My Little Gift To My Readers

Lorelei's Fluffy Chocolate Chip Cookies

When I was younger I always noticed that the Toll House cookies always came out fine, but after a day or so, they became hard. After figuring out that it was sugar that made them harden, I decided to figure out how to reduce the sugars and yet come up with a cookie that was perfect. It's great for someone who is trying to hold down the calories too.

Well, here it is. This is a half batch, so you can double this recipe easily if you need more than two dozen cookies. This half batch is easy to make in a quick time, and is perfect for either something to take for a gift, or for two people—yes, you will be tempted to eat them all in one day, but hey, that's your problem!


Half-batch fluffy chocolate chip cookies

1 ¼ c. flour

½ t. baking soda } combine

¼ t. salt

* * *

½ c. butter—softened

¼ c. brown sugar

¼ c. sugar

1 egg

½ t. vanilla

combine the above ingredients and add the flour mixture; add and mix in 6 oz (or about 2/3 c.) semi-sweet morsels. Chill dough for 10-15 min.

Oven 375° Bake spoon-sized cookies for 8-10 min. turning about half way. Watch, as your oven may bake either hotter or cooler, so be sure to check them at 8 min. Take out when they're nicely browned.

Let cool one minute before placing on cooling racks.

These chocolate chip cookies will come out crispy on the outside but light and fluffy on inside. You can use the Splenda half and half mix if you prefer for the white sugar.