Sensibly Delicious Chocolate Chip Cookies

Sensibly Delicious Chocolate Chip Cookies

In this recipe:

based on 52 reviews
This Looks YUMMY!
15 min.
39 min.
48 cookies

The perfect combination of NESTLE® TOLL HOUSE® and SPLENDA® make up these "sensibly delicious" cookies.


  • 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
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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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- ciera lowe from vernon,al

Yummy Chocolate Chip Cookies

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!!!

- Pamela Williams from Lafayette, LA

Low fat cookies

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

- KATHY GREEN from South Daytona, FL

Good even with whole wheat!

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!!

- Elizabeth Woods from Inverness, MT

variation to sensibly delicious chocolate chip coo

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!

- Karen Daniel from Inverness, FL

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Nutrition Facts

Serving Size: 1/48 of Recipe

Servings Per Recipe: 48

  • Amount Per Serving
  • 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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