Name: Triple-Chocolate Brownie Cookies
Ingredients: 3/4 cup (185 mL) packed dark brown sugar; 6 tbsp (90 mL) canola oil; 2 tbsp (30 mL) honey; 1 omega-3 egg; 2 tsp (10 mL) pure vanilla extract; 1/2 cup (125 mL) natural cocoa powder; 3/4 cup (185 mL) whole wheat flour; 1/4 cup (60 mL) cocoa nibs; 1/4 cup (60 mL) chocolate chips with at least 60% cocoa mass or chocolate chunks with at least 70% cocoa mass; 2 tbsp (30 mL) wheat germ; 1/4 tsp (1 mL) baking soda

Description

These chocolatey treats are like a cookie and two-bite brownie combined. Cocoa powder, cocoa nibs, and chocolate chips deliver full-on flavour that’s not too sweet.

Scale

Ingredients

3/4 cup (185 mL) packed dark brown sugar
6 tbsp (90 mL) canola oil
2 tbsp (30 mL) honey
1 omega-3 egg
2 tsp (10 mL) pure vanilla extract
1/2 cup (125 mL) natural cocoa powder
3/4 cup (185 mL) whole wheat flour
1/4 cup (60 mL) cocoa nibs
1/4 cup (60 mL) chocolate chips with at least 60% cocoa mass or chocolate chunks with at least 70% cocoa mass
2 tbsp (30 mL) wheat germ
1/4 tsp (1 mL) baking soda

Instructions

Position a rack in the middle of the oven. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Beat together the brown sugar, oil, honey, egg, and vanilla in a medium bowl using electric beaters until the batter is creamy, about 3 minutes.
Beat in the cocoa powder gently. Warning: turn those beaters to full throttle and you’ll be a cocoa-covered mess in seconds. Start beating on low speed, then increase the speed once the cocoa has been incorporated. Beat for 1 minute.
Stir together the flour, cocoa nibs, chocolate chips, wheat germ, and baking soda in a medium bowl. Add the flour mixture to the cocoa mixture, and blend until well mixed, about 1 minute. The batter will be really sticky.
Drop the batter by rounded teaspoonfuls (10 mL), or use a mini-scoop onto the prepared baking sheet, spacing the cookies about 1 inch (2.5 cm) apart. Bake until the outside of the cookies is crunchy looking and they have puffed up, 8 to 10 minutes. Don’t overbake these morsels. There aren’t a lot of things that taste worse than burnt chocolate; okay, I can name three, but that’s for another day. My oven bakes these perfectly in exactly 9 minutes.
Let the cookies cool slightly on the baking sheet before removing them and letting them cool completely on a wire rack. (Store the cookies in an airtight container for up to 1 week, or freeze for up to 2 months.)

Notes

Excerpt printed with permission from Healthy Starts Here!: 140 Recipes that Will Make You Feel Great by Mairlyn Smith. Published by Whitecap, 2011.