About this recipe:These chocolate chip cookies are lower in sugar, thanks to calling for half sucralose sweetener, and half brown sugar. Use a good quality dark chocolate, with at least 70% cacao. You can choose to omit the nuts, if desired. These freeze well.
Makes: 3 dozen cookies
160g unsalted butter
8 level tablespoons sucralose sweetener, such as Splenda
150g light brown sugar
1 teaspoon vanilla extract
150g plain wholemeal flour
165g plain flour
3/4 teaspoon bicarb of soda
1/2 teaspoon salt
300g good dark chocolate, chopped
60g chopped walnuts
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 190 C / Gas 5. Grease baking trays, or line with parchment.
In a medium bowl, cream together the butter, sweetener and brown sugar until smooth. Stir in the vanilla and eggs. Combine the wholemeal flour, plain flour, bicarb and salt. Gradually blend into the creamed mixture. Fold in chocolate and walnuts. Drop by rounded spoonfuls onto the prepared baking trays.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.