Bitter-Chipped White Chocolate Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 oz (2/3 cup) white chocolate, chopped5 oz silken tofu1 tbsp vanilla 1/2 tbsp corn syrup2 oz (1/4 cup) shortening5.5 oz (13 tbsp) superfine sugar4.6 oz (1 1/3 cups) flour1/4 tsp baking powder1/4 tsp salt2 oz unsweetened chocolate (yup, no sugar or milk at all), chopped into small pieces and frozen1 oz mini semisweet chocolate chips
In the microwave or a double boiler, melt white chocolate until smooth. Set aside.
In a food processor, puree tofu, vanilla and corn syrup until smooth. Set aside.
In a large bowl cream shortening and sugar until fluffy.
Add tofu mixture, followed by white chocolate, beating well.
Stir in flour, baking powder and salt until well blended.
Fold in unsweetened chocolate and chocolate chips.
Wrap dough in cling film and refrigerate at least 4 hours.
Preheat oven to 325 °F.
Drop rounded teaspoons of dough onto a parchment-lined cookie sheet (greasing doesn’t work well with these!), leaving at least 2” between them – they spread!.
Bake for 15-16 minutes. Cool completely on sheets.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
In a food processor, puree tofu, vanilla and corn syrup until smooth. Set aside.
In a large bowl cream shortening and sugar until fluffy.
Add tofu mixture, followed by white chocolate, beating well.
Stir in flour, baking powder and salt until well blended.
Fold in unsweetened chocolate and chocolate chips.
Wrap dough in cling film and refrigerate at least 4 hours.
Preheat oven to 325 °F.
Drop rounded teaspoons of dough onto a parchment-lined cookie sheet (greasing doesn’t work well with these!), leaving at least 2” between them – they spread!.
Bake for 15-16 minutes. Cool completely on sheets.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 144.3
- Total Fat: 6.6 g
- Cholesterol: 2.2 mg
- Sodium: 9.5 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 0.8 g
- Protein: 2.3 g
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