This is my favorite go-to recipe if I’m in desperate need of a quick chocolate fix – I’m sure there are others out there with me 🙂 My favorite part? You don’t even need to pull out your mixer! Those extra 3o seconds matter, if you know what I mean. The original recipe calls for dark chocolate and milk chocolate chunks, but I find in a fit of desperation you can make these with a combo of semi-sweet and milk chocolate chips and still get your choco-bliss on. Enjoy!
Recipe adapted from Ellie Kreiger
The Recipe (makes 2 dozen amazingly chocolatey cookies):
1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour (use can use 1 cup total all-purpose if you don’t have whole wheat pastry flour lying around)
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt
1/3 cup coarsely chopped dark chocolate (2 ounces) OR 1/3 cup semi-sweet chocolate chips
1/3 cup coarsely chopped milk chocolate (2 ounces) OR 1/3 cup milk chocolate chips
2/3 cup chopped pecans or walnuts, optional
1. Preheat the oven to 350 degrees F (325 F if you use a dark cookie sheet or have an atomic oven like me).
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 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 10-12 minutes. Transfer cookies to a rack to cool.