Your BEST chocolate chip cookies!

[ItsTheWooo]

I can't believe the lack of chocolate chip cookie recipes here

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

Thanks!

[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

[Xcali]

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

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

[Yummy's_Girl]

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

[jch]

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. Low-Carb Cookie Dough?

[CarolynF]

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

½ 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]

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 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

[Tweaker Geek]

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

[Kevinpa]

Originally Posted by Tweaker Geek

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]

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]

Originally Posted by sungoddess

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]

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.? 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.

[Kevinpa]

Originally Posted by Tweaker Geek

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.? 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.

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]

Originally Posted by Tweaker Geek

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.? 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.

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]

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

[Kevinpa]

Originally Posted by That Girl

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]

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]

Originally Posted by Teresa123

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]

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. ..Thanks.

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

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

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
¼ 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



Cut into..

[Charski]

YEEEEEEEEEEEEEEEEE-UM Shawnee!!!

[CarolynF]

These look like candy to me..Yumm

[Nigel]

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]

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

[Kevinpa]

Originally Posted by clark153

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

Clark ,do you have the Diabeti Sweet?

[shawneesioux]

Originally Posted by CarolynF

These look like candy to me..Yumm

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

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..

[Nigel]

Originally Posted by shawneesioux

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

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..

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

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

[clark153]

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

[Kevinpa]

Originally Posted by clark153

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]

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

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]

2 T. of PolyD would sub here ok.