Fudgy triple chocolate cookies

July 8, 11:57 AMMinneapolis Dessert Restaurants ExaminerKim Klietz

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Chocolate Cookies. Photo by Kim Klietz.

Whenever I go to a potluck, I always offer to bring a dessert because they are the most fun to make, and they taste the best. During the summer, cookies always seem like a good option because they aren't as messy as some bars, and can sit out in the warm weather without getting too soggy from the Minnesota humidity.

This year for a July 4th party, I decided to make Ellie Krieger’s Triple Chocolate Cookies. They sounded delicious, bursting with different flavors of chocolate and nuts, plus they are low in fat! I made a few substitutions to the recipe, like using all regular flour instead of the whole-wheat flour. I’ve had a few bad experiences with whole-wheat flour making desserts taste too dry and nutty. I also used chocolate chips because I had them on hand.

The cookies tasted just as good as I had hoped. They were soft and moist, and tasted like a brownie. When warm from the oven, the chocolate chips oozed in your mouth. The hint of vanilla perfectly complimented the rich chocolate and earthy nuts.

Triple Chocolate Cookies (recipe from Ellie Krieger)
¼ cup butter
½ cup dark brown sugar
¼ cup granulated sugar
¼ cup canola oil
1 egg
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole-wheat pastry flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1/3 cup coarsely chopped dark chocolate
1/3 cup coarsely chopped milk chocolate
2/3 cup chopped pecans

Preheat oven to 350º.

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 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.