Triple Chocolate Cookies
|1/4 cupunsalted butter; softened|
|1/2 cupdark brown sugar; firmly packed|
|1/2 cupgranulated sugar|
|1/4 cupcanola oil|
|1 tspvanilla extract|
|1/2 cupall purpose flour|
|1/2 cupwhole wheat pastry or regular flour|
|1/4 cupunsweetened natural cocoa powder|
|1/4 tspsalt; optional|
|2 ozgood quality dark chocolate (60-70% cocoa solids); coarsely chopped|
|2 ozmilk chocolate; coarsely chopped|
|1/3 cuppecans; chopped|
Triple Chocolate Cookies Preparation
1. Preheat oven to 350degrees.
2. 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.
3. In a medium bowl, whisk together the flours, cocoa, and salt, if using. Add the flour mixture to the butter mixture and mix well. Stir in both chocolates and , if desired, the pecans, and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake until the cookies are just set, about 12min.
4. Transfer the cookies to a rack to cool. Store the cookies at room temperature in an airtight container, where they will keep for up to 4days.
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