Print Recipe
5 from 1 vote

Triple Chocolate Cookies

Course: Cookies
Author: Studio Delicious, Adapted from The Food You Crave


  • 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


  • 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.