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Double Dark Chocolate Cookies
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Description
The first time I made these cookies, we ate ALL of them. Just between my husband and me. That doesn’t happen often. Then I made them again that same weekend, and didn’t regret it. They’re so soft and chocolately. I used dark chocolate cocoa instead of regular, and it was AMAZING! Do it.
Ingredients
- ¼ cups Butter, Softened
- ¼ cups Vegetable Or Canola Oil
- ½ cups Packed Brown Sugar
- ¼ cups Granulated Sugar
- 1 whole Egg
- 1 teaspoon Vanilla
- ½ cups Whole Wheat Pastry Flour
- ½ cups All-purpose Flour
- ¼ cups Dark Chocolate Cocoa Powder (I Used Hershey's)
- ½ teaspoons Baking Powder
- ⅛ teaspoons Salt
- 4 ounces, weight Bittersweet Chocolate, Chopped
Preparation
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Beat in oil, brown sugar, and granulated sugar until well combined. Beat in egg and vanilla until combined. In a medium bowl whisk together flours, cocoa powder, baking powder, and salt; beat into the sugar mixture. Stir in chopped chocolate.
2. Drop dough by slightly rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake about 12 minutes or just until edges are set. Let cool 1 minute on cookie sheets. Transfer cookies to a wire rack to cool. Makes about 36 cookies.
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