Double Chocolate Cookies

A few weeks back I was in the mood for homemade cookies and decided to bake some while taking advantage of the last few carefree days of summer vacation. I had some semisweet Bakers chocolate that I wanted to use and saw this recipe in Ellie Krieger's book which I adapted to include the chocolate. Now, as a warning, these cookies are NOT your traditional oh so chewy and buttery cookies. BUT- they are chocolaty and able to maintain a delicious taste while being slightly healthier at the same time. Ellie uses part canola oil instead of all butter and uses cocoa powder instead of some of the flour, therefore lessening the calories and fat of traditional cookies. Try them out next time you want some chocolate cookies without all of the guilt. You won't be sorry!

1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup unsweetened natural cocoa powder
1/4 tsp salt
4 ounces chopped semi sweet Bakers chocolate

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 and salt. Add the flour mixture the the butter mixture and mix well. Stir in the chocolates and mix well. Using a tablespoon or a cookie scoop, scoop the batter onto an ungreased cookie sheet. Bake until the cookies are just set, about 11-12 minutes (cookies do not flatten out like typical cookies). Transfer the cookies to a rack to cool. Enjoy!

Adapted from Ellie Krieger's Triple Chocolate Cookies