Weightwatchers Double Chocolate Chip Cookies
Enjoy these seriously chocolaty and mouth-watering cookies without feeling guilty.
Yield
36 servingsPrep
10 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | whole-wheat flour |
|
| ½ | teaspoon | baking soda |
|
| ¼ | teaspoon | salt |
|
| 2 | tablespoons | butter, unsalted |
|
| 2 | tablespoons |
canola oil
or light olive oil |
|
| ¾ | cup |
brown sugar
packed |
*
|
| ⅓ | cup |
cocoa powder
unsweetened |
|
| 1 | large | eggs |
|
| ½ | cup |
chocolate chips (semi-sweet)
or bittersweet |
*
|
| ½ | cup |
walnuts
chopped, optional |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Directions
Preheat the oven to 350℉ (180℃).
In a large bowl, sift together flour, baking soda and salt.
In another large bowl with an electric mixer, add the butter, oil and brown sugar, and beat at medium speed until light and fluffy.
Beat in cocoa and egg until well mixed.
Stir in flour mixture with a wooden spoon until well combined.
Stir in chocolate chips and walnuts if desired.
Drop by rounded teaspoonfuls onto baking sheets coated with cooking spray or lined with baking mat.
Bake cookies in preheated oven for about 10 minutes.
Cool on baking pans for 5 minutes until they become firm.
Transfer cookies onto wire racks to cool completely.
Store in an air-tight container up to 1 week or frozen in a zip-lock bag for 1 month.
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