I made this recipe as a way to use up two things: prune puree and half a bag of caramelized white chocolate discs. Thanks to the prune puree, these cookies have a soft, brownie-like texture. It is easy to make: Just pour hot water over prunes and then puree them in a food processor or blender. I always make more than I need for a single recipe because the puree keeps well in the refrigerator and because it’s easier to blend a larger quantity of prunes. As for the caramelized ("dulcey") discs, they worked just fine but dark chocolate would have been an even better complement with the chocolate and prune.
makes 42 cookies
- 115 g / 1 cup unsweetened chocolate discs (or chunks from a bar)
- 2 g / 1 heaping teaspoon instant coffee or finely ground coffee (optional)
- 140 g / 1 cup unbleached all-purpose flour
- 65 g / 1/2 cup whole-wheat flour
- 25 g / 1/4 cup Dutch-processed cocoa powder, sifted to remove clumps
- 4 g /1 teaspoon baking powder
- 5 g /1 teaspoon fine sea salt
- 150 g / 3 large eggs, at room temperature
- 100 g / 1/2 cup vegetable oil
- 200 g /1 cup granulated sugar
- 95 g / 1 packed cup dark brown sugar or muscovado sugar
- 110 g / 1/3 cup prune puree
- 5 g / 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 42 chocolate pieces, your choice
In a double boiler, melt the chocolate, stirring occasionally with a rubber spatula. Alternatively, microwave on half power until melted, about 2 minutes. Keep warm.
In a bowl, whisk together the flours, cocoa, baking powder, and salt.
Crack the eggs into a bowl.
In the bowl of a stand mixer fitted with the paddle attachment, mix the oil and sugars on low speed for 1 minute. Mix in the prune puree and vanilla until thoroughly incorporated. Add the melted chocolate and mix to combine, about 30 seconds.
Scrape the sides and bottom of the bowl with a rubber spatula. On medium speed, add the eggs, one egg at a time, mixing briefly to incorporate before adding the next, about 5 seconds for each egg. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make nearly homogenous.
Add the dry ingredients all at once and mix until the dough comes together but still looks shaggy, about 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand, ensuring no bits of flour are left at the base of the bowl.
Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 30 minutes or overnight.
Preheat the oven to 350°F, ensuring that the rack is in the center of the oven. Line 3 half-sheet (13 by 18-inch) pans with parchment paper or coat with nonstick spray.
Put the granulated sugar in a bowl, ensuring there is plenty of room in the bowl to roll the dough in the sugar (you will not use all of the sugar). Using a 3/4-ounce (1 1/2-tablespoon) ice cream scoop, portion the dough and roll into balls. Coat the balls completely and generously with the sugar.
Evenly space the balls on the prepared pans—up to 15 will fit on each one. Add a generous pinch or two more sugar to the tops. Using your index finger, press the centers to make an indentation (this will be where you place the chocolate pieces later).
Bake one pan at a time for 10 minutes. Remove the pan from the oven and, working quickly, put a piece of chocolate in the center of each cookie.
Rotate the pan and bake for another 3 to 5 minutes. The cookies will form crinkles and will be set on the edges and browned on the bottom but will still feel soft.
Let the cookies cool on the pan for 1 to 2 minutes. If you aren’t using parchment paper, using a metal spatula, move the cookies slightly to ensure they don’t stick to the pan. Let the cookies cool completely on the pans.
Cookies can be stored in an airtight container at room temperature for up to 5 days or in an airtight container in the freezer for up to 1 month.