Traditional vs sugarfree chocolate chip cookies

Let's start with the pictures this time. These two recipes are the result of my most recent chocolate chip cookie baking craze. One of them is made traditionally with brown sugar and plain flour, the other one is part bran and made with xilytol. I wonder if you can tell the difference by only looking at the pictures :) The thing is that they are both delicious, for me the sugar free version seemed a bit dry right after taking it out of the oven but that's because it doesn't have any regular sugar in it and it didn't have this sticky inside that the other one had. The funny thing is that the sugar free one was even sweeter than the regular one. Making cookies is very easy and quick especially if you have a mixer and you just have to throw in the ingredients. The baking is a bit tricky, I will give you all the details a bit further below.

Ingredients for the traditional cookies:

• 20 dkgs of plain flour
• 1 packet of vanilla custard-powder
• 15 dkgs of brown cane-sugar
• 10 dkgs of butter
• 1 egg
• 2 tablespoons of cocoa powder
• 10 dkgs of dark chocolate
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla flavour or extract
• 1 teaspoon of ground cinnamon
• 1 teaspoon of rum flavour

Ingredients for the sugar free cookies:

• 15 dkgs of plain flour mixed with 5 dkgs of bran meal
• 1 packet of vanilla custard-powder
• 15 dkgs of xylitol
• 10 dkgs of butter
• 1 egg
• 2 tablespoons of cocoa powder
• 5 dkgs of dark chocolate
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla flavour or extract
• 1 teaspoon of ground cinnamon
• 1 teaspoon of rum flavour

The preparation of both types of cookies is the same, the difference is in the baking part. Measure the sugar or the xylitol and mix it with the soft butter, it has to be very frothy. Then add the one egg and keep stiring. Mix the sugar with the custard powder, the baking soda, the cocoa powder and the chocolate, previously chopped into very tiny pieces. Add the vanilla and rum flavours along with the cinnamon to the butter and egg mix, then stir in the flour mix gradually. When you have a solid dough, let it rest in the fridge for 30 minutes. Lay some baking paper in a baking tin and make walnut sized balls of the dough. Press your palm on top of the balls. The sugary one needs exaclty 7 minutes in the oven at 180 degrees Celsius, strictly without the fan on. The diabetic one needs approximately 2 minutes more. They have to be very soft and flexible when you take them out of the oven, let them cool down on the tray, and then you can remove them from the baking paper.