I think I first saw these cookies on one of the Food Network’s holiday specials this year. They looked delicious plus they had the added benefit of being one of Ellie’s recipes, which means they’re a bit more nutritious than your typical cookie. I made a few changes to the recipe based on what I was trying to use up from my pantry. Instead of milk chocolate, I used semisweet chocolate chips. Also, I used peanut butter chips instead of pecans because I almost never have nuts of any sort on hand.
I can’t recall ever having made cookies where oil was used in place of some of the butter so I was curious to see how these would turn out. On top of that, whole wheat pastry flour is used in combination with all-purpose flour in the recipe and I wasn’t sure what effect that would have on them. Shane was the ultimate test subject for the cookies as I knew he’d immediately pick out any “healthy” factor and disapprove. He gave these a big thumbs-up though! They’re moist and rich with chocolate flavor. They’re super simple to make so I’m sure we’ll be making them again soon.
By Tracey
Triple Chocolate Cookies
from FoodNetwork.com
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) (I used semisweet chocolate)
- 2/3 cup chopped pecans, optional (I used peanut butter chips instead)
Directions:
Preheat the oven to 350 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.
