Lower Fat Double Chocolate Chip Cookies Ww Recipes

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Arrange oven racks in top and bottom thirds of oven and preheat to 375°F. Line 2 baking sheets with parchment paper. In medium bowl, whisk flour, cocoa powder, and baking soda. In large bowl, whisk butter and sugar. Add bananas, egg, egg yolk, vanilla, and salt and whisk until blended. Add dry ingredients to wet ingredients and, using rubber spatula, mix until ingredients are fully blended and dough forms. Fold in chocolate chips.
• Scoop out dough by 2 tablespoonfuls and place on prepared baking sheets, arranging dough evenly apart. Bake, rotating and reversing pans from top and bottom racks halfway through baking, until cookies are puffy and soft in middle but firm around edges, 5 to 6 minutes. Let cool on wire racks.
• Serving size: 1 cookie

WW MINI CHOCOLATE CHIP COOKIES WW

Steps:

• Preheat oven to 375*.
• In medium bowl, cream butter, oil and brown sugar together.
• Add vanilla, salt and egg white.
• Mix thoroughly.
• Mix flour and baking soda and add to creamed mixture.
• Mix well.
• Add chocolate chips and stir to distribute evenly.
• Drop by rounded half teaspoons of dough on a nonstick baking sheet.
• Bake cookies for 4-6 minutes.
• Cool on a wire rack.
• Yields 2 cookies per serving.

LOW-FAT DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°.
• In large bowl, combine brown sugar and margarine until light and fluffy.
• Add vanilla and egg white; blend well.
• Add dry ingredients; mix well.
• Mix in chips.
• Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets.
• Bake for 8-9 minutes. Cool 1 minute before removing from cookie sheet.

IRRESISTIBLE LOWER FAT DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together softened butter, light butter, applesauce brown sugar, white sugar, & Splenda. After creamed together, add 2 room temperature eggs (I put my eggs in a cup of hot water for a couple of minutes to speed things up.) and mix. Add in vanilla.
• In a separate bowl combine flour, cocoa, baking soda, pudding, & salt and combine these ingredients.
• Then take the dry ingredients and add to the wet ingredients a little at a time. When incorporated, you can add the mini morsels.
• Spoon onto a greased cookie sheet and bake for appx. 10 minutes. Pull them from the oven BEFORE they look done. As they cool they will firm up and you will have a very chewy and chocolaty lower fat cookie!

WEIGHT WATCHERS CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Spray 2 large baking sheets with nonstick spray.
• Combine the flour, baking powder, baking soda and salt in a bowl and set aside.
• Beat the brown sugar, butter and vanilla in a large bowl until blended.
• Beat in the sour cream and egg.
• Add the flour mixture and beat until blended, about 1 minute.
• Stir in the oats and chocolate chips.
• Spoon the dough onto the baking sheets about 1 inch apart making a total of 36 cookies.
• Dip the bottom of a glass in flour and press the floured glass against each mound to make a 2 1/2 inch round cookie.
• Bake until light browned, about 12 minutes.
• Transfer to racks to cool.

THE BEST LOWER FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cream the butter and both sugars in a large bowl. Beat with electric mixer until smooth. Add the egg, egg whites, salt and the vanilla. Beat well.
• In a smaller bowl, combine the dry ingredients (flour, ground oatmeal and baking soda). Slowly add the dry items into the larger bowl and beat with electric mixer until batter is smooth and creamy. Fold in entire bag of chocolate chips, and if you like add the walnuts.
• Drop dough by large teaspoons (or scant Tablespoons) onto cookie sheet and bake for 11 minutes (the time REALLY depends on your oven so watch that first batch!).

LOW SUGAR DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• In medium bowl, beat butters and brown sugar together until well blended. Add egg and vanilla continuing to beat well.
• Stir together flour, cocoa, baking soda and salt. Add dry ingredients alternately with milk to butter mixture.
• Stir in small chocolate chips (or chopped chocolate).
• Drop by teaspoonfuls onto ungreased cookie sheet. Flatten tops of cookies using the bottom of a glass or the palm of your hand. (Note these cookies do not spread.) Bake 7 to 9 minutes or just until set.
• Remove from cookie sheet to wire rack. Cool completely.