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CHOCOLATE-CHOCOLATE CHIP COOKIES
MAKES ABOUT 3 DOZEN SMALL COOKIES
If you love chocolate, you will really love this cookie. It tastes rich and decadent but, in reality, is much healthier than traditional chocolate chip cookies because of the incorporation of whole wheat flour for half of the all-purpose, and canola oil for half of the butter. No one will know the difference.
INGREDIENTS
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
- 1/4 cup butter, softened
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar (see notes below)
- 1/4 cup canola oil
- 1 large egg
- 1 teaspoon vanilla
- 2/3 cup dark chocolate chips (4 ounces), at least 60% cacao
- 2/3 cup chopped toasted walnuts
Preheat the oven to 350° F. In a medium bowl, whisk together the flours, cocoa powder and salt. In a large bowl, cream together the butter and both sugars with an electric mixer. Add the oil and egg and beat until creamy. Mix in the vanilla. Add the dry ingredients to the wet ingredients and mix with a spoon until well combined. Stir in the dark chocolate chips and walnuts. Drop the batter in about two teaspoon scoops, and 1-1/2 inches apart, onto a cookie sheet lined with parchment paper. Bake for 10 to 12 minutes. Transfer cookies to a rack to cool. Cooled cookies may be stored in an airtight container for about one week. They also freeze well.
Notes: This makes small, bite-sized cookies, which is the way I like them. If you prefer, the cookies may be made larger. The cocoa powder called for here is not the Dutch processed. I love the dark chocolate chips but, of course, you may use semi-sweet or milk chocolate if that is your preference. If, like me, you don’t like your sweets too sweet, cut back on the amount of granulated sugar. I have substituted a sugar substitute for baking, such as Splenda, for the granulated sugar and it works very well.
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