Chocolate Chip Cookies
Friday, December 4th, 20092 cups white flour
2 cups blended flour (your choice)
1 1/2 tsps baking soda
1/2 tsp salt
2 sticks butter, sliced
2 cups Whey Low Gold (brown sugar replacement)
2 large eggs
2 Tbsp water
1 tsp vanilla extract
18 ounces semi-sweet or sugar-free chocolate chips
1 cup pecans or walnuts, chopped
In medium bowl, sift together flours, baking soda and salt;set aside.
In electric mixer, on medium speed, beat together the butter and Whey Low for approximately 4 minutes. Scrape down the sides of the bowl with a rubber spatula, and add the eggs, water and vanilla. Beat until combined, about 1 minute. Lower the mixer speed to low and gradually add the dry ingredients until combined, about 1 minute. Add the chocolate chips and pecans and mix for an additional 1 minute until thoroughly combined.
Drop by medium cookie scoop onto greased cookie sheets, evenly spaced, 9 cookies to a sheet. Bake in preheated 350 degree oven until golden brown aprroximately 20 minutes. Remove pans from the oven and allow to cool on baking sheets for 30 minutes.
Yield: 2 dozen cookies.
