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I just got an email from Mark, presenting me with what I believe is either the best baking trick EVER, or the wost recipeFAIL of the century since Grandma Ingredients:

It appears Rocco Dispirito has come up with the ulitmate cookie bait-and-switch. He call’s it: “Triple Chocolate Chocolate Chip Cookie” (don’t get me started on what I think of the name. Either it’s “Triple Chocolate Chip Cookie” or it’s “Chocolate Chocolate Chocolate Chip Cookie,” OKAY?!)

(curtosey of

And who is behind him in this swindle? Dr. Oz. WHAT?!

So, I’m going to put this recipe to the test. If it works and tastes good, then I’m sold. If it’s a pain, comes out wrong, or tastes like it’s ingredients, then I’m going to rip him a new one on the website and this blog.

Okay, “What’s all the fuss?” you’re asking.  Here’s the recipe:

Triple Chocolate Chocolate Chip Cookies

Makes 20 cookies
1 serving: 45 calories
1.4 g fat
2 g protein
9 g carbohydrates
0mg cholesterol
2 g fiber
32 mg sodium

½ 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
1½ cups granulated artificial sweetner
¼ cup dark chocolate-covered cacao nibs
¼ cup mini chocolate chips

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 artificial sweetner. Continue to beat the whites until they are creamy and nearly stiff. Add 1/3 of the egg-white mixture to the cocoa bean mixture in the food processor. Blend to combine, for 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.


So, that’s the recipe. I have to say I’m REALLY surprised Dr. Oz is promoting a recipe that uses a cup and a half of artificial sweetner. REALLY? That’s a LOT of aspartame, kids! (I don’t care how much research comes out, I try to stay away from more than a 1/2 teaspoon of the stuff).

Now, I have to stop for a second and say, this recipe goes against about 90% of why I have this blog.  The point of this blog is to get people back into the kitchen, cooking off recipe and without fuss, while keeping it healthy and fun!  While this recipe is decidedly healthy, it still requires you to buy ingredients you don’t keep around the house unless you’re Rocco Dispirito, and it takes way too much prep, too much effort and the skill level with all the egg whites, etc. is a bit much.

But, we’ll give a go, and see what happens!  I’ll for sure take videos of this process, which should prove interesting.  Also, I now have to go shopping for coco nibs, agave syrup and a massive bag of splenda. LAME!

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