Diabetic Chocolate Chip Cookies

Name: Diabetic Chocolate Chip Cookies
Cook time: 10 min
Yield: 48 cookies
Ingredients: 0.75 cup butter flavor crisco; 0.75 cup splenda brown sugar blend; 2 tbsp milk; 1 tbsp vanilla; 1 each egg; 1.75 cup all-purpose flour; 1 tsp salt; 0.75 tsp baking soda; 1 cup semi-sweet chocolate chips

TalPalCal · food.com · 2008 · Original Recipe

This is an adaptation of the cookie recipe off of a butter crisco can. Substitute twice as much regular brown sugar if you don't have a diabetic at home. These cookies are delicious, always a crowd pl

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

chewy

Ingredients

butter flavor crisco0.75 cup (170g)

splenda brown sugar blend0.75 cup (105g)

milk2 tbsp (31g)

vanilla1 tbsp (9g)

egg1 each (50g)

all-purpose flour1.75 cup (219g)

salt1 tsp (3g)

baking soda0.75 tsp (5g)

semi-sweet chocolate chips1 cup (170g)

Total dough weight761g

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 375°F (191°C)
Bake Time: 8-10 min
Chill: None
Yield: ~48 cookies
Sheet Prep: parchment

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 2.3. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.29 (32th percentile)

Flour:Sugar2.08 (90th percentile)

Brown:White Sugar0 (19th percentile)

Egg:Flour0.23 (42th percentile)

Chocolate:Flour0.78 (39th percentile)

Fat %22.4 (95th percentile)

Sugar %13.8 (14th percentile)

Hydration0.37 (77th percentile)

Bake Temp375 (86th percentile)

Key Ratios

Flour:Fat

1.29

Flour:Sugar

2.08

Brown:White Sugar

Egg:Flour

0.23

Chocolate:Flour

0.78

Fat %

22.4

Sugar %

13.8

Flour %

28.7

Hydration

0.37

Cookie Lab