Irresistible Lower Fat Double Chocolate Chip Cookies

I'm always looking for ways to make recipes a little more diet friendly. As a lover of chocolate chip cookies, I'm pretty picky about the texture and flavor of lower fat versions. After about 5 years of tweaking, here's a version that is healthier and delicious!

• Ready In: 35 mins
• Yields: 2 dozen large cookies

Ingredients

• 1⁄2 cup  light land o lakes butter (or equivalent)
• 1⁄4 cup salted butter
• 1⁄4 cup applesauce
• 1⁄2 cup white sugar
• 1⁄4 cup Splenda granular
• 3⁄4 cup brown sugar
• 2  eggs
• 2  teaspoons vanilla
• 1 1⁄2 cups white flour
• 1⁄2 cup whole wheat flour
• 2⁄3 cup  cocoa
• 1 (3 1/2ounce) package chocolate pudding
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2  cups  miniature chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. Cream together softened butter, light butter, applesauce brown sugar, white sugar, & Splenda. After creamed together, add 2 room temperature eggs (I put my eggs in a cup of hot water for a couple of minutes to speed things up.) and mix. Add in vanilla.
3. In a separate bowl combine flour, cocoa, baking soda, pudding, & salt and combine these ingredients.
4. Then take the dry ingredients and add to the wet ingredients a little at a time. When incorporated, you can add the mini morsels.
5. Spoon onto a greased cookie sheet and bake for appx. 10 minutes. Pull them from the oven BEFORE they look done. As they cool they will firm up and you will have a very chewy and chocolaty lower fat cookie!