Tuesday, February 15, 2011

Rocco's Beany Cookies

Coprolite or fossilized dung.
Sure looks like a cookie though, doesn't it?
Not content with bastardizing the luscious chocolate confection known to chocoholics everywhere as brownies, Rocco DiSpirito also felt the need to taint the recipe for another sweet favorite - the chocolate chip cookie. He claims to have taken three whole weeks to perfect this noxious combination of beans and three forms of chocolate; perhaps if he had taken another few days he would have realized that he's off his rocker.

Unlike the bean brownie recipe, I feel no need to test this recipe out on my own. Besides, there are other brave souls who have done the job for me:
I made these this evening and the picture is certainly are not the cookies in this recipe. The first batch was so bad I tried again thinking I made a mistake. The second batch was just as bad as the first. They have a poor consistancy, flat, rubbery, way to sweet and have that splenda after taste which is even worse when the flavor is bad to begin with. Please do not waste time and money on this recipe!!!
I tried the chocolate chip cookie recipe last night. They did not look like the picture, and they definitely did not taste like chocolate chip cookies. I am disappointed that I spent so much money on the strange ingredients and time in the kitchen just to throw away cookies.
If you're crazy enough to try them, here's the recipe.

Triple Chocolate Chip Cookies
Recipe from Now Eat This! by Rocco DiSpirito
Servings: Makes 20 cookies

Nonstick cooking spray
1/2 tsp. vanilla extract
1/3 cup unsweetened cocoa powder, sifted
1 cup canned white cannellini beans, rinsed and drained
2 Tbsp. light agave syrup
3 large egg whites
1 1/2 cups granulated Splenda
1/4 cup dark chocolate-covered cacao nibs
1/4 cup mini chocolate chips

Preheat the oven to 375°. 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 cocoabean 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 2½ 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.