A must try for the kids: Sugar Blend Chocolate Chip Cookies Recipe. Backstory>> from our recent Landers Superstore trip, Hershey’s chocolate chips are on sale! Eh ang tagal na nangungulit ng cookies ng mga bagets, sakto. Pagbigyan ang hilig. You may ask why we travel that far to go to Landers? On the way sya sa Valenzuela where my mother in law resides. We visit my mother in law every payday for her allowance sabay grocery na sa Landers sometimes.
Coincidentally, I received a message from my Facebook Page (Mommy Blogger Pehpot) from rep of Merisant (manufacturer of Equal®) and they want to send a sample kit of their products particularly Sugar Blend.
Sugar Blend is the newest product from Merisant that can be used to sweeten drinks, dishes and can be used for baking too!
Timing is everything. And Merisant came at the right moment.
Sugar Blend Chocolate Chip Cookies Recipe
When using Sugar Blend, you only need half of the sugar required. I was hesitant to try but you know I never back down from a challenge.
Ingredients for Sugar Blend Chocolate Chip Cookies Recipe:
- 3/4 cup Sugar Blend
- 1 cup salted butter (I always use salted butter and skip adding salt)
- 1 tsp vanilla
- 2 medium sized egg
- 3 cups flour
- 1 tsp baking soda
- 2 cups chocolate chips
You will 2 cups of chocolate chips, 1 1/2 cup is used on the dough while the remaining 1/2 cup is used before baking the cookies.
Refrigerate the dough for at least 24 hours. From expereince, 48 hours will give you chewy cookies.
Sugar Blend worked well with my chocolate chip cookies! My usual recipe calls for 2 1/2 cup of flour and 1 1/2 cup of sugar. Since I am using less amount of sugar, I decided to add 1/2 cup of flour on my recipe. It turned out very well! Actually it turned out really really well that after baking it, I no longer buy my favorite dark chocolate chip cookie from Starbucks, kalasa na eh haha.
I also tried using Sugar Blend on my frosting for my pineapple carrot cupcake (also used the sugar with my cupcake) and it turned out good, but didn’t get the stiffness that I want.
I was aiming for a two toned rose frosting pero the frosting is not that stiff. It turned OK after refrigerating the frosting. It’s cream cheese frosting by the way. Thinking of using it again with buttercream frosting, bakas mas matigas na sya pag ganun. Or I will just stick to powdered sugar.
But all in all, Sugar Blend did a good job on keeping my cupcakes and cookies sweet with lesser calories.