Photo of Chocolate Chip Cookies by WW

Chocolate Chip Cookies

PersonalPoints™ per serving
Total Time
27 min
15 min
12 min
Here’s your new go-to chocolate chip cookie recipe. In our version of these homemade goodies, we used cream cheese to give them a soft, chewy texture and whole-grain flour and brown sugar to add a flavor-boost. Store the baked treats at room temperature in an air-tight container for up to a week. 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.


Cooking spray

4 spray(s)

Low fat cream cheese

cup(s), at room temperature

Unpacked brown sugar





1 large egg(s)

Vanilla extract

1 tsp

Whole-grain wheat flour

½ cup(s)

All-purpose flour

½ cup(s), unbleached

Table salt

¼ tsp

Baking soda

½ tsp

Fat free skim milk

2 Tbsp

Mini chocolate chips

6 oz


  1. Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
  2. 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.
  3. Combine both flours, salt and baking soda in a medium bowl.
  4. 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.
  5. 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.