Decadent Lower Fat Double Chocolate Cookies
Indulge your chocolate cravings without the guilt! These Decadent Lower Fat Double Chocolate Cookies are a perfect solution for those looking to satisfy their sweet tooth while watching their fat intake. Adapted from a Weight Watchers recipe, these fudgy cookie bites are made with wholesome ingredients, including dark brown sugar and cocoa, yielding a delightful treat that feels rich without the extra calories. Each cookie is small but mighty in flavor, making them the perfect snack to enjoy anytime. Bake up a batch of these delightful cookies for a crowd-pleasing dessert option that fits well into a balanced diet.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
all-purpose flour
1 cup (measured without packing)
baking soda
1/4 teaspoon (none)
table salt
1/8 teaspoon (none)
butter
1/4 cup (softened)
dark brown sugar
1/2 cup (packed)
granulated sugar
1/2 cup (none)
unsweetened baking cocoa
1/3 cup (none)
large egg whites
2 (none)
miniature chocolate chips
1/3 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or coat them with cooking spray.
2
In a mixing bowl, combine the flour, baking soda, and salt. Whisk them together until well blended. Set aside.
3
In a separate large bowl, beat the softened butter and dark brown sugar together using a hand mixer at medium speed until the mixture is light and fluffy. Gradually add the granulated sugar, continuing to beat well until thoroughly combined.
4
Add the unsweetened cocoa powder and egg whites to the butter-sugar mixture. Mix well until fully incorporated and smooth.
5
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the miniature chocolate chips with a spatula or spoon.
6
Using a rounded teaspoon, drop cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7
Bake in the preheated oven for 10 minutes. The cookies will still be soft but will firm up as they cool.
8
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 2 minutes before transferring them to wire racks to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Lower Fat Double Chocolate Cookies?
They are fudgy, chocolate-rich cookies adapted from a Weight Watchers recipe designed to satisfy sweet cravings with lower fat content.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 350°F (175°C).
How long do these cookies need to bake?
The cookies should be baked for 10 minutes.
Are these cookies suitable for a Weight Watchers diet?
Yes, this recipe is adapted from a Weight Watchers recipe and is intended as a lower-fat dessert option.
What ingredients make these cookies 'Double Chocolate'?
The double chocolate flavor comes from the combination of unsweetened baking cocoa and miniature chocolate chips.
How much flour is required for this cookie recipe?
The recipe calls for 1 cup of all-purpose flour, measured without packing.
Should I use whole eggs or just egg whites?
This recipe specifically requires 2 large egg whites to keep the fat content lower.
What kind of sugar is used in these cookies?
The recipe uses a combination of 1/2 cup packed dark brown sugar and 1/2 cup granulated sugar.
How should I prepare my baking sheets?
You can either line your baking sheets with parchment paper or coat them with cooking spray.
What is the best way to measure the cookie dough onto the sheet?
Use a rounded teaspoon to drop the cookie dough onto the prepared baking sheets.
How far apart should the cookie dough be placed?
Space the dough drops about 2 inches apart to allow the cookies room to spread during baking.
Do I need to soften the butter before mixing?
Yes, the recipe requires 1/4 cup of butter to be softened for proper creaming.
What dry ingredients are mixed together first?
The all-purpose flour, baking soda, and table salt should be whisked together in a separate bowl before being added to the wet ingredients.
When do I add the miniature chocolate chips?
The chocolate chips should be gently folded into the dough with a spatula or spoon after the flour mixture has been combined with the wet ingredients.
How should the cookies look when I take them out of the oven?
The cookies will still be soft when removed from the oven but will firm up as they cool.
How long should the cookies cool on the baking sheet?
Let the cookies cool on the baking sheets for about 2 minutes before transferring them to wire racks.
Can I use regular chocolate chips instead of miniature ones?
While you can, miniature chips are recommended to ensure chocolate is distributed throughout these small cookie bites.
What is the texture of these cookies?
These cookies have a fudgy and rich texture.
How many ingredients are needed for this recipe?
There are 9 ingredients: flour, baking soda, salt, butter, dark brown sugar, granulated sugar, cocoa, egg whites, and mini chocolate chips.
Is a hand mixer necessary for this recipe?
A hand mixer is recommended to beat the butter and sugars together until the mixture is light and fluffy.
Why use dark brown sugar instead of light brown sugar?
Dark brown sugar provides a deeper flavor and contributes to the fudgy texture of the cookies.
Does this recipe use baking powder or baking soda?
This recipe uses 1/4 teaspoon of baking soda.
How much cocoa powder is in the recipe?
The recipe calls for 1/3 cup of unsweetened baking cocoa.
Are these cookies considered a healthy snack?
They are a healthier alternative to traditional cookies, designed to fit into a balanced diet by reducing fat content.
What happens if I overmix the dough?
You should mix until just combined; overmixing can make the cookies less tender.
Is there any salt in this recipe?
Yes, 1/8 teaspoon of table salt is used to balance the sweetness.
Can I use margarine instead of butter?
The recipe specifies 1/4 cup of softened butter for the best flavor and texture results.
How do you finish the cooling process?
Transfer the cookies to wire racks to cool completely after their initial resting period on the baking sheet.
What size cookies does this recipe make?
These are small cookie bites, as they are dropped by the rounded teaspoonful.
Can I substitute the egg whites?
To maintain the 'lower fat' profile of the recipe, it is recommended to stick with the 2 large egg whites as specified.