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Sensibly Delicious Chocolate Chip Cookies

Sensibly Delicious Chocolate Chip Cookies
Makes:
48 cookies
Prep Time:
15
minutes
Total Time:
39
minutes
based on
52 reviews
The perfect combination of NESTLE® TOLL HOUSE® and SPLENDA® make up these "sensibly delicious" cookies.

In this recipe:


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Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/3 cup SPLENDA® Sugar Blend for Baking *
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, SPLENDA® Sugar Blend for Baking, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

* NOTE: 3/4 cup SPLENDA® No Calorie Sweetner, Granular can be substituted for SPLENDA® Sugar Blend for Baking.


Reviews:

Review This Recipe
  •  Star(s)

    good

    ciera lowe from vernon,al

    wonderful

  •  Star(s)

    Yummy Chocolate Chip Cookies

    Pamela Williams from Lafayette, LA

    Having a house full of dieters requires some talents in the kitchen. These cookies are wonderful being that they are made with Splenda...a welcome addition in our household anytime. We use Splenda on a daily basis, so to try it in something that we absolutely love to eat with regular sugar and it tastes just the same is great. We don't miss anything! Absolutely love this recipe!!!

  •  Star(s)

    Low fat cookies

    KATHY GREEN from South Daytona, FL

    Perfect for some one trying to cut back on sugar in their diet and still have a cookie now and then.

  •  Star(s)

    Good even with whole wheat!

    Elizabeth Woods from Inverness, MT

    These turned out great! To bump up the nutrition, I baked these cookies with 1-1/2c. whole wheat flour & 3/4c. all-purpose flour, & substituted 1/2c. canola oil for one of the sticks of butter. I used the Splenda granulated sweetener option & regular brown sugar. I also increased the vanilla to 1T. I let the dough chill, and baked them at 365 degrees (my oven) for 11 minutes, cooled on the pan for 2 min., and they came out evenly browned, soft & chewy, but not dry like you might expect with whole wheat. They taste great, so we'll see how long they last when school's out! Thanks for the healthier recipe!!

  •  Star(s)

    variation to sensibly delicious chocolate chip coo

    Karen Daniel from Inverness, FL

    I have substituted dried cranberry chips for the chocolate chips. I also substituted Splenda brand brown sugar for the regular brown sugar. They tasted a little sweet, but pretty good!

  •  Star(s)

    It's my family's favorite!

    Crissy Morgan from NESS CITY, KS

    This is a wonderful recipe! My family absolutely loves it! But since I live in Kansas, I had to drop the oven time to 350 and bake for 15 minutes. This made the recipe perfect for our region! The cookies even stayed soft and moist the next day!

  •  Star(s)

    Not like original cookie

    Carrie O'Toole from CLERMONT, FL

    The splenda version did not hold up well. The cookies were dry.

  •  Star(s)

    delicious!!

    T. JOE from DALY CITY, CA

    I made these for my SIL who is expecting triplets and needs to watch her sugar intake. You can't even tell they are made with Splenda. They are just as good as Toll House cookies!!.....

  •  Star(s)

    Impressed with taste and less guilt

    Cathy Bednarek from HOMEWOOD, IL

    I tried this recipe for an upcoming bake sale (we have several requests for diabetic treats). I even went an extreme and used the Splenda brown sugar (have to convert to smaller measurement from regular brown sugar), Egg beaters and light margarine. The taste is really not diet tasting at all. The only negative, as with using other sweeteners, it leaves an aftertaste. I will make again. Enjoy!

  •  Star(s)

    Cookies

    Karen Gentili from ,

    These cookies are excellent. You can't even tell these are made with the Splenda! These will be great for my Father. He has to watch is sugar intake but has an incredible sweet tooth! I can not wait to make these for him!!!!

