Reduced Carb Chocolate Chip Cookies

• 12 cup unsalted butter, softened
• 13 cup Splenda granular
• 14 cup Splenda brown sugar blend
• 1 egg
• 2 teaspoons sugar-free vanilla extract
• 12 cup whole wheat flour, plus
• 2 tablespoons whole wheat flour
• 12 cup all-purpose flour
• 12 teaspoon baking soda
• 18 teaspoon salt
• 2 tablespoons heavy cream
• 34 cup sugar-free chocolate chips
• 34 cup chopped toasted walnuts

1. Preheat oven to 375F.
2. Cream butter with Splenda and Splenda brown in a mixer until light and smooth.
3. Add egg, cream and vanilla, and mix until incorporated.
4. Gradually add flours, baking soda and salt.
5. Turn off mixer and fold in nuts and chips.
6. Drop mixture by spoonfuls onto a parchment lined baking sheet.
7. Bake at 375F for about 5 minutes and flatten slightly with spatula.
8. Finish baking a further 6 minutes, OR until lightly browned and set (time depending on size).
9. Cool for a minute on pan until they firm a bit, then finish cooling on a wire rack.

unsalted butter, splenda, brown sugar, egg, sugar, whole wheat flour, whole wheat flour, flour, baking soda, salt, heavy cream, sugar, walnuts

Taken from www.food.com/recipe/reduced-carb-chocolate-chip-cookies-304126 (may not work)