Saturday, July 20, 2019

LOW-CARB MRS FIELD'S CHOCOLATE CHIP COOKIES (ANOTHER VERSION)







MRS FIELD’S® CHOCOLATE CHIP COOKIES
(ANOTHER VERSION)

A copycat recipe of the famous cookies! Still the same recipe essentially as my previous one with some minor changes.  These cookies are also smaller. These cookies will probably bring back good memories.  These are large, soft cookies when warm and taste absolutely delicious! I like them best baked fresh and frozen briefly for about 15 minutes. Very reminiscent of the real thing!  Keep them refrigerated.  The next day I nuke a cookie briefly and enjoy it again.  My husband likes them chilled out of the fridge.  You cannot go wrong with these low-carb cookies - even non low-carbers will like them!  If you are sensitive to maltitol in the Wal-Mart sugar-free Hershey's chocolate chips, try Lily's (link in ingredients) and, if desired swop out some of the chocolate chips for chopped pecans or walnuts.

Using the Keto Bake Mix usually results in about 1 gram carb difference per serving. For convenience, I usually make up 3 x the amount of bake mix and keep it on hand.  This way a recipe like this which uses a fair amount of the bake mix does not use it all up at once and I can make one or two other baked items out of the remaining bake mix, before having to put together another batch of my favorite bake mix which is the Gluten-Free Bake Mix 2.  My husband cannot handle too much fiber and that bake mix is fine for him, whereas the Keto Bake Mix and the Grain-Free, Gluten-Free Bake Mix are too high in fiber for him.

23/4 cups Gluten-Free Bake Mix 2, (675 mL)
  OR 3 cups Keto Bake Mix OR (750 mL)
3/4 tsp baking soda (3 mL)
1/8 tsp salt (0.5 mL)
2 sticks butter, softened (250 g)
2 large eggs
Liquid sweetener (sucralose or stevia) to equal 11/4 cups (300 mL)
  sugar
1/4 cup granulated erythritol (60 mL)
2 tsp vanilla extract (10 mL)
13/4 cups sugar-free chocolate chips (425 mL)

Preheat the oven to 300°F (150°C).

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR Grain-Free, Gluten-Free Bake Mix, baking soda and salt.  Whisk with wire whisk.

In bowl of electric mixer, place butter and eggs; beat.  Add liquid sweetener and erythritol and vanilla extract; mix well.softened.  Add dry ingredients; mix.  Stir in chocolate chips.

Scoop scant 2 tbspfuls (30 mL) of dough and place on well-greased cookie sheets.  Flatten very slightly. The cookies will spread so leave enough room between them. Bake 16 minutes or until tops of the cookies are just set and they are light golden brown underneath.  They will look a little under-cooked and are in a sense, but trust me, they taste wonderful this way.  They will also be a bit fragile as a result, until they cool.   Cool on cookie sheets to room temperature.  Refrigerate and they will be much more robust and absolutely delicious!

Yield:  32 cookies
1 low-carb cookie/keto
141.5/150.4 calories
2.3/3.1 g protein
11.4/12.5 g fat
0/1.2 g fiber
2.5/1.7 g net carbs 

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