Ww Chocolate Fudge Cookie Bites
Indulge your sweet tooth guilt-free with these WW Chocolate Fudge Cookie Bites, a decadent yet diet-friendly treat perfect for chocolate lovers. Made with wholesome ingredients like nonfat or low-fat Greek yogurt and infused with rich cocoa powder and melted semisweet chocolate, these bite-sized cookies deliver intense chocolaty flavor while keeping the calories in check. Each cookie is studded with mini chocolate chips for added texture and sweetness, while their soft, fudgy centers and crackled tops make them irresistible. Ready in just 25 minutes with simple pantry staples, these cookies are ideal for satisfying cravings or serving at casual gatherings. A must-try for anyone looking for a lighter dessert that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 tablespoons Unsalted butter
- 0.25 cup Semisweet chocolate chips
- 0.5 cup Granulated sugar
- 0.25 cup Packed light brown sugar
- 0.25 cup Plain Greek yogurt (nonfat or low-fat)
- 1 teaspoon Vanilla extract
- 0.25 cup Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a microwave-safe bowl, add the unsalted butter and semisweet chocolate chips. Microwave in 15-second intervals, stirring between each until completely melted and smooth. Let it cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, Greek yogurt, and vanilla extract. Whisk until smooth and creamy.
Slowly pour the melted chocolate mixture into the sugar-yogurt mixture, stirring until fully incorporated.
Gradually add the dry flour-cocoa mixture into the wet ingredients. Mix just until combined; avoid overmixing.
Fold in the mini chocolate chips to distribute them evenly throughout the dough.
Using a small cookie scoop or a tablespoon, portion out the dough onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 8–10 minutes, or until the edges are set and the tops look slightly crackled. Do not overbake for fudgy centers.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 309.6 g | 113% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 196.8 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1378 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
