mini chocolate chip cookies

These cookies are just 1 w-w point each!


  • Salted butter
  • 2 Tbsp softened 12 personal points
  • Sugar-free chocolate chips
  • 1 ⁄2cup s 28 personal points
  • Canola oil
  • 2 tsp 3 personal points
  • Packed brown sugar
  • 1 ⁄2cup s, dark-variety 32 personal points
  • Vanilla extract
  • 1 tsp 0 personal points
  • Table salt
  • 1 ⁄8tsp 0 personal points
  • Egg white s
  • 1 large 0 personal points
  • All-purpose flour
  • 3 ⁄4cup s 10 personal points
  • Baking soda
  • 1 ⁄4tsp 0 personal points


  1. Preheat oven to 375°F.
  2. In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
  3. In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
  4. Drop 58 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yields 1 cookie per serving.

Recipe Notes

These cookies pack a big chocolate punch. The recipe uses dark brown sugar which contains more molasses than light brown sugar. It adds a rich, complex flavor to these cookies and helps make them moister and chewier. But if you only have light brown sugar in your pantry, that will works too!

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