I bake a lot of cookies but these are the first to disappear. Don’t be tempted to over-bake because they will be dry and could easily burn. Chocolate is good for the heart, but the darker the better. Instead of semi-sweet chocolate chips, try using chunks of really dark chocolate. - Jenny Jones
- 1/4 cup softened butter
- 1/4 cup oil (canola or extra light olive oil)
- 3/4 cup sugar (white & brown, 1/2 and 1/2)
- 1 egg
- 3/4 teaspoon vanilla
- 3/4 cups all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/4 cup unsweetened cocoa, preferably Dutch processed (I use Droste)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chocolate chips
- 1/4 cup toasted walnuts or pecans (I like a mix of both)
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- With an electric mixer on med-high, beat butter, oil, sugars, egg & vanilla for 4-5 minutes until thick.
- Sift dry ingredients onto wax paper.
- With mixer on lowest speed, stir in flour mixture followed by chocolate chips and nuts.
- Drop dough by rounded teaspoons onto parchment.
- Bake 11-12 minutes, no more. They should still be soft.
- Cool on baking sheet for 1 minute. Remove to a wire rack to cool.