| Level: | Easy |
| Total: | 1 hr 12 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 12 min |
| Yield: | 2 dozen |
Ingredients
- 1/4 cup butter, softened
- 1/2 cup dark 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
Instructions
- 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. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 127 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 12 mg |
| Sodium | 31 mg |
Reviews
Love Ellie’s recipes
My son said these are awesome at least 5 times while devouring them. I plan to start to adjust to make a little healthier but as is is “awesome”
so delicious…. thanks Ellie!
These were divine! I made a couple of additions: 1/3 cup of chopped Big Kit Kat Bars with less of the milk and dark chocolate (~1/4 cups each) and 1/3 cup of peanut butter chips. I also used full whole wheat flour in place of the whole wheat pastry flour. My very health conscious family who normally never indulge devoured these.
I added 1/4 cup of brewed coffee per others’ suggestions and the cookies came out flat! I will try with 2 Tbsps. coffee next time. Baked at 10 minutes instead of 12 and they were soft (12 would make them rock hard for sure!)
these cookies were awful. I followed the recipe to the letter. They tasted exclusively of canola oil. I had to throw them out
Oh Ellie, you’ve done it again! These are so moist and taste like little brownies. I used dark and mint morsels for the chocolate (nestle winter limited edition . Since the recipe called for chopped chocolate, I threw the chips in a chopster until finely chopped. I’m guessing this added to the moistness because when baked they became one with the cookie. You could not see the chips, but you could taste the flavor explosion! Love the pecans! FYI, I used whole wheat pastry flour. I do recommend using mint chips for the milk chocolate if you are a mint chocolate fan like I am.
They are so delicious! Just be sure to make smaller amounts per cookie on the tray, or you’ll end up with really big cookies. (Which are still amazing!
Good cookie for a chocolate lover. Mine did not come out like her picture. Mine came out more like a cluster and didn’t spread. Also I couldn’t find whole wheat PASTRY flour so I just used whole wheat flour and cookies still came out crunchy on the outside and gooey inside. Also I’m a girl who watches her weight and my calorie count came out to be 155 calories and 18 carbs for a small cookie which is not good for weight loss. Next time ill substitute with splenda to cut that in half. So ladies just eat one or two! Also make sure egg is room temp
This is on of my favorite cookies.