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. 
If Carlos claims this is the best thing you have ever made … I might have to make them tonight!
beantownbaker — February 10th, 2014 @ 9:57 am
Let me know if you do. I was seriously SHOCKED when he said that.
OH. MY. LORD.
Yeah, I can see why these are the best ever!!!! Love Samoas!
I grew up calling them Samoas and didn’t like them when I was selling them, but have since grown to love them. Great twist on a traditional rice krispie treat!
beantownbaker — February 11th, 2014 @ 12:14 pm
I can’t tell if the naming thing is regional or not. I know people who grew up in Indiana like me who call them Samoas. They’ll always be Caramel Delites to me.
they look sooooo good!
Sharing these in my friday link roundup!
Everyone needs to see these!
beantownbaker — February 13th, 2014 @ 8:49 pm
Thanks for sharing them!!
oh jeez. caramel de lites here, too 🙂 these sound killer!
beantownbaker — February 23rd, 2014 @ 12:47 pm
You’re the first person I’ve met who calls them Caramel de Lites too!
I’ve been wondering why they aren’t always called Samoas!
Are the pecans there for the Samoa flavor or just an extra addition?
beantownbaker — March 18th, 2014 @ 8:03 am
They add some texture but you could leave them out if you wanted.
Awesome recipe! Let me provide a little insight to the naming of the cookies (Caramel deLights vs Samoas my wife is a girl scout troop leader). The girl scouts rely on a few bakeries to produce their cookies. Caramel deLights are made by one bakery, while Samoas are made by another.
Just made these – very tasty, but I had a lot of trouble with the caramel layer. It hardened so much, I couldn’t cut the squares. I had to heat them up a bit to cut through the caramel, and then they got rather sticky and did not cut cleanly. Followed directions exactly, not sure what went wrong…
On Sunday nights, my hubby leads a college-age Bible study group and I use the kids/young adults as my guinea pigs for trying new recipes. I made these yesterday and they LOVED them. Thank you for the recipe!
beantownbaker — September 2nd, 2014 @ 6:59 pm
So glad these were a hit for you! This has become my most frequently made and requested recipe that I’ve made.
Explained well.