I just got back in town from being gone for a few days, but I made this recipe right before I left. Things were hectic and I never took any pictures, but I still decided it was better to get some recipe from me than not at all (and that is why you see Finnegan grinning back at you up there–I felt I needed some photo!). Also, and I mean this in the nicest way possible, these cookies were not very photogenic. I like my chocolate cookies to be very dark and these weren’t.
However, having said that, these were quite good. They were on the soft side, and chewy, with an appealing hint of a sandy texture to them (kind of like shortbread). They weren’t quite amazing, but considering they were light (or lighter anyway), they were really very good. I took them home with me and my dad did not believe they were healthy (although that did not stop him from eating several). 🙂 They stayed good too, always a big plus with me–2 days later they were still excellent.
I just found Ellie Krieger’s book at Costco–everyone over on the CLBB has been raving about it. This is my first recipe from it, but so far it is a keeper.
Triple Chocolate Cookies
Adapted from Ellie Krieger’s The Food You Crave: Luscious Recipes For A Healthy Life
1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil (I used peanut oil as it was all I had)
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour (I used white whole wheat flour)
1/4 cup unsweetened cocoa powder (not Dutch processed) (I used Scharffen Berger, which I highly recommend)
1/4 teaspoon salt, optional (I used a heaping teaspoon of kosher flakes, but I like salt and chocolate together)
1/3 cup coarsely chopped dark chocolate (2 ounces) (I used Scharffen Berger bittersweet)
1/3 cup coarsely chopped milk chocolate (2 ounces) (I used Ghiradelli milk chocolate chips)
2/3 cup chopped pecans, optional (I passed)
Preheat the oven to 350 degrees F.
In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.
In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.