Mini chocolate chip cookies
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
These soft, chewy treats use cream cheese in place of butter, brown sugar for depth of flavour, and wholemeal flour for a bit of fibre. Want to bake just a few at once? Freeze rounds of raw dough on a sheet pan lined with wax paper, then transfer to a freezer bag. When you’re ready, bake the frozen dough as directed, increasing the cook time by 1 to 2 minutes.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Low Fat Soft Cheese
120 g
Light Brown Sugar
75 g
Caster Sugar
75 g
Egg, whole, raw
1 large, raw
Vanilla Extract
1 teaspoon(s), level
Plain White Flour
60 g
Wholemeal Flour
60 g
Bicarbonate of Soda
½ teaspoon(s), level
Skimmed Milk
2 tablespoon(s)
Milk chocolate chips
80 g
Instructions
1
Preheat the oven to 180°C. Coat 2 baking sheets with cooking spray or line with baking paper.
2
Using an electric mixer on medium-high speed, in a large bowl, beat the cream cheese, brown sugar, and caster sugar until smooth. Add the egg and vanilla and blend to combine.
3
In a medium bowl, whisk the all-purpose flour, wholemeal flour and bicarbonate of soda.
4
Add half the flour mixture to the cream cheese mixture and beat until well incorporated. Add the milk and the remaining flour mixture and beat until fully blended. Fold in the chips.
5
Drop the dough by heaping teaspoonfuls onto the prepared baking sheets, spacing the dough 1 inch apart, and press the dough down with dampened fingers to form 1-inch cookies. Bake the cookies until slightly golden on top, 10 to 12 minutes. Let the cookies cool on the pans for 1 to 2 minutes. Transfer the cookies to a wire rack and let cool completely.
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