Recipe: Chocolate Chunk Cookies

Chocolate Chunk Cookies

• 3 Tbs. unsalted butter, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 Tbs. canola oil
• 1 large egg, lightly beaten
• 1 tsp. vanilla extract
• ½ cup all-purpose flour
• ½ cup whole-wheat pastry flour or whole-wheat flour
• ½ tsp. baking soda
• ¼ tsp. salt
• 3 ounces dark chocolate (60% to 70% cocoa solids), chopped into chunks

Preheat the oven to 350. Line two baking sheets with parchment paper. In a large bowl, mash the butter and sugars with a fork until combined. Add the oil and egg and beat until creamy. Stir in the vanilla.

In a medium bowl, whisk together the flours, baking soda and salt. Add the flour mixture to the butter mixture and mix well. Gently fold in the chocolate.

Scoop rounded tablespoons of the dough onto the prepared cookie sheets, leaving at least 1½ inches between cookies to allow for spreading. Bake until the cookies are just set, about 12 minutes. Transfer the cookies on parchment to a rack and allow to cool. The cookies will crisp as they cool. Store at room temperature in an airtight container, where they will keep for up to 4 days.

Yield: about 20 cookies

Per cookie: calories 110, carbohydrates 14g, protein 1g, fat 5g (2.5g saturated), cholesterol 15mg, fiber 1g, sodium 65mg