Homemade Three Chocolate Chip Cookies | Gin Lee
One of my favorite things to bake is my three chocolate chip cookies. They are so thick, soft, and chocolatey that it’s hard not to eat just one.
- 2 ½ cups self-rising flour
- 1 ½ cups Splenda or sugar
- ½ cup Splenda Brown Sugar Blend
- 1 small package sugar-free chocolate pudding mix
- ¾ cup cocoa powder
- 12 ounces semi-sweet chocolate chips (fold in last)
- 2 eggs
- 1 cup softened butter or margarine
- 1 teaspoon pure vanilla extract
Preheat the oven to 375 degrees F.
Prepare two cookie sheets with parchment paper and set them aside. (If using oil, only lightly coat the trays. The oil will cause the cookies to spread out more and the cookies will end up flatter.)
In a large bowl, add the dry ingredients, including the dry pudding mix, and mix well.
In another bowl, add the wet ingredients and mix well for about two minutes or until the mixture is well blended.
Gradually add the wet mixture to the dry mixture and mix well. (If the mixture is too dry at this point, add a teaspoon of water, or just enough for the cookie dough to come together. However, the dough should not be too wet.) Now add the chocolate chips chocolate and mix well. Scrape the sides and bottom of the bowl to incorporate all the treats.
Next, take heaped dollops of the cookie dough and place them on the prepared cookie sheets.
Bake for ten to twelve minutes in the preheated oven, then let the cookies cool completely before transferring them to a cookie jar.