Follow these steps for perfect results
margarine
softened
egg
vanilla
splenda sugar substitute
flour
baking soda
salt
semi-sweet chocolate chips
Cream the softened margarine with an electric mixer for 1 minute.
Add the egg and vanilla and beat on high for 1 minute.
Add the Splenda sugar substitute and beat until blended.
In a separate bowl, combine the flour, baking soda, and salt.
Gradually beat the dry ingredients into the wet mixture until smooth.
Stir in the semi-sweet chocolate chips.
Drop small spoonfuls of dough onto an ungreased baking sheet.
Flatten each cookie slightly with the back of a spoon.
Bake at 375F for 8-10 minutes, or until the bottoms are browned.
Cool the cookies on a rack.
Store in airtight containers.
Expert advice for the best results
For a crispier cookie, flatten the dough more before baking.
Add a pinch of cinnamon for a warmer flavor.
Use different types of chocolate chips (dark, milk, white) for variety.
Everything you need to know before you start
5 minutes
Dough can be made ahead and refrigerated for up to 24 hours.
Serve on a decorative plate or in a cookie jar.
Serve warm with a glass of milk.
Pair with coffee or tea.
Pairs well with the sweetness of the cookies.
The creaminess complements the cookie texture.
Discover the story behind this recipe
A classic American treat.
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