Double Chocolate Chews – 2 WW Pts

Tuesday, September 18, 2007

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

Cookies, Dessert

1 comment »

14 Responses to “Raspberry Chipotle Jam”

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1

Samantha — January 22, 2014 at 6:56 pm
Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.
- beantownbaker — January 22nd, 2014 @ 9:37 pm
  
  Chipotle is a flavor I’m learning to love as I use it more and more!
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Ashley @ My Midwest Table — January 23, 2014 at 10:32 am
Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!
- beantownbaker — January 23rd, 2014 @ 2:15 pm
  
  Is it So Long Saloon by chance?…
  
  If so, check back on Tuesday…
- beantownbaker — January 23rd, 2014 @ 2:17 pm
  
  BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…
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Ashley @ My Midwest Table — January 23, 2014 at 3:48 pm

Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!

Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.
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Shannon — January 26, 2014 at 4:01 pm

this is definitely one i’ll need to make, great flavor combo 🙂
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Nutmeg Nanny — February 4, 2014 at 3:38 pm

Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!
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Jac — September 10, 2014 at 10:57 am
I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.

*I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀
- beantownbaker — September 12th, 2014 @ 10:40 pm
  
  Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.
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MezzoBetsy — September 19, 2014 at 1:25 pm

Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.
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Joy — January 9, 2015 at 7:41 pm

how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?
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Lucinds — July 7, 2017 at 7:41 pm

Are there any water bath instructions?
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AGEN SGP RESMI — November 30, 2017 at 3:45 pm

Thats look so delicious.. nice sharing
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