CHOCOLATE CHIP BLONDIES
Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. -Rhonda Knight, Hecker, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
WEIGHT WATCHERS CHOCOLATE CHIP BLONDIES 3 POINTS
Make and share this Weight Watchers Chocolate Chip Blondies 3 Points recipe from Food.com.
Provided by myslys
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F In a small bowl, combine flour, baking powder and salt.
- In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips.
- Spread into a foil-lined 9- x 13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares.
Nutrition Facts : Calories 136.7, Fat 3.7, SaturatedFat 2.2, Cholesterol 3.8, Sodium 104.3, Carbohydrate 25, Fiber 0.6, Sugar 16.4, Protein 1.7
CHOCOLATE-CHIP BLONDIES
Bar cookies are the perfect no-fuss dessert for a large crowd and these blondies are no exception. They couldn't be any easier to make and transport. Plus, they're so chewy, moist and rich they're sure to be hit. We used chocolate chips, but you can mix up the flavor combination and use either white chocolate, peanut butter or butterscotch chips instead. For a pretty presentation, layer them between sheets of parchment paper inside a decorative tin. If you have leftovers, you can store them unrefrigerated in an airtight container up to three days, or you can freeze them to enjoy a few months later.
Categories Dessert
Time 40m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. In a small bowl, combine flour, baking powder and salt.
- In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips.
- Spread into a foil-lined 9- x 13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares.
Nutrition Facts : Calories 79 kcal
WEIGHT WATCHERS CHOCOLATE CHIP BLONDIES
Blondies are the perfect combination of chewy and dense, with a delicious buttery flavor that is a perfect canvas for chocolate chips.
Provided by Nesting Lane
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine salt, flour, and baking powder in a medium mixing bowl.
- In large bowl, beat butter and brown sugar until fluffy. Stir in vanilla and egg whites. Mix in dry ingredients mixture gradually, alternating with water. Fold in chocolate chips.
- Spread in foil-lined 13 x 9 inch baking pan. Bake about 20 - 25 minutes until golden. Cool on wire rack. Cut into two-inch squares (24)
Nutrition Facts : Calories 136.7 kcal, ServingSize 39 g, Carbohydrate 25 g, Protein 1.7 g, Fat 3.7 g, SaturatedFat 2.2 g, Cholesterol 3.8 mg, Sodium 104.3 mg, Fiber 0.6 g, Sugar 16.4 g
WEIGHT WATCHERS CHOCOLATE CHIP COOKIES
Whole-grain flour adds both a health and flavor-boost to these fantastic homemade favorites. Want to bake just a few cookies at a time? Roll the raw cookie dough into a log using wax paper and freeze it. To bake, just slice off a few cookies at a time and set them on a prepared cookie sheet. Increase the baking time by 1 to 2 minutes. 1 cookie = 2 POINTS
Provided by xpnsve
Categories Drop Cookies
Time 27m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Coat 2 cookie sheets with cooking spray or cover with parchment paper.
- Beat cream cheese and both sugars in a large bowl with an electric mixer until sugar is fully incorporated (should not have granules); add egg and vanilla and blend again.
- Combine both flours, salt and baking soda in a medium bowl.
- Add half the flour mixture to the cream cheese mixture; beat until well incorporated. Add milk and remaining flour mixture; beat until fully blended and then fold in chips.
- Drop heaping teaspoons of dough onto prepared cookie sheet and press dough down with dampened fingers to form 1-inch cookies. Make sure to leave at least an inch between each cookie. Bake cookies until slightly golden on top, about 10 to 12 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 to 2 minutes; remove to a wire rack and cool completely. Yields 1 cookie per serving.
Nutrition Facts : Calories 94.6, Fat 3.9, SaturatedFat 2.3, Cholesterol 13.6, Sodium 81.4, Carbohydrate 14.3, Fiber 0.8, Sugar 9.6, Protein 1.9
WEIGHT WATCHERS CHOCOLATE CHIP MERINGUE COOKIES - WW POINTS = 2
From the Weight Watchers Website...came via email today. These cookies are the perfect combination of vanilla and chocolate. If you prefer chewy meringues, make them the day before you plan to eat them.
Provided by senseicheryl
Categories Dessert
Time 2h10m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200ºF.
- Coat a large baking sheet with cooking spray and coat with a light dusting of flour; shake off excess flour and set aside.
- In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla.
- Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
- Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to wire racks to cool completely. Yields 2 cookies per serving.
- NOTE: You can make these cookies mini if you prefer. Just use heaping teaspoons of batter; not tablespoons.
DECADENT WEIGHT WATCHERS CHOCOLATE CHIP CHEESECAKE
Make and share this Decadent Weight Watchers Chocolate Chip Cheesecake recipe from Food.com.
Provided by GingerlyJ
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325ºF.
- Lightly coat a 9-inch springform pan with cooking spray. Crush cookies; sprinkle evenly over bottom of pan.
- Using an electric mixer, in a large bowl, beat together cream cheeses on lowest speed until well-blended.
- In a small bowl, combine sugar and flour; add to cream cheese mixture and beat until smooth.
- In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites; beat until well-blended. Stir in 1/2 cup chocolate chips.
- Pour batter into prepared pan and sprinkle with remaining chocolate chips. Bake until cheesecake puffs and center is almost set, about 60 minutes.
- Transfer to a wire rack and cool completely. Run a knife around sides of pan to loosen; release pan sides. Cover and chill overnight. Cut into 12 slices and serve. Yields 1 slice per serving.
Nutrition Facts : Calories 321, Fat 13.2, SaturatedFat 6.2, Cholesterol 14.9, Sodium 274.5, Carbohydrate 46.2, Fiber 1.5, Sugar 35.2, Protein 7
WEIGHT WATCHERS CHOCOLATE CHIP COOKIES
I found this recipe in the May/June 2008 Weight Watchers Magazine and wanted to try it. 3 cookies = 3 points. They always do a recipe makeover and those are usually the best!
Provided by senseicheryl
Categories Drop Cookies
Time 22m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Spray 2 large baking sheets with nonstick spray.
- Combine the flour, baking powder, baking soda and salt in a bowl and set aside.
- Beat the brown sugar, butter and vanilla in a large bowl until blended.
- Beat in the sour cream and egg.
- Add the flour mixture and beat until blended, about 1 minute.
- Stir in the oats and chocolate chips.
- Spoon the dough onto the baking sheets about 1 inch apart making a total of 36 cookies.
- Dip the bottom of a glass in flour and press the floured glass against each mound to make a 2 1/2 inch round cookie.
- Bake until light browned, about 12 minutes.
- Transfer to racks to cool.
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