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Chocolate chip cookies

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150g butter

80g light brown muscovado sugar

8g Sweet ’N Low Stevia for chefs

1tsp vanilla extract

1 large egg, beaten

225g plain flour

½ tsp bicarbonate of soda

Pinch of salt

150g plain chocolate chips


  1. Pre heat the oven to 180C/fan160C/Gas 4. Line 2 baking sheets.
  2. Place the butter, sugar and Sweet ’N Low Stevia for chefs into a bowl and beat until creamy. Add the vanilla extract and egg and beat until well mixed.
  3. Sieve the flour, bicarb and salt into the bowl and mix together with a spoon. Add the chocolate chips and stir well.
  4. Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking tray. They will flatten out during cooking.
  5. Bake for 8-10 minutes until they are light brown on the edges but still slightly soft in the centre.
  6. Leave on the tray to cool slightly before lifting onto a wire rack to cool.


8g Sweet ’N Low Stevia for chefs replaces 80g muscovado sugar

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