I'm baking Triple Chocolate Cookies this week - a recipe from Ellie Krieger. I use a small scoop to measure out the batter, so they're all uniform, and so I know how many calories I'm eating when I have one! I like most of Ellie's recipes because she incorporates healthier ingredients into dishes that my family will still eat. And these cookies?? Look out - they may become your new favorite.
**I have used egg substitute in place of the egg and it has worked fine. I have also used Splenda in place of granulated sugar with success. But I don't recommend changing both at the same time. It's a texture thing. **
- 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
- 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 dark chocolate (2 ounces) coarsely chopped
- 1/3 cup milk chocolate (2 ounces) coarsely chopped
- 2/3 cup chopped pecans, optional
Preheat the oven to 350 degrees 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 cooling rack to cool.