Triple Chocolate Cookies

…okay, that’s a lie. Mine were only double chocolate cookies, but that’s because I only had one kind of chocolate. I also had to make some other modifications out of necessity, but I’m posting the original, un-modified recipe here.

I was watching the Food Network yesterday (as I often do) and they were having sort of a cookie marathon. I was seeing a lot of sugar cookies and a lot of cookies that started with about two sticks of butter. Then, Ellie Krieger comes on, and starts making Triple Chocolate Cookies. And Ellie Krieger is all about the healthy food. She said that these cookies were actually “kinda healthy” (a.k.a. a little less unhealthy than most cookies). To my surprise, when I looked up the recipe, it actually wasn’t too bad. I mean, it’s still a cookie, and therefore not health food (I wish), but it’s better than some of your other cookie options.

Triple Chocolate Cookies via Ellie Krieger of Food Network
Prep Time: Approx. 15 minutes

1/4 cup butter, softened*
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
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 coarsely chopped dark chocolate (2 ounces)***
1/3 cup coarsely chopped milk chocolate (2 ounces)***
2/3 cup chopped pecans, optional

*I always use margarine (Blue Bonnet) instead of butter in recipes, so you don’t have to use butter if you don’t have it or don’t want to.
**If you don’t have pastry flour, you can use a total of 7/8 cup of all-purpose flour.
***I only had semi-sweet chocolate and they turned out just fine.

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. I used semi-sweet chunks and whole pecans and just gave them a coarse chop.

Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool (let them firm up for a few minutes before transferring—these cookies are soft).

These cookies are really rich and moist. I was surprised at how rich they were, given that the recipe doesn’t really appear that way. If you’re not a pecan fan, leave them out or substitute another nut, but I found that they add a really wonderful crunch to an otherwise soft and gooey cookie.

Yum!