  •  Star(s)

    Sensibly Delicious Chocolate Chip Cookies

    Linda Boyd from McDonald, TN

    These chocolate chips cookies are "Sensibly Delicious." I am now having to cook recipes without using sugar and still try to satisify my husband's taste buds and this "hit the spot." I used Splenda brown sugar and light margarine to substitute the brown sugar and fat content in the recipe

  •  Star(s)

    WOW!!!!!

    mickie young from nunda, NY

    Made these cookies for my Type2 Diabetic husband. I used Splenda Baking Blend and Splenda Brown Sugar, Egg Beaters and promise stick margarine. I added 1/2Cup chopped walnuts when I added the Chocolate Chips. My Husband LOVED them, but so did I and when our younger daughter and her BF came for dinner, they left with a dozen of the cookies for themselves! A definite success that will be used frequently! Thank you for helping me make my husband really happy at snack time!

  •  Star(s)

    Excellent cookies!

    Ana Maria Contreras from AURORA, IL

    These cookies taste just as good as the original toll house cookies. You would not think that they would. I know replace sugar with splenda in many recipes. I also like to put candy coated chocolates in the cookies to give it an extra kick.

  •  Star(s)

    Oh Wow there Great

    Arlene Cordoves from Hialeah Gardens, FL

    Well i am a college student in University Of Miami and i made these on christmas to remind me a little of home and they were awesome it really took me back to my family

  •  Star(s)

    cookies

    LORI TACKETT from VILLA RICA, GA

    Easy to make and a diabetic can enjoy a cookie. Thanks for a good recipe.

  •  Star(s)

    Sensibly Delicious Chocolate Chip Cookies

    Jan Kitson from Seattle, WA

    I love this recipe using the Splenda instead of the regular sugar. This is easy and very good.

  •  Star(s)

    Sensibly Delicious Chocolate Chip Cookies

    Eileen Koenig from MOUNT AETNA, PA

    I made these cookies for our Church Bake Sale since people always ask for baked goods made with splenda. I was very pleased that these cookies were moist and delicious! They sold out! Even my husband enjoyed them and he doesn't use splenda

  •  Star(s)

    SURPRISE SURPRISE

    patrice taylor from whitehouse, TX

    BEING DIABETIC, I HAVE TRIED MANY SUGAR SUBSTITUTE RECIPES. BUT THIS ONE WORKED. COOKIES THAT HAD FLAVOR, ALMOST A SHORTBREAD TEXTURE. ONE RECIPE I DO NOT WANT TO LOSE.

  •  Star(s)

    Delicious

    KAREN LEISNER from Drexel Hill, PA

    My daughter recently made a batch of these for her friends and saved some for myself and her father. They were delicious! Very light and fluffy. Nobody could tell they were "sensibly" delicious

  •  Star(s)

    Chocolate Chip delicious

    MANDI TAYLOR from MOSES LAKE, WA

    I made these yesterday for my kids and they loved them. I substituted the splenda for sugar though, and mini chocolate chips. Great recipe!! Will definitely make again.

  •  Star(s)

    So good-Thank you!!

    Amy Meyer from LAS VEGAS, NV

    Thanks for having recipes using Splenda! These are so good and so smart!! Thank you for having this!!

  •  Star(s)

    Sensibly delicious

    Marcy Allen from HARKER HEIGHTS, TX

    I used Splenda Brown Sugar Blend, with only half as much as the recipe calls for, as well as the Spelenda Sugar Blend for Baking. The cookies were a bit less sweet than the original recipe, but just as delicious!

  •  Star(s)

    Lower sugar Chocolate Chip Cookies

    Bonnie Berry from WILLOUGHBY, OH

    My husband adores chocolate chip cookies and I have often made him various recipes of them. Recently, he was diagnosed with diabetes and so this traditional treat is pretty much out of the question most of the time. But I've found that this recipe using Splenda, and substituting whole wheat flour, is a good alternative for that special treat. He didn't even notice that they were healthier for him!

