Bitter-Chipped White Chocolate Cookies
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Bitter-Chipped White Chocolate Cookies calories by ingredient
Introduction
This is not your typical chocolate chip / chunk cookie - 4 oz of white chocolate gets melted into the eggless batter, then UNSWEETENED chocolate chunks get folded in along with just a tiny pinch of mini bittersweet chips too! Definitely a grown-up cookie! This is not your typical chocolate chip / chunk cookie - 4 oz of white chocolate gets melted into the eggless batter, then UNSWEETENED chocolate chunks get folded in along with just a tiny pinch of mini bittersweet chips too! Definitely a grown-up cookie!Number of Servings: 20
Ingredients
-
4 oz (2/3 cup) white chocolate, chopped
5 oz silken tofu
1 tbsp vanilla
1/2 tbsp corn syrup
2 oz (1/4 cup) shortening
5.5 oz (13 tbsp) superfine sugar
4.6 oz (1 1/3 cups) flour
1/4 tsp baking powder
1/4 tsp salt
2 oz unsweetened chocolate (yup, no sugar or milk at all), chopped into small pieces and frozen
1 oz mini semisweet chocolate chips
Directions
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.