Prep 15 mins
Cook 40 mins
These 2 point WW yummies are a family favorite.
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 4 large egg whites (room temperature)
- 1⁄2 cup granulated sugar
- 1⁄3 cup light corn syrup
- 3⁄4 cup brown sugar, firmly packed
- 2 tablespoons light butter, softened
- 1 teaspoon vanilla extract
- 1 1⁄4 cups semi-sweet chocolate chips
- cooking spray
- Preheat oven to 375.
- Combine first 3 ingredients in a small bowl; stir well and set aside.
- Beat egg whites using clean, dry beaters at high speed until foamy.
- Gradually add granulated sugar, 1 tbls at a time, beating until soft peaks form.
- Add corn syrup; beat until stiff peaks form. Set aside.
- Combine brown sugar, butter and vanilla extract in a medium bowl; beat at medium speed 5 minutes or until well-blended.
- Fold brown sugar mixture into egg white mixture.
- Gently stir in choclotae chips.
- Drop by level tbls 1 inch apart onto baking sheets coated with cooking spray. Bake at 375 for 10 minutes or until golden.
- Remove from oven and let stand 5 minutes.
- Remove cookies from pans and let cool on wire racks.
- Store loosely covered.
I liked these cookies! They are good and definitely chewy!! I only cooked mine for 8 minutes. You have to be cautious not to overcook... as the next day, they are rock hard. But great cookie for only 2 points!!! :)
These are really good and chewy! The only problem I had was deciding when to add the flour mixture since that step is missing, but I just added it to the brown sugar mixture before I folded in the egg mixture. Also, the bottoms cooked a little too fast and the first batch was done by 8 minutes. I reduced heat to 360 and baked them for 9 minutes. Perfect. Very chewy and good! They really spread out more than I thought they would, so I can see how it can make 48 cookies. Thanks!