Be sure to use a heat-stable sugar substitute. Since the substitutes vary in strength, use an amount equal to 3 / 4 cup regular sugar according to the package.
Prep time: 15 min
Cook time: 12 min
Ready in: 50 min
Servings: 48
Ingredients:
- 1 / 2 cup ( or 115g ) butter, softened
- 3 / 4 cup ( or 180g ) granulated artificial sweetener
- 2 tablespoons ( or 30ml ) water
- 1 / 2 teaspoon ( or 3ml ) vanilla extract
- 1 egg, beaten
- 1 1 / 8 cups ( or 140g ) all – purpose flour
- 1 / 2 teaspoon ( or 2g ) baking soda
- 1 / 2 teaspoon ( or 3g ) salt
- 1 / 2 cup ( or 85g ) semisweet chocolate chips
- 1 / 2 cup ( or 60g ) chopped pecans
Directions:
- Preheat oven to 375 degrees F ( 190 degrees C ).
- In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.
