Cookies - Soft Chocolate Chip Cookies

By ctozzi

Ingredients

• 2-1/4 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1 cup smart balance margarine, softened 3/4 cup “brown sugar” (South Beach brown sugar: combine 3/4 cup splenda with some Agave Nectar (about 1 tablespoon). Stir it and let it sit for a few minutes.)
• 1/4 cup splenda
• 1 (3.4 ounce) package instant FF/SF vanilla pudding mix 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Details

Servings 10
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350 °F (175 °C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the margarine, "brown sugar", and splenda. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.

Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Sunny’s Notes on Techniques:
“It’s all about the details…”—NSW
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--This recipe makes alot of cookies so both times I've made the recipe, I've cut the ingredients in half but still ended up with about 20 cookies.
--If you dollop bigger chunks of dough onto the cookie sheet for large cookies, they tend to come out more chewy.
--My oven reached the perfect time at 10 minutes, anything further makes for a crunchy cookie.