Classic Chocolate Chip Cookies

Directions

1. Preheat oven to 375.
2. Sift together flour salt and baking soda. Set aside. Cream together butter, Splenda, vanilla and maple syrup until creamy. Add eggs one at a time mixing well after each. Add dry ingredients and mix until completely combined. Stir in choc. chips.
3. Drop by rounded table spoon full onto ungreased cookie sheet. (I always use silicone baking mats called Ssilpats”, Love them). With the back of your spoon flatten the dough to the desired shape and size of cookie you want as the cookie dough won’t flatten and spread like usual.
4. Bake for 10 min. or until edges start to lightly turn brown. Cool on wirewrack.
5. Makes about 2 dozen, but I confess that I am a bit heavy handed when it comes to my cookies. Mine tend to be a bit larger so you may get more that 2 dozen. Always store anything made with Splenda in your refrigerator as Splenda doesn’t have the preservative quality of sugar.