Photo: Triple Chocolate Cookies Recipe
Ingredients
- 1/4 cup butter, softened
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup canola oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 1/4 cup unsweetened cocoa powder (not Dutch processed)
- 1/4 teaspoon salt, optional
- 1/3 cup coarsely chopped dark chocolate (2 ounces)
- 1/3 cup coarsely chopped milk chocolate (2 ounces)
- 2/3 cup chopped pecans, optional
Directions
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.
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By danm5150
Madison, WI
on February 05, 2012
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I leave out the milk chocolate chips and add some ancho pepper to give it a little spice with the sweet
By recoveryroxx
on January 03, 2012
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Really great cookies. I followed others' suggestions and added 1/4 c brewed coffee. Plus I added 1/4 c melted chocolate. Used heathbar toffee chips instead of nuts. Bake only 10 minutes and let cool completely before transferring. mmmm yummy
By blackandgoldmom
Dallas, TX
on October 15, 2011
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Love, love, love Ellie's nutritious recipes! I wanted to bake a nice cookie treat that wasn't super-sugary and had a bit of nutritional value, and Ellie's the chef for that!
After reading reviews, I also noticed that the dough seemed a bit dry, even before I added the chocolate (used all dark Ghiardelli baking chips and nuts. I altered recipe a bit by adding some dark French roast brewed coffee (approx 1/4 cup to moisten dough until it would drop from my cookie scoop with ease - not runny, just a nice smooth, consistency. I also chose organic cane sugar as a sub for white sugar, and I also added a generous amount of coarsely chopped, dry roasted cashews. I used mini-muffin tins to bake them in (yield: 36 mini-bites. FABULOUS! What a wonderful treat for family and friends. Not too sweet, yet moist, with gooey melted chocolate, and a rich, decadent flavor. GO BIG RED!
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