  •  Star(s)

    Easy and Delicious

    Andrea Sabol from WINTER GARDEN, FL

    My daughter and I make this recipe at least once a week for the family, plus she always takes a plate full to her co-workers. The cookies are very good and we feel like its a healthier option while still enjoying our sweets.

  •  Star(s)

    Super easy Chocolate Chip Cookies

    Michelle Burchett from ROWLETT, TX

    Love this recipe and so did my children. The first batch was gone before the second came out of the oven! Great recipe.

  •  Star(s)

    Cooking with a 3 year old

    Jennifer Bell from APO, AE

    These were a great baking experience for my 3-year-old son. We needed to make something quick, easy, and long-lasting to be sent in a care package. He had a great time, and they were easy enough for him to do most of the work. And they tasted great!

  •  Star(s)

    Sensibly Delicious Chcolate Chip Cookies

    arline cain from HAMPSTEAD, NC

    Very easy to make and can't tell the difference in the ones made with regular sugar. My friends and family really enjoyed them.

  •  Star(s)

    Low-sugar cookies are yummy!

    Shelia Bryant from FRANKLIN, KY

    These cookies are so good, it's hard to believe that they are low in sugar. If you want to make them even lower in sugar, do as I did, use Splendra Brown Sugar instead of the regular one. That makes this recipe great for a diabetic in the house. Makes the cookie even yummier when you know the calories are so low and great tasting too....

  •  Star(s)

    Sensibly Delicious Chocolate Cookies

    Emmie Alfonso from Kissimmee, FL

    I made 3 dozen and they did not last!

  •  Star(s)

    The Easiest Ever

    Beth Rubel from Hoffman Estates, IL

    These cookies are so simple to make, and are delicious. I love using Splenda, it is so great. I literally make these cookies at least once a month!

  •  Star(s)

    Quite good

    JULIE WEST from SARONA, WI

    I came across this recipe, and thought I'd give it a try. I LOVE chocolate chip cookies, but know that it is NOT good for the waistline. I made these and was quite pleased with them. I hadn't baked with splenda before, and I liked how it turned out. It seemed like the cookie was actually lighter in texture and actual cookie weight. I would recommend this recipe as a substitute to regular sugar recipe.

  •  Star(s)

    Splenda Blend is Delicious

    Linda Hughes from PHOENIX, AZ

    Easy to make cookies that stay soft and moist with less calories. What more could you ask for?

  •  Star(s)

    sensibly Delicious Chocolate Chip Cookies

    Melvina Jordan from ORANGEBURG, SC

    I am a diabetic who has a terific sweet tooth. To get so much taste without sugar is really a treat!

  •  Star(s)

    Great & low sugar

    Debra Grady from OAK LAWN, IL

    These were really good. I was impressed with the sugar substitute.

  •  Star(s)

    Bet they'll be better next time!

    Marsha Myerowitz from MONROEVILLE, PA

    I tried these cookies after reading several reviews. I made them with Brown Sugar Twin and Splenda, and I used 1 c. of apple sauce instead of the butter. I should have used 1/2 c., maybe, and the light butter, or all light butter. They come out puffed UP, so I don't know what the reason is. They were okay, not great. I'm sure they'll be better the next time I try, because the reviews, if they were made according to direction, were good!

  •  Star(s)

    perfect

    teresita garza from longwood, fl

    I tried these and was surprised how gooey they came out. perfect. thank you so much.

  •  Star(s)

    Delicious

    Leslie Mayorga from SUWANEE, GA

    These are fantastic!! I will be making these again!!! Chocolatey and good! YUM with a glass of skim milk! The kids loved 'em!

  •  Star(s)

    Splenda Chocolate Chip Cookie Treats

    Jonathan Brooks from Oklahoma City, Oklahoma

    I tried this chocolate chip cookie recipe, and was amazed at the good taste, smell and texture of a cookie without white sugar. This cookie uses brown sugar and Splenda to great effect to make a cookie without the usual artificial sugar aftertaste or the odd texture that some reduced sugar baked goods can have. I used the granular form of Splenda.The cookies were good, both hot and after cooling.

