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Home » Blog Archives » Dessert

Chocolate Dipped Fortune Cookies

February 18, 2024 Filed Under: Dessert

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Chocolate dipped fortune cookies are a naturally heart healthy dessert.

I made these chocolate dipped fortune cookies for a Super Bowl Dessert. Fortune Cookies were invented in San Francisco! I used San Franciscan Ghirardelli chocolate chips, and I also happened to have some 49ers-colored sprinkles leftover from Chinese New Year!

Fortune cookies are naturally very light and low in fat, so they’re a great heart-healthy dessert. But, it’s important to work FAST to shape them! The cookies need to be shaped when they’re hot, straight out of the oven, because they firm up quickly

I used a 12-cup muffin tin to help the cookies hold their shape as they cooled.

If your cookies become soggy, you can re-crisp them but putting them in a 275F oven for five minutes.

Print Recipe

Chocolate Dipped Fortune Cookies

Total Time39 minutes mins
Servings: 16
Calories: 66kcal

Equipment

  • 1 12-cavity muffin tin
  • 1 double boiler (or a saucepan and heatproof bowl)
  • waxed paper

Ingredients

  • ¼ cup granulated sugar
  • 3 tablespoon brown sugar
  • 6 tablespoon liquid egg whites
  • 2 tablespoon canola oil (or other neutral oil)
  • ½ teaspoon vanilla extract
  • 6½ tablespoon all purpose flour

For dipping:

  • ½ cup chocolate chips
  • 1½ teaspoon canola oil (or other neutral oil)

Instructions

  • Whisk together the brown sugar and white sugar — you might need to mash it with the back of a spoon to make sure there aren't any lumps.
  • Whisk in the egg whites, canola oil and vanilla extract.
  • Sift the flour over the batter mixture and stir until flour is fully incorporated into the batter.
  • Set the batter aside for 20 minutes.
  • Line 2 large baking sheets with parchment paper and preheat the oven to 350 °F
  • Drop 1 measured tablespoon of batter onto the baking sheet. Use the back of a spoon to spread the batter around in a 3-inch-wide circle.
  • You'll be able to fit about 8 or 9 3-inch-wide batter circles on each baking sheet.
  • Pop each baking sheet in the 350 °F oven for about 5 minutes, until the edges of the cookies are lightly brown.
  • Immediately remove each cookie from the baking sheet with a large spatula. Working very quickly, fold the cookie in half to make a half-circle. Then, fold the half-circle in half crosswise.
  • Immediately place in cookie in a muffin pan cavity so it can hold its shape while it cools.
  • If the cookies become soggy, you can re-crisp them by putting them in a 275 °F oven for a few minutes.

Chocolate dipping:

  • Spread out a sheet of waxed paper near your work area.
  • Use a double boiler, or fill a saucepan with a few inches of water and put a heatproof bowl full of chocolate chips on top of it.
  • Melt the chocolate chips in the heatproof bowl, or in the top of the double boiler.
  • Add 1½ teaspoons of canola oil to thin the chocolate out to a nice, dip-able consistency.
  • Dip each fortune cookie in the melted chocolate and set it on the waxed paper to dry.

More Dessert Recipes

  • Skim Milk Panna Cotta
  • Cranachan: A Simple Scottish Trifle
  • Raspberry Jelly Roll
  • Monster Trail Mix Cookies

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Hello, world!

I’ve always liked cooking, but we used to eat crap a lot — like buttery mashed potatoes, creamy sauces and rich desserts. Then, my husband had a heart attack at age 38, and it was a terrifying wake-up call! Not wanting to leave our children fatherless, we knew we had to make a major change. Following his heart attack, we needed to cut sodium, sugar, saturated fats (you know, most of our favorite foods!)
Read my whole sermon ➜

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