Giant Mini-Chocolate Chip Cookies

Ingredients

• 1/2 cup butter (room temperature)
• 1/4 cup Splenda granular
• 1/3 cup brown sugar
• 2 egg whites
• 1/2 teaspoon vanilla
• 1 cup flour
• 1 tablespoon whole wheat flour (use white flour if you don't have whole wheat)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup semisweet mini chocolate chips
• 1/2 cup pecans, toasted and chopped (if you can find any room for them!)

Directions

1. 1

   Heat oven to 350 and prepare baking sheet. I line mine with parchment paper.

2. 2

   Cream butter and sugars until light and fluffy.

3. 3

   Add egg whites and vanilla and beat until smooth.

4. 4

   In a separate bowl, combine flours, salt and soda.

5. 5

   Add flour mixture slowly to the butter and mix until flour is incorporated.

6. 6

   Stir in mini-chocolate chips and pecans, if using.

7. 7

   Drop by 1/4 cupfuls onto baking sheet - leaving several inches between cookies. Smoosh them down as they spread, but not that much.

8. 8

   Bake for 14-16 minutes, checking after 12 minutes - they should be golden brown on the edges and bottoms and a bit soft in the middle.

9. 9

   Let cool on a wire rack.