Chocolate Chip Cookies

Each cookie’s tastier than the last. But you better eat them all, just to be sure.

  • Prep time: 10 minutes
  • Baking time: 12 minutes
  • Makes: 24 Cookies
  • Freezing: Excellent
½ cup (125 mL) butter, melted
1 egg
1 tsp (5 mL) vanilla extract
¼ cup (50 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ cup (125 mL) STEVIA IN THE RAW™ Baker’s Bag
1 1/4 cup (300 mL) Robin Hood® Original All Purpose Flour
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ cup (125 mL) cashews, chopped, optional
1 cup (250 mL) semi-sweet chocolate chips
1Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2Beat butter, egg, vanilla, sugar and sweetener in a large bowl. Mix in dry ingredients. Add in nuts and chocolate chips. Drop dough by tablespoon onto prepared sheets. Press down slightly. Bake 10-12 minutes or until set. Let cool on pans 5 minutes, then remove to wire cooling rack.