Triple Chocolate Chocolate Chip Cookies

Preparation Preheat the oven to 375˚F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside. In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated. Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips on top of the cookies. Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool. Per serving: 500.0 calories, 90.0 calories from fat, 10.0g total fat, 5.0g saturated fat, 10.0mg cholesterol, 90.0mg sodium, 102.0g total carbs, 4.0g dietary fiber, 68.0g sugars, 8.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Now Eat This: 150 of America's Favorite Comfort Foods, All Under 350 Calories by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by the Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.

Preparation Preheat the oven to 375˚F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside. In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated. Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips on top of the cookies. Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool. Per serving: 500.0 calories, 90.0 calories from fat, 10.0g total fat, 5.0g saturated fat, 10.0mg cholesterol, 90.0mg sodium, 102.0g total carbs, 4.0g dietary fiber, 68.0g sugars, 8.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Now Eat This: 150 of America's Favorite Comfort Foods, All Under 350 Calories by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by the Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.