White Bean Chocolate Chip Cookies
- 6 tablespoons Unsalted Butter (softened)
- 3/4 Cup Packed Dark Brown Sugar
- 1 can (15.5- ounce) Cannellini Beans (drained and rinsed in a colander)
- 1/4 Cup Pure Maple Syrup
- 2 Large Eggs, at room temperature
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 1/3 Cups All-Purpose Flour
- 1/2 teaspoon Kosher Salt
- 1 Cup Semisweet Chocolate Chips
- Preheat the oven to 375 degrees F.
- Line two baking sheets with parchment paper.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium-high speed until smooth and fluffy, 4 to 5 minutes.
- Meanwhile, shake the beans in the colander over the sink to remove any excess water and transfer them to a food processor or blender.
- Add the maple syrup and puree until very smooth.
- Add the bean mixture to the creamed butter in the mixer and beat on medium speed until completely smooth, stopping and scraping down the bowl with a rubber spatula several times, 3 to 4 minutes.
- Add the eggs, one at a time, beating well between additions; add the vanilla and mix until combined. Scrape down the bowl.
- Don’t worry it the mixture looks curdled; it will smooth out when the dry ingredients are added.
- Meanwhile, whisk the flour and salt together in a bowl.
- With the mixer on low speed, slowly add the flour and mix just until combined.
- Remove the bowl from the mixer and stir in the chocolate chips.
- Drop heaping tablespoonfuls of dough onto the lined pans, spacing them about 2 inches apart. (For flatter cookies, use a small offset spatula or the back of a spoon to spread the dough out slightly).
- Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes; do not overbake.
- Remove the cookies from the oven and cool for at least 10 minutes on the pan before transferring them to a rack to cool completely.
- Store cookies in an airtight container for up to 3 days.