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 chocolate chips, try using chunks of really dark chocolate. - Jenny Jones
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa, preferably Dutch processed (I use Droste)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons softened butter
- 1/4 cup vegetable oil
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup chocolate chips
- 1/3 cup toasted walnuts or pecans (I like a mix of both)
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- Sift dry ingredients onto wax paper or into a bowl. Set aside.
- With an electric mixer on med-high, beat butter, oil, sugars, egg & vanilla for 2 minutes until thick.
- With mixer on lowest speed, stir in flour mixture followed by chocolate chips and nuts.
- Drop dough by rounded tablespoons onto parchment.
- Bake 10-11 minutes, no more. They should still be soft.
- Cool on baking sheet for 1 minute. Remove to a wire rack to cool.
Note: For whole wheat cookies use 3/4 cups all purpose flour + 1/2 cup whole wheat pastry flour.