Almost-Triple Chocolate Chip Cookie

Ingredients

1/2 cup brown sugar
2 tablespoons white sugar
1/2 cup whole wheat flour, or white whole wheat if you feel less nutty
1/2 teaspoon baking powder
1 egg
1/4 cup wheat germ

Preparation

1
Preheat oven to 350 F or 375 F if using a glass pan
2
Whisk together the sugars and oil until combined and smooth.
3
Add egg. Whisk until thick. Add Vanilla. Whisk until no clumps remain. Use a spatula to break down the wet brown sugar globs.
4
In a separate bowl, combine the flour, wheat germ, baking powder and cocoa powder. whisk it with a clean whisk until properly combined, as if sifted.
5
Pour into wet mixture and mix until combined. It will be more liquid-y than your average cookie dough.
6
Add in chocolate chips and crushed candy melts. Stir until chocolate is evenly distributed.
7
Using a tablespoon, drop onto a greased, flat glass surface. It will immediately start spreading out, kind of like a cake batter consistency, so leave at least 2 inches apart if you want nice circles. I didn’t, and they came out all odd-looking, just the way I like it. =]
8
I wanted to try something new, so instead of a cookie sheet, I used a shallow, round pie pan – or a lid of large glass casserole dish. It came out great! I think the extra thickness of the glass kept the bottom of the cookies from burning. But use a normal cookie sheet if you like.)
9
Bake at 350 F for 11 – 13 minutes.
10
Remove from oven and let cool for about 5 minutes. Carefully remove from pan and let cool on a rack, or eat them warm while they’re still super soft.

Tools

 



Comments

Amy B.'s picture

trying this one soon! :]

About

The batter will come out fairly wet, so if you want nice shaped cookies, I suggest you pipe them out of a piping bag, and leave around 2 inch between each cookie because they will spread a little. Super easy to make and the recipe doesn't make a 5 dozen cookies like most cookie recipes do! They're delicious, and (kind of) guilt free at the same time. Make them, these are amazing.

P.S. Double the batter and freeze it, so you can bake them at any time.

Yield:

120 servings

Added:

Sunday, July 18, 2010 - 12:09am

Creator:

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