I did it! I finally convinced two of my closest friends to watch Star Trek! Admittedly, it didn’t take much effort. . . . just a bit of perseverance.
To mark this superb occasion, I made a. . . . dessert! Surprised? No? Neither were they. I knew that Natalie would be making an amazing dinner that would fill us up, so I decided to go with something a bit lighter for the after-supper culinary entertainment. These cookies aren’t necessarily light, but they have one very significant advantage – built-in portion control! As it turns out, they’re pretty addictive, so plan to hide them from yourself.
They reminded me very much of brownies actually. Not over-baking these will be key; they’re incredibly moist, but will get hard pretty quickly. Not crispy hard – chunk of masonry hard.
I don’t know if you can tell from the photo below, but the dough is ridiculously thick – and stiff. It takes some elbow grease to work the minichips throughout!
One thing I noticed is how much more delicious these cookies were after having spent a few hours in the refrigerator. They’re delightful while still warm, but the flavor is softer when cold. They’re very quick to make as well – a definite bonus!
Source: Weight Watchers Five Ingredient 15 Minute Cookbook (2007)
Recipe for Dark Chocolate Cookies:
- 1 (18.25 oz.) package devil’s food cake mix
- 1/4 C strong brewed coffee (at room temperature) ~ If you don’t like coffee, don’t let this turn you off the recipe. We couldn’t even taste it in the finished product.
- 3 Tbsp. butter, melted
- 1 Tbsp. water
- 1 large egg, lightly beaten
- 1/2 C milk chocolate minichips
- cooking spray
- milk
- Pre-heat oven to 350 deg. F.
- Combine the first 5 ingredients in a large bowl. Beat with a mixer at medium speed 2 minutes, stopping to scrape down sides. Stir in chocolate minichips.
- Drop by level tablespoons 2″ apart on baking sheets coated with cooking spray. Bake at 350 deg. F for 11 minutes, or until just set. Let stand on pans 2 minutes. Remove cookies to wire racks to cool completely.
- Once at room temperature, transfer to refrigerator for an hour or so. Serve with milk!
Yield: 38 cookies (serving size: 1 cookie) ~ I must have used a bit more per cookie than the WW team did, because I only got 30 cookies total.
POINTS value: 2
* My additions to the recipe are in italics.



















