Giant Mini-Chocolate Chip Cookies

Brooke the Cook in WI's Note:

These are big cookies that have crisp edges and a chewy center. Mini-chocolate chips in every bite!

• Total Time: 29 mins
• Prep Time: 15 mins
• Cook Time: 14 mins

Ingredients:

Servings: 8

• ½ cup butter (room temperature)
• ¼ cup Splenda granular
• 1⁄3; cup brown sugar
• 2 egg whites
• ½ teaspoon vanilla
• 1 cup flour
• 1 tablespoon whole wheat flour (use white flour if you don't have whole wheat)
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¾ cup semisweet mini chocolate chips
• ½ cup pecans , toasted and chopped (if you can find any room for them!)

Directions:

1. Heat oven to 350 and prepare baking sheet. I line mine with parchment paper.
2. Cream butter and sugars until light and fluffy.
3. Add egg whites and vanilla and beat until smooth.
4. In a separate bowl, combine flours, salt and soda.
5. Add flour mixture slowly to the butter and mix until flour is incorporated.
6. Stir in mini-chocolate chips and pecans, if using.
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. 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. Let cool on a wire rack.