They were still as delicious as last time! Actually, I think they were even better. This time, they were so much fluffier and softer, whereas last time they were a bit flat and crispy. And with all of the changes I made to them, I feel they are practically vegetables. :)
- 1 1/4 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon Morton's low-sodium salt
- 1 teaspoon baking soda
- 1 cup Smart Balance butter, room temperature
- 1/2 cup sugar
- 1/2 cup Splenda brown sugar blend (use a full cup if using regular brown sugar)
- 1 teaspoon vanilla extract
- 1/2 egg substitute (if using regular eggs, use 2)
- 2 cups semi-sweet or milk chocolate chips
Sift together flours, baking soda, and salt. Set aside.
Cream butter and sugar together. Add vanilla and then eggs, one at a time, beating after each addition. Slowly stir in flour mixture. Fold in chocolate chips.
Drop rounded tablespoons of dough onto ungreased baking sheet. Bake for 9 - 11 minutes, or until golden brown.
Let cool completely on wire rack.