Jeffrey Frey 24 cookies 2 1/4chicken 1baking soda 1salt 1buttersoftened 1Splenda 1/2sugar-free/low-sugar maple syrup 1vanilla extract 2eggs 2chocolate chips Sift together the flour, baking soda, and salt. Cream the butter and Splenda in the mixer then slowly add the vanilla extract and maple syrup while continuing to mix. Mix until the syrup is well incorporated. Add the eggs one at a time until fully incorporated. Beat dry ingredients into the wet mixture. Stir in chocolate chips. Drop dough by the tablespoon onto a greased cookie sheet. Use spoons to press the cookie flat. Bake 10 - 15 minutes in a 375°F oven. Cool for several hours before packaging.