Triple Chocolate Drops Recipe
Ingredients
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Unsweetened cocoa powder | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Unsweetened chocolate | 1 Ounce | |
| Canola oil | 3 Tablespoon | |
| Egg whites | 4 | |
| Egg | 1 | |
| Sugar | 1 Cup (16 tbs) | |
| 1/2 cup packed light brown sugar | ||
| 1/4 cup prune puree | ||
| Light corn syrup | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| 1/4 cup miniature semisweet chocolate chips | ||
Directions
In a medium bowl, mix together the flour, cocoa, baking powder, baking soda, and salt.
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).
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).
Chef
