Cooking and Serving: 33 minutes | 12 cookies
Ingredients
1 15 oz can black beans, rinsed and drained | 4 tablespoons (56 g) unsalted butter, at room temperature | 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
Description
Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes | Servings: 12 cookies
Ingredients
food processor
1 15 oz can black beans, rinsed and drained
4 tablespoons (56 g) unsalted butter, at room temperature
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
2 teaspoons pure vanilla extract
½ cup (100 g) granulated sugar
½ teaspoon baking soda
½ teaspoon kosher salt
2 ounces unsweetened chocolate, melted and cooled briefly
6 tablespoons (30 g) unsweetened cocoa powder
4 ounces semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached.
parchment paper and set it aside.
In the bowl of a food processor fitted with the steel blade, place the black.
beans, butter and egg and pulse until mostly smooth.
Add the vanilla, sugar, baking soda, salt and melted chocolate, and pulse.
The cookie dough at this point should be the consistency of hummus.
Add the cocoa powder and pulse until the mixture is well-combined. The.
consistency should be more like fudge.
Add most of the chocolate chips (about 3 ounces) and mix chips are evenly distributed throughout the cookie dough.
Using a spring-loaded cookie scoop or two spoons, scoop portions of the dough.
Using the back of a moistened spoon, spread each portion of cookie dough into.
Sprinkle the top of each piece of dough with a few more chocolate chips.
Place the baking sheet in the refrigerator to chill for about 10 minutes or.
until mostly firm to the touch.
Place the baking sheet in the center of the preheated oven and bake until the.
Remove from the oven and allow to cool completely on the baking sheet.
They’ll be quite fragile when they’re warm.