Giant Mini-Chocolate Chip Cookies

• 12 cup butter (room temperature)
• 14 cup Splenda granular
• 13 cup brown sugar
• 2 egg whites
• 12 teaspoon vanilla
• 1 cup flour
• 1 tablespoon whole wheat flour (use white flour if you don't have whole wheat)
• 12 teaspoon salt
• 12 teaspoon baking soda
• 34 cup semisweet mini chocolate chips
• 12 cup pecans, toasted and chopped (if you can find any room for them!)

1. Heat oven to 350 and prepare baking sheet.
2. I line mine with parchment paper.
3. Cream butter and sugars until light and fluffy.
4. Add egg whites and vanilla and beat until smooth.
5. In a separate bowl, combine flours, salt and soda.
6. Add flour mixture slowly to the butter and mix until flour is incorporated.
7. Stir in mini-chocolate chips and pecans, if using.
8. Drop by 1/4 cupfuls onto baking sheet - leaving several inches between cookies.
9. Smoosh them down as they spread, but not that much.
10. Bake for 14-16 minutes, checking after 12 minutes - they should be golden brown on the edges and bottoms and a bit soft in the middle.
11. Let cool on a wire rack.

butter, splenda, brown sugar, egg whites, vanilla, flour, whole wheat flour, salt, baking soda, chocolate chips, pecans

Taken from www.food.com/recipe/giant-mini-chocolate-chip-cookies-374988 (may not work)