Plentiful dark-chocolate chunks and vegetable oil make these chewy cookies rich and satisfying. No milk chocolate or butter necessary.
- 1⁄2 oz unsweetened baking chocolate
- 2 tbsp olive or canola oil
- 1 large egg
- 1 tsp vanilla
- 1⁄2 cup unbleached flour
- 1⁄4 cup whole-wheat pastry flour
- 3⁄4 cup light brown sugar
- 1⁄4 cup cocoa
- 1⁄2 tsp baking soda
- 1⁄2 tsp salt
- 3⁄4 cup sweetened dark-chocolate chunks
Heat oven to 350°F. In a double boiler over medium heat, combine baking chocolate and oil. Heat, stirring, until chocolate melts and mixture is smooth. Let cool to room temperature. Whisk in egg and vanilla.
In a bowl, whisk together flours, brown sugar, cocoa, baking soda, and salt. Stir in the chocolate mixture.
It will be stiff, so use your hands to knead it all together. Mix in the chocolate chunks.
Divide dough into 14 pieces and roll into balls. Place 3 inches apart on 2 parchment paper–lined baking sheets. Dampen hands with water and gently flatten the balls to 3/4-inch thick.
Bake cookies for 5 minutes. Reverse the position of the baking sheets and bake until cookies are slightly puffed and darker around the edges, 5 minutes. Cool on sheets, 5 minutes. Transfer to racks to cool completely.
- Serving Size: 14
- Calories: 141
- Fat Content: 7 g
- Protein Content: 2 g
- Saturated Fat Content: 3 g