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Triple Chocolate Drops Recipe
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Unsweetened chocolate||1 Ounce|
|Canola oil||3 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Prune puree||1⁄4 Cup (4 tbs)|
|Light corn syrup||2 Tablespoon|
|Miniature semisweet chocolate chips||1⁄4 Cup (4 tbs)|
Calories 864 Calories from Fat 215
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 7.7 g38.5%
Trans Fat 0 g
Cholesterol 52.9 mg
Sodium 473.8 mg19.7%
Total Carbohydrates 164 g54.6%
Dietary Fiber 13.1 g52.5%
Sugars 93.5 g
Protein 18 g35%
Vitamin A 7.4% Vitamin C 1.1%
Calcium 16.1% Iron 50.4%
*Based on a 2000 Calorie diet
Place the chocolate and oil in a small microwave-safe bowl.
Microwave on high power for 1 minute, or until softened.
Stir until the chocolate is melted and smooth.
In a large bowl, combine the egg whites, egg, sugar, and brown sugar.
Using an electric mixer, beat on high speed for 3 to 5 minutes, or until smooth and pale yellow.
Reduce the speed to low and add the melted chocolate mixture, prune puree, corn syrup, and vanilla.
Beat for 1 minute, or until incorporated.
Gradually add the flour mixture and stir until blended.
Fold in the chocolate chips.
Cover and refrigerate for 1 hour or up to 24 hours.
Preheat the oven to 350°F.
Coat 2 baking sheets with no-stick spray.
Let the dough soften at room temperature for 5 to 10 minutes.
Drop tablespoons of the dough onto the baking sheets, spacing them about 2" apart.
Bake the sheets on separate racks for 11 to 13 minutes, or until the centers just begin to set; switch the sheets halfway through baking to ensure even cooking.
Remove from the oven and let stand for 1 minute.
Transfer the cookies to a wire rack and let cool completely.
Lightly dust the cookies with the confectioners' sugar (if using).