Triple Chocolate Cookies

Yield:24 small cookies
These cookies come from the cookbook The Food You Crave by Ellie Krieger. My version is not quite as healthy as Ellie's as I can't help but tinker with with the basic recipe to suit our tastes. I substitute cocoa nibs for the nuts, bittersweet chocolate chips for the semi-sweet chocolate, and peanut butter chips for the milk chocolate, which I never have on hand as we prefer darker chocolate. Made with some whole wheat pastry flour and canola oil, these cookies are slightly healthier than your average chocolate cookie. But trust me, no one will know that they are anything more than simply delicious dark and chocolately cookies.

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
2 ounces bittersweet chocolate chips (about 1/3 cup)
2 ounces peanut butter chips (about 1/3 cup)
1/3 cup cocoa nibs, optional

1. Preheat the oven to 350° F.

2. 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.

3. 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, peanut butter chips, and the cocoa nibs and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet.

4. Bake for 12 minutes. Transfer cookies to a rack to cool.

Note: If you have extra-dark cocoa powder on hand, use half regular cocoa and half extra-dark for a more intense hit of chocolate.