  •  Star(s)

    sensibly delicious chocolate chip cookies

    Wanda Mahan from SUCCESS, AR

    I cook for diabetics, to be better for them, use real splenda, not baking splenda(it's half sugar) and for the brown sugar, there is sugar twin brown sugar replacement. the outcome is slightly different but more sugar free.

  •  Star(s)

    splenda is so good.

    janice ahonen from SANDWICH, MA

    I REALLY LIKED THE IDEA OF USING SPLENDA. IT WAS MY FIRST TIME, AND IT WAS GREAT. NO ONE KNEW ANY DIFFRENCE. WILL MAKE AGAIN. JANICE AHONEN.

  •  Star(s)

    Sensibly Delicious Chocolate Chip Cookies

    lavon clark from JONESBORO, AR

    this is a good recipe for a diabetic. a sensible choice. I will bake it again tastes great.kids love it too.

  •  Star(s)

    Chocolate Chip Cookies

    Kathie Garner from VANCOUVER, WA

    Since we recently found out my spouse was diabetic, its been hard to find good recipies for the old favorites. These are a nice replacement, the only problem, he can't eat the quatity he used to. Thanks for the recipe

  •  Star(s)

    love this stuff

    Mary Ogle from WEBSTER, FL

    chocolate chip are my favorite and as a diabetic the use of splenda means I can eat some without the worry of sugar

  •  Star(s)

    Sensibly Delicious Chocolate Chip Cookies

    FRAN LAUBRICK from DUNNELLON, FL

    Its nice they are using Splenda but there is still too much sugar with 3/4 c. Brown sugar for someone watching sugar intake.

  •  Star(s)

    It's Lighter Than Ever

    Cookie Kotulla from Woodland Park, CO

    Loved this old recipe with an update. Instead of butter or oil, I use an amount of unsweetened applesauce instead of oil. Those cookie almost float but are sinfully delicious without the guilt!

  •  Star(s)

    Sensibly Delicious Chocolate Chip Cookies

    Dorothy Cash from WASHINGTON COURT HOUSE, OH

    I have been using Splenda for the past year, and I really like that it doesn't have that artificial taste. I love sweets, and was about to jump the no sweets ship, so that I could have some cookies. I tried these Nestle' Chocolate Chip cookies, and found that they were excellent. And, I would be proud to serve them to my family and friends. Simply delicious!

  •  Star(s)

    Sinfully Delicious

    Barb Kotulla from WOODLAND PARK, CO

    With all the diets around, it is nice to have Splenda in the house and a sweet treat once in awhile. While we don't scarf a plate of these down, we do savor the flavor of this updated recipe. Great to have choices!

  •  Star(s)

    Great

    Chris Balthrop from ,

    These cookies are great! nice texture and not as much sugar. Great Flavor!

  •  Star(s)

    chips and milk with less

    DOREEN OCASIO from SCHUYLER FALLS, NY

    these are great cookies for everyone to enjoy with a glass of milk. so very easy to make and the smell is so tempting that makes the wait very long.

  •  Star(s)

    delicious cookies

    kim le from HATTIESBURG, MS

    easy and low on sugar...what more can I ask for!

Nutrition Facts

Serving Size: 1/48 of recipe

Servings Per Recipe: 48 

  • Calories: 110
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 3.5g (18% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 105mg (4% of DV)
  • Carbohydrates: 14g (5% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 8g
  • Protein: 1g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sensibly Delicious Chocolate Chip Cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/3 cup SPLENDA® Sugar Blend for Baking *
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

 

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, SPLENDA® Sugar Blend for Baking, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

* NOTE: 3/4 cup SPLENDA® No Calorie Sweetner, Granular can be substituted for SPLENDA® Sugar Blend for Baking.

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