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Photo of Chocolate chip cookies by WW

Chocolate chip cookies

4
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
24
Difficulty
Easy
These soft, chewy treats use cream cheese in place of butter, brown sugar for depth of flavour, and whole-grain flour for a bit of fiber. Want to bake just a few at once? Freeze rounds of raw dough on a sheet pan lined with wax paper, then transfer to a freezer bag. When you’re ready, bake the frozen dough as directed, increasing the cook time by 1 to 2 minutes.

Ingredients

Cooking spray

4 spray(s)

Light cream cheese

⅔ cup(s), at room temperature

Unpacked brown sugar

⅓ tbsp(s)

Sugar

⅓ cup(s)

Egg

1 large

Vanilla extract

1 tsp(s)

All-purpose flour

½ cup(s), unbleached

Whole-grain wheat flour

½ cup(s)

Baking soda

½ tsp(s)

Table salt

¼ tsp(s)

Fat-free skim milk

2 tbsp(s)

Mini chocolate chips

6 oz

Instructions

  1. Preheat the oven to 375°F. Coat 2 baking sheets with cooking spray or line with parchment paper.
  2. Using an electric mixer on medium-high speed, in a large bowl, beat the cream cheese, brown sugar, and granulated sugar until smooth. Add the egg and vanilla and blend to combine.
  3. In a medium bowl, whisk the all-purpose flour, whole-wheat flour, baking soda, and salt.
  4. Add half the flour mixture to the cream cheese mixture and beat until well incorporated. Add the milk and the remaining flour mixture and beat until fully blended. Fold in the chips.
  5. Drop the dough by heaping teaspoonfuls onto the prepared baking sheets, spacing the dough 1 inch apart, and press the dough down with dampened fingers to form 1-inch cookies. Bake the cookies until slightly golden on top, 10 to 12 minutes. Let the cookies cool on the pans for 1 to 2 minutes. Transfer the cookies to a wire rack and let cool completely.
  6. Yields 1 cookie per serving.

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