No matter what diet you follow, it’s important to have those recipes that you know you can satisfy your cravings with.
One of those recipes, at least for me, is a delicious, chewy chocolate chip cookie recipe. I don’t know about you, but good, old-fashioned chocolate chip cookies are about the best. There is nothing like them. They’re a comfort food, a treat, a snack, a dessert – all rolled into one.
The downside of most cookie recipes is that they’re loaded with so much fat and sugar that it is nearly impossible to have a cookie (or two) without destroying your whole day. That just makes it depressing. But don’t worry – these cookies are perfect. Quite possibly, the best chocolate chip cookie recipe ever. EVER.
They’re soft and chewy, filled with delicious chocolate chips and are just a few points for 2 cookies! They’re perfect for when you feel like you really need a treat, but they won’t throw off your whole day. You can enjoy every bite without an ounce of guilt.
To make this recipe a little lower calorie, I used a combination of light butter and canola oil. The light butter is a little lower in calories and fat than regular butter. The canola oil is lower in saturated fat, but high in the unsaturated omega fatty acids that are brain and heart healthy.
Creaming together the butter, oil and sugar helps to aerate the butter and creates a light and fluffy cookie. It’s one of the secrets to light and tender cookies and muffins. The butter also helps to brown the cookies a little, but since there’s not too much, they won’t burn (unless you forget the timer). The edges should be golden brown and nicely caramelized.
A little vanilla is perfect to help blend the flavors together. Even though these cookies are chocolate chip, the vanilla acts to combine the flavors so that they complement each other. Baking soda helps the cookies spread just enough to be soft and chewy – the perfect cookie.
But don’t forget the egg white. Egg whites are very low in calories and fat – a perfect ingredient to add to healthy, low calorie cookies. But leaving the egg yolk out does more than just lower the calories – it allows the natural flavors of the vanilla and chocolate to do their magic.
Eggs help to emulsify the ingredients, but also add extra liquid. You’ll love the chewy, moist and mild cookie that has the rich chocolate chips.
Enough about the science of cookie making. I love these cookies – it’s as simple as that. When you’re on ANY diet, you need a classic chocolate chip cookie recipe to get you through the rough days and this one is perfect for Weight Watchers.
The cookie dough comes together in just a few minutes while the oven is preheating. The cookies only need about 5 minutes to bake, so within just a short time, you can enjoy a warm and gooey chocolate chip cookie for your afternoon snack…or dessert…or treat for a job well done…or a pick me up…well, you get the idea.
Need some more recipes for your sweet tooth? Try these:
- 2 tbsp light butter (softened)
- 2 tsp canola oil
- 1/2 cup packed brown sugar (dark-variety)
- 1 tsp vanilla extract
- 1/8 tsp table salt
- 1 large egg
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 3 oz semi-sweet chocolate chips (about 1/2 cup)
Preheat oven to 375ºF.
In a medium bowl, cream together butter, oil, and sugar. Add vanilla, salt, and egg white; mix thoroughly to combine.
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack.
Entire recipe makes 24 servings
Serving size is 2 cookies
Each serving = 3 Points*
*based only ingredients that have an SP Freestyle Value