideas..so I credited "All Y'all" who inspired me..:D

Nigel 11-20-2006 11:46 AM

Quote:

Originally Posted by shawneesioux (Post 7771483)
LOL, Carolyn...that's fairly close to my GS's and DH's comments too.:D

Nigel...for me personally, I don't really care who claims a recipe as "theirs"
after its Tweaked; just think its courteous to give Credit to the ones who have come up with origional ideas, and acknowledge it....

As I stated above, I used Tweaked ideas from several recipes posted, and also incorperated some of my own ideas..so I credited "All Y'all" who inspired me..:D

thank you for explaining this to me. I think all the rest of the people are ignoring me :mad:

I understood your post perfectly and you are about the only person on here that will take the time to answer my questions. :dunno:

clark153 11-21-2006 05:24 AM

Kevin, Yes I have the brown sugar Diabeti Sweet. Should I increase that to 1/2 cup?

Kevinpa 11-21-2006 06:55 AM

Quote:

Originally Posted by clark153 (Post 7774550)
Kevin, Yes I have the brown sugar Diabeti Sweet. Should I increase that to 1/2 cup?

Yes, since diabeti sweet is mostly isomalt with just a touch of ace-K I would increase the diabeti sweet to just under 1/2 cup.

Yummy's_Girl 12-05-2006 10:30 PM

Quote:

Originally Posted by Kevinpa (Post 7761981)
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" :up:

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 :up: :kicking:

http://i106.photobucket.com/albums/m...npa1/thc64.jpg

http://i106.photobucket.com/albums/m...npa1/thc65.jpg

http://i106.photobucket.com/albums/m...npa1/thc66.jpg

http://i106.photobucket.com/albums/m...npa1/thc67.jpg

Bahhhhh I wanted to make these and realized I dont have any ThickNThin/Not Sugar. :( Is there anything I can substitute? I have everything else!

Kevinpa 12-05-2006 10:40 PM

2 T. of PolyD would sub here ok.


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