TRIPLE CHOCOLATE COOKIES

I’m not accepting applications for other chocolate cookies at this time. Sorry, but I’m just not hiring.

This chocolate cookie tastes so good, I stopped looking for a better one.

As cookies go, the double or triple chocolate variety are often left behind. They are overshadowed, in my opinion, by regular chocolate chip, oatmeal raisin, butterscotch pecan, and the humble snickerdoodle.

If one person tries and loves these triple chocolate cookies too, my life will be complete.

That’s how good they are. Gosh, I hope you like them after all this hype.

I found these quite by accident, in a recipe I almost skipped over, which is frightening.

They are easy to make, and get a deep wonderful flavor from dark brown sugar and a double dose of vanilla.

If you have time, the dough tastes even better after sitting overnight in the fridge before baking.

Adapted from The Food You Crave.

Studio Delicious, Adapted from The Food You Crave

Triple Chocolate Cookies

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Ingredients

1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 large egg
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour (don't use regular whole wheat flour)
1/4 cup unsweetened natural cocoa powder
1/4 tsp. salt (optional)
2 ounces good quality dark chocolate (60-70% cocoa solids) coarsely chopped
2 ounces milk chocolate, coarsely chopped
2/3 cup chopped pecans (optional, but highly suggested. Toast chopped pecans in the oven at 350 for 8-10 minutes first, then add the cooled nuts to the batter at the end)

Instructions

Preheat the oven to 350 degrees
With a hand mixer, combine the butter and both sugars for about 1 minute until everything is incorporated.
Add the egg, oil, and vanilla, and continue to beat with a hand mixer until creamy, about 2 minutes.
In a separate medium-sized bowl, add the two flours, cocoa powder and salt, if using. Use a hand whisk or fork to combine the dry ingredients.
Add the flour mixture to the butter mixture and beat for a minute or so longer, just until the ingredients are well combined. Stir in the two chocolates and toasted pecans and mix well.
Refrigerate for 30 minutes or overnight.
Scoop a well- rounded tablespoon of the batter onto an ungreased baking sheet lined with parchment paper.
Bake until just set - mine are perfect at 12 minutes.
Let them sit for about 5 minutes, then transfer to a rack to cool.
Store the completely cooled cookies at room temperature in a airtight container for up to 4 days.

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