Double Chocolate Chews – 2 WW Pts
So since I love to bake and I just rejoined WW, I’ve had to find “healthier” baked goods that are WW Friendly. These little guys are awesome. My only problem is that at 1 or 2 points, if I eat 20 of them, that’s still 20 points… I should have made 1/2 a batch because hubby doesn’t like chocolate, so he won’t be helping me eat them!
I put the recipe into the WW recipe builder and it calculated 2 pts for 1 cookie or 3.5 pts for 2 cookies. The original recipe says they’re 1 point, so just double check yourself. My batch only made 33 instead of 4 dozen. If I had gotten 4 dozen, they would have been 1 point…
Double Chocolate Chews – 2 WW Pts (makes 33)
(I stole this recipe from here, original recipe from Cooking Light)
1 3/4 cups all-purpose flour – I use King Arthurs White Whole Wheat Flour
2/3 cup sifted powdered sugar
1/3 cup unsweetened cocoa
2 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup semisweet chocolate mini-morsels, divided – I used full size ones
3 tablespoons vegetable oil – I used unsweetened applesauce
1 cup firmly packed brown sugar – I used 1/2 cup Splenda Brown Sugar Mix
2 1/2 tablespoons light-colored corn syrup
1 tablespoon water
2 1/2 teaspoons vanilla extract
3 egg whites
Vegetable cooking spray
Preheat oven to 350°.
Combine first 5 ingredients in a bowl; stir well, and set aside.
Combine 3/4 cup chocolate morsels and oil in a small saucepan; cook over low heat until chocolate melts, stirring constantly. Pour the melted chocolate mixture into a large bowl, and let cool 5 minutes. Add brown sugar, corn syrup, water, vanilla extract, and egg whites to chocolate mixture; stir well. Stir in flour mixture and remaining chocolate morsels.
Drop dough by level tablespoons (I used a cookie scoop) 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 8 minutes. Let cool 2 minutes or until firm. Remove cookies from pans; let cool on wire racks.
Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 cookie: 81.2 Calories, 1.6g Fat, 0.0 mg Cholesterol, 47.5 mg Sodium, 0.6 mg Potassium, 14.4 g Carbs, 0.8 g Dietary Fiber, 9.6 g Sugar, 1.3 g Protein
WW POINTS = 2
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
those look good too. Are homemade butterfingers next? I have a recipe I’m going to try out soon.
Butterfingers would be tasty, but I’ve got something else coming on Friday…
OH YUM! I really want to try these but I’m horrible at dipping things too.
This is exactly what my son’s been asking me to do. You’re making it hard to say no – they look perfect!
Why do you tempt me so? Milky Ways are my favorites. This is so worth trying 🙂
Yum these look delicious! I love Milky ways
Well they look pretty perfect to me! And super delicious too.
I’m so intrigued by the cool whip/chocolate mixture for the filling! These look so yummy and addicting!
These look so cute and much easier than the milky ways and snickers I made a few months ago. I made mine in muffin wrappers so I didn’t dip them, just layered the chocolate, nougat, caramel, and chocolate! They came out pretty tasty but was a lot of work!
I just tried these and they didn’t come out as I’d hoped. The chocolate and whipped cream mix was too sticky and wouldn’t harden. Did I do something wrong? Also what if you can’t find kraft caramel?
Rachael – Sorry to hear they didn’t turn out for you. The center part was a bit sticky while dipping and wasn’t super hard… Any caramel would work for this recipe, I just use the Kraft kind that comes individually wrapped.
I would put melted chocolate in the pan first, freeze, then the chocolate mixture, then the caramel. Then you can spoon melted chocolate on top. Would this work? (It solves the dipping problem too!)
beantownbaker — November 3rd, 2013 @ 12:36 pm
That could definitely work… The caramel might ooze out when you gut them though… Let me know how it goes if you try it.
I hope you are not using Cool Whip which is all trans-fat and high fructose corn syrup. I’m looking for a healthier alternative to the store bought Milky Way. Perhaps a recipe for homemade whip ?
These were a DISASTER. I wasted my morning and a lot of ingredients. The chocolate mixture was so sticky when cutting into squares. The directions did not state whether to add water to the caramels when melting so I didn’t…the caramels ended up thick and so sticky, I had trouble putting it on the chocolate layer. Dumped the whole mess out since I didn’t want to waste a bag of milk chocolate chips to coat them. I have been baking my entire life (60 +) and never had a recipe go like that.
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