Recipe
Dessert
Triple Chocolate Drops
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¾ c. all-purpose flour | ||
| ½ c. unsweetened cocoa powder | ||
| 1 tsp. baking powder | ||
| ½ tsp. baking soda | ||
| 1 oz. unsweetened chocolate | ||
| 3 tbsp. canola oil | ||
| 4 egg whites | ||
| 1 large egg | ||
| 1 c. sugar | ||
| ½ c. packed brown sugar | ||
| ¼ c. prune puree | ||
| 2 tbsp. light corn syrup | ||
| 1 tsp. vanilla | ||
| ¼ c. mini semisweet chocolate chips |
Directions
- Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray.
- In a medium bowl, mix flour, cocoa, baking powder and baking soda. Set aside.
- In a microwave-safe bowl, microwave chocolate and oil on HIGH for 1 minute. Stir until melted and smooth.
- In a separate large bowl, combine egg whites, whole egg, white sugar and brown sugar.
- Beat on high speed of electric mixer for 3 to 5 minutes.
- Reduce mixer speed to low and beat in melted chocolate/oil mixture, prune puree, corn syrup and vanilla. Beat 1 minute.
- Stir in flour mixture. Fold in mini chocolate chips.
- Use 1 tablespoon of batter for each cookie, leaving 2 inches between cookies on baking sheets.
- Bake at 350 degrees for 11 to 13 minutes, or until the centers just begin to set.
- Cool for 2 minutes before removing to wire racks to complete cooling.
Nutrition facts
Servings
82 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Sodium: 30mg
Recipe Source:
Prevention magazine.