Imagine biting into a cookie that's not just decadent and chocolatey, but also secretly packed with a nutritious superfood twist! These Beetroot Chocolate Chunk Cookies are about to revolutionize your baking game, transforming the humble vegetable into a stunning dessert that will have everyone begging for your recipe. With a rich, fudgy texture and unexpected earthy sweetness, these cookies prove that healthy ingredients can be absolutely irresistible.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup beetroot puree
- 1 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add the beetroot puree and egg to the butter mixture. Mix thoroughly until the ingredients are completely combined and the color is uniform.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chunks gently using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly set and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- For the smoothest beetroot puree, roast whole beets, then blend until completely smooth. This enhances natural sweetness and ensures a uniform texture.
- Make sure your butter is truly softened, not melted, to achieve the perfect cookie consistency.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- Use high-quality chocolate chunks for the most luxurious flavor. Dark chocolate pairs exceptionally well with beetroot.
- For extra moisture, you can replace half the butter with beetroot puree, making the cookies even more nutrient-dense.
- Let cookies cool completely before storing to prevent sogginess and maintain their delightful crisp edges.
- These cookies freeze beautifully - prepare a batch and store for up to 3 months for a quick dessert anytime!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
