Fudgy Flourless Black Bean Cookies
1 15 oz can black beans, rinsed and drained
4 tablespoons (56 g) unsalted butter, at room temperature
1 egg (50 g, weighed out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
1/2 cup (100 g) granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 ounces unsweetened chocolate, melted and cooled briefly
1/4 cup + 2 tablespoons (30 g) unsweetened cocoa powder
4 ounces semi-sweet chocolate chips
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 again until smooth. 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 by hand until the chips are evenly distributed throughout the cookie dough.
Using a spring-loaded cookie scoop or two spoons, scoop portions of the dough about 2 tablespoons each and place about 2 inches apart from one another on the prepared baking sheet. Using the back of a moistened spoon, spread each portion of cookie dough into a round about 1/2-inch thick. 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 cookies have taken on a crackled appearance and are mostly firm to the touch, about 18 minutes. Remove from the oven and allow to cool completely on the baking sheet. They’ll be quite fragile when they’re warm.