It's chilly today, and I wanted to bake something delicious yet not overly gluttonous. I turned to the queen of delicious-yet-not-overly-gluttonous, Ellie Krieger, and found her recipe for triple chocolate cookies. The search was abruptly over.
Ellie's recipe calls for cocoa powder, dark chocolate, and milk chocolate, but I upped the ante even further and subbed in semi-sweet chocolate for the milk chocolate. These are some damn chocolatey cookies, just screaming out for a glass of cold milk. I am a happy bunny.
There is not a lot of butter or sugar in this recipe - it's all about the chocolate. And when you bake the way I do, with all whole wheat flour, you can actually feel pretty good about eating these. Just make them small, or else you might overwhelm anyone else that eats them with the intense chocolatey goodness.
Triple Chocolate Cookies
adapted from Ellie Krieger's The Food You Crave
makes 24-32, depending on the size
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon salt
2 ounces good-quality dark chocolate (60-70% cocoa), coarsely chopped
2 ounces semi-sweet chocolate chips
1. Preheat oven to 350.
2. In the bowl of a standing mixer (or in a large bowl with an electric beater), beat the butter and sugar together until well combined. Add oil and egg and beat until creamy. Mix in the vanilla.
3. In a medium bowl, whisk together the flour, cocoa, and salt. Add the dry mixture to the wet mixture and mix well. Stir in both chocolates and mix well. Using a cookie scoop or a tablespoon, scoop batter onto ungreased cookie sheets. Ellie says you'll get 24 cookies, but I got 32.
4. Bake until cookies are just set, 10-12 minutes. Transfer to a rack to cool.