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Monday, March 29, 2010

Black and Brown Chocolate Chip Cookies

I'm not in the habit of re-posting old recipes. But these are from before this blog got started, and they were in a post with a bunch of other recipes. I don't want them overlooked. I made them again recently, and they are worth a re-post.

What makes these cookies special is that they have a healthy twist without giving anything up on taste or texture. The secret ingredient is black beans so you get a little fiber, protein and iron without knowing it. These are some of Ed's favorite cookies of all time, and the rest of us love them, too. My friend who invented them won first place in the county fair chocolate chip cookie category. Delicious!

Black and Brown Chocolate Chip Cookies
1 (14 oz.) can black beans (you can use white beans as well)
About 1/4 to 1/3 cup water
1/2 cup shortening
1/2 cup sugar
1 cup brown sugar
1 tsp vanilla
1 tsp salt
1/2 tsp baking soda
2 eggs
3 T cocoa powder
2 cups flour
Nuts and chocolate chips as desired

1. Preheat oven to 350. Drain and rinse black beans. Puree in a blender or food processor with a little water (1/4 to 1/3 cup) to make a thick paste, about the consistency of yogurt.

2. Cream bean puree, shortening and sugars. Add vanilla, salt, soda and eggs; mix well. Mix in cocoa, flour, and chocolate chips. You can add nuts, too, but I like just chocolate chips in this one.

3. Bake each batch for about 12 minutes at 350. Cool at least 3 minutes before removing to wire rack to cool. Makes about 3 1/2 dozen cookies.

Recipe from Heather Baker

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