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Diabetic Chocolate Chip Cookies
TalPalCal · food.com · 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
4
chewiness
3
crispiness
1
cakeyness
2
thickness
3
spread
3
richness
2
sweetness
2
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
- browned
- 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: 3.3. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.29 (34th percentile)
Flour:Sugar2.08 (89th percentile)
Brown:White Sugar999 (93th percentile)
Egg:Flour0.23 (42th percentile)
Chocolate:Flour0.78 (43th percentile)
Fat %22.4 (94th percentile)
Sugar %13.8 (15th percentile)
Hydration0.37 (77th percentile)
Bake Temp375 (86th percentile)
Key Ratios
Flour:Fat
1.29
Flour:Sugar
2.08
Brown:White Sugar
999
Egg:Flour
0.23
Chocolate:Flour
0.78
Fat %
22.4
Sugar %
13.8
Flour %
28.7
Hydration
0.37