Welcome Employees

A password is required to submit a request for an internal transfer. In order to obtain the password you can check any of the following resources: Login to the employee portal, check the current issue of "Regional High Points" newsletter, contact HR, or read this week's "Daily Announcements".

 

Close

Chocolate Chile Cookies

     
 
Ratings (234)
PointsPlus® Value: 2
Servings: 38
Preparation Time: 15 min
Cooking Time: 20 min 
These are a Texas favorite: a heat spike in an
otherwise intensely chocolate cookie.



 Ingredients
2 spray(s) cooking spray 
2 oz unsweetened baking chocolate square(s), chopped 
1 cup(s) all-purpose flour 
1 tsp baking soda 
1/2 tsp table salt
1/4 tsp cayenne pepper, or more to taste 
1/2 cup(s) sliced almonds 
1 cup(s) packed brown sugar, dark-variety 
1/3 cup(s) sugar, granulated 
2 large egg(s), at room temperature 
1 tsp vanilla extract 

   
Instructions

Position racks in the top and bottom thirds of the oven; preheat the oven to 350°F. Coat two large cookie sheets with cooking spray.

Place the chocolate in a small bowl and microwave on high for 15 seconds. Stir well, then continue microwaving in 15-second increments, stirring after each, until half the chocolate has melted. Remove the bowl from the microwave and continue stirring until the chocolate has fully melted. Set aside to cool for 5 minutes while you begin making the cookie dough.

Whisk together the flour, baking soda, salt, and cayenne in a medium bowl; set aside.

Place the almonds in a skillet set over medium-low heat; cook, stirring often, until lightly browned and aromatic, about 4 minutes. Set aside.

Beat both sugars and the eggs in a large bowl with an electric mixer at medium speed until thick and pale brown, about 5 minutes. Beat in the melted chocolate and vanilla until smooth.

Remove the beaters and stir in the flour mixture with a wooden spoon, just until all the flour has been moistened. Stir in the toasted almonds.

Drop by rounded teaspoonfuls onto prepared cookie sheets, spacing the mounds about 2 inches apart.

Bake in the top and bottom thirds of the oven for 5 minutes. Reverse the cookie sheets top to bottom and back to front, and continue baking until firm and slightly puffed, about 10 minutes. Cool on the cookie sheets for 5 minutes before transferring to a wire rack. If you need to cook these in several batches, allow the cookie sheets to cool for 5 minutes before spraying them with more cooking spray and making more cookies. Yields 1 cookie per serving.

© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and PointsPlus® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.