a sugar free chocolate chip cookie

OK so this is based on the original toll house cookie recipe and OMG soooo yummy!!! I don't reccomend substituting splenda because it changes the consistency, but you can if you must! lol

I really like the slice and bake version, you can make them, chill, slice and freeze. Then pop them in the oven right from the freezer and cook 2-3 minutes longer - cookies on demand!  I want to try a version using almond flour too for the all purpose flour - I'll let you know how it goes when I do!

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup diabetisweet white
3/4 cup diabetisweet brown
1 teaspoon vanilla extract
2 large eggs
2 cups sugarfree or unsweetened chocolate chips
1 cup chopped nuts

 
Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.