If zucchini cake isn’t your thing, then you must delve into this delicious Weight WatchersÂ Chocolate Chip Cookies recipe.Â At just 2 POINTS, you won’t feel guilty as the sweet chocolate melts on your lips!
- 2 sprays cooking spray
- 2/3 cup light cream cheese, at room temperature
- 1/3 cup unpacked brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup whole-grain wheat flour
- 1/2 cup all-purpose flour, unbleached
- 1/4 tsp table salt
- 1/2 tsp baking soda
- 2 Tbsp fat-free skim milk
- 6 oz mini chocolate chips
Go ahead & preheat your oven to 375 F, or 195 C.
Coat 2 cookie sheets with cooking stray or cover with parchment paper.
In a large bowl- beat cream cheese and both sugars withÂ an electric mixer until sugar is fully mixed.Â Add egg and vanilla.Â Beat until blended.
In a medium bowl- combine both flours, salt & baking soda.
Add half the flour mixture to the cream cheese mixture; beat until well incorporated. Add milk and remaining flour mixture; beat until fully blended and then fold in chips.
Drop heaping teaspoons of dough onto prepared cookie sheet and press dough down with dampened fingers to form about 1-inch raw cookies. Make sure to leave at least an inch between each cookie. Bake cookies until slightly golden on top, about 10 to 12 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 to 2 minutes; remove to a wire rack and cool completely. Yields 1 cookie per serving.