Chunky Chocolate Chip Cookies
Serves 27, 2 cookies per serving Rich and soft, these cookies will satisfy your chocolate craving-three ways! | |
| Ingredients | |
| Vegetable oil spray (optional) 1 cup unsweetened baby food prunes with applesauce or 1 cup pureed dried prunes ¾ cup sugar ¾ cup firmly packed light brown sugar Whites of 3 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour ¼ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon salt 1 cup reduced-fat semisweet chocolate chips 4 ounces bittersweet chocolate, cut into pea-size pieces | |
| Instructions | |
Preheat oven to 375 degrees F. Line two baking sheets with cooking parchment, or spray baking sheets with vegetable oil spray. Set aside. In a large mixing bowl, stir or beat prunes and sugars together until soft and creamy. Using a rubber scraper, fold in egg whites and vanilla. In a medium bowl, stir together flour, cocoa powder, baking soda, and salt. Stir into prune mixture, blending well. Stir in chocolate chips and chunks. Drop by heaping teaspoonfuls onto baking sheets. Moisten palm of your hand with water; slightly flatten each cookie to about 2 inches in diameter. Bake for 10 minutes, or until firm. Transfer cookies, still on cooking parchment, to cooling racks. To prevent sticking, remove cookies from cooking parchment as soon as they cool. This recipe is reprinted with permission from The New American Heart Association Cookbook Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere. |
