When it comes to chocolate chip cookies, it's like "a thousand readers have a thousand Hamlet", some like it crunchy, some soft, or rich, or thin, or thick, or nutty...
Mine is thick or you call it fat, soft inside and crunchy outside. I used a popular recipe online, and made some adjustment. It turned out to be a big difference, and I am announcing that it is a happy accident. Baking is like chemistry! You think the little changes you make don't matter, but they can make surprising effects. Lucky for me, this little change I made did me good, and it makes the cookies so thick, moist and soft. The richness of each bite is just beyond my description. I didn't realize it was so different because I didn't eat too many cookies in my life, until my husband tried and took them to work to share with people. They just love them!! They even request more over and over again. Someone even wanted to pay $12 for a dozen!
Ok, what's the secret? What makes them so different? It's Splenda!! I haves the portion of white sugar and substitute with Splenda, just the small powder packages, not the crystal kind for baking. The reason might be that unlike crystallized sugar, the powder Splenda doesn't melt at high heat and so the cookies don't spread out as much as normal, so they turn out super fat!!
1 cup butter ( 2 sticks) softened
1/2 cup white sugar
12 packets of Splenda
1 cup brown sugar
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
1. Preheat oven @ 350F
2. Blend butter, white sugar, Splenda, brown sugar
3. Beat in eggs one at a time. Stir in vanilla. Dissolve baking soda in water, then add to batter. Add salt, flour, chocolate chips and nuts. Drop by large spoonfuls onto pans
4. Bake 10 minutes