Huge cookies that taste so good with a perfect cookie texture - not too soft and not too firm. Super!  I keep them refrigerated.  You can actually make them half the size if you like.  I now have so many chocolate chip cookie recipes that I think if I were ever to write one final low-carb cookbook, I would make a section under desserts/cookies just for my chocolate chip cookie recipes! You can then pick and choose what sounds great to you at any given moment in time.  Chocolate chip cookies are comfort food in the cookie world.  Do look for the new Choc Zero chocolate chips - no sugar alcohols = no upset tummies!

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

1 cup butter (250 mL)
Liquid sweetener (sucralose or stevia) 13/cups (425 mL)
1/cup granulated sweetener  (60 mL)
2 eggs
2 tsp vanilla extract (10 mL)
2 tsp hot water (10 mL)
1 tsp baking powder (5 mL)
31/cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (810 mL)
1/tsp salt (0.5 mL)
2 cups sugar-free chocolate chips, OR (500 mL)
  replace 1 cup (250 mL) with chopped walnuts

Preheat the oven to 350°F (180°C).

In bowl of mixer, beat together butter, liquid sweetener, granulated sweetener, eggs and vanilla extract.  In small bowl, pour hot water and stir in baking powder.  Add to wet ingredients; beat. 

In medium bowl, combine Gluten-Free Bake Mix 2 and salt; whisk together.  Add to wet ingredients and mix well.  Fold in chocolate chips and walnuts, if using.

Grease cookie sheet well.  Drop cookie dough by 2 tablespoonfuls (30 mL) onto cookie sheet.  Bake 10 to 12 minutes or until turning golden brown on top.

Helpful Hint:  I usually set aside about 1/cup (60 mL) chocolate chips and strategically place them on top of the cookies before baking.  You can make smaller cookies using 1 tbsp (15 mL) cookie dough and make 60 lovely cookies.  These cookies freeze well.  Place in a sealed plastic container with wax or parchment paper between layers of cookies.

Yield:  30 HUGE cookies/60
1 serving/smaller cookie
165.8/82.9 calories
2.9/1.4 g protein
13.1/6.6 g fat
0/0 g fiber
3.1/1.6 g net carbs