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Sugar Free Chocolate Chip Cookies
trippism · food.com · Original Recipe
Low sugar cookies using Splenda Sugar Blend and Splenda Brown Sugar Blend and Hershey's Sugar Free Chocloate Chips
3
chewiness
4
crispiness
3
cakeyness
2
thickness
4
spread
3
richness
3
sweetness
2
complexity
crispy
Ingredients
all-purpose flour2 cup (250g)
baking soda1 tsp (6g)
salt0.5 tsp (2g)
butter(softened)1 cup (227g)
splenda sugar blend for baking0.333 cup (47g)
splenda brown sugar blend0.333 cup (47g)
vanilla extract2 tsp (8g)
eggs2 each (100g)
sugar-free chocolate chips1.333 cup (227g)
walnuts(chopped)1 cup (140g)
Total dough weight1.1kg
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 8-10 min
- Chill
- None
- Yield
- ~36 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.8. 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:Fat1.10 (15th percentile)
Flour:Sugar0.78 (8th percentile)
Brown:White Sugar0.17 (25th percentile)
Egg:Flour0.40 (89th percentile)
Chocolate:Flour0 (4th percentile)
Fat %21.6 (91th percentile)
Sugar %30.4 (96th percentile)
Hydration0.40 (83th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.10
Flour:Sugar
0.78
Brown:White Sugar
0.17
Egg:Flour
0.40
Chocolate:Flour
0
Fat %
21.6
Sugar %
30.4
Flour %
23.7
Hydration
0.40