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.
Chocolate Dipped Fortune Cookies
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.
