Don’t be tempted to over-bake because they will be dry and could easily burn. Instead of chocolate chips, try using chunks of really dark chocolate. - Jenny Jones
- 1 1/4 cups all-purpose flour (*See Note Below)
- 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.
Flour Note: For a softer, more spreadable cookie, reduce the flour to one cup. To see a photo in my blog click here.
Want Whole Wheat?: For whole wheat cookies use 3/4 cups all purpose flour + 1/2 cup whole wheat pastry flour.