Weightwatchers Double Chocolate Chip Cookies – a delicious recipe with whole wheat flour, baking soda, salt, butter, canola oil, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F (180C).
2
In a large bowl, sift together flour, baking soda and salt.
3
In another large bowl with an electric mixer, add the butter, oil and brown sugar, and beat at medium speed until light and fluffy.
4
Beat in cocoa and egg until well mixed.
5
Stir in flour mixture with a wooden spoon until well combined.
6
Stir in chocolate chips and walnuts if desired.
7
Drop by rounded teaspoonfuls onto baking sheets coated with cooking spray or lined with baking mat.
8
Bake cookies in preheated oven for about 10 minutes.
9
Cool on baking pans for 5 minutes until they become firm.
10
Transfer cookies onto wire racks to cool completely.
11
Store in an air-tight container up to 1 week or frozen in a zip-lock bag for 1 month.
639
kcal
Calories
33
g
Fat
81
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup whole wheat flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2 tablespoons butter, unsalted, and more.
Yes, Weightwatchers Double Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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