Mairlyn Smith shows us a chocolate cookie recipe dedicated to the hardest of hardcore chocoholics!

Triple chocolate brownie cookies

Ingredients:

• ¼ cup and 2 tbsp (90 mL) canola oil – measure in a glass liquid measuring cup
• ¾ cup (175 mL) dark brown sugar, packed
• 2 tbsp (30 mL) honey
• 1- omega-3 egg
• 2 tsp (10 mL) pure vanilla extract
• ½ cup (125 ml) natural cocoa powder
• ¾ cup (175 mL) whole wheat flour
• 2 tbsp (30 mL) wheat germ
• ¼ tsp (1 mL) baking soda
• ¼ cup (60 mL) cocoa nibs
• ¼ cup (60 mL) chocolate chips at least 60% cocoa mass or 70% cocoa mass chocolate chunks

Method:

1. Make sure that the rack in your oven is in the middle.
2. Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.
3. In a medium mixing bowl beat together the oil, brown sugar, and honey. This is going to look like wet shiny sand, it’s supposed to.
4. Beat in the egg and the vanilla for about 3 minutes or until the mixture looks creamy.
5. Gently beat in cocoa powder. Warning: turn on those beaters full throttle and you will look like a cocoa mess in a couple of seconds. Gently beat the cocoa powder in on low and increase speed once it’s been incorporated. Then beat for 1 minute.
6. In a medium bowl stir together the whole wheat flour, wheat germ, baking soda, cocoa nibs, and chocolate chips or chunks with a whisk. Add to the cocoa batter. Blend until well incorporated, approx. 1 minute. The batter will be really sticky.
7. Drop by teaspoonfuls onto the prepared pan using a mini scoop. Bake for 8-10 minutes or until the outside is crunchy looking and they have puffed up. Don’t overbake these morsels; there aren’t a lot of things worse than burnt chocolate, okay I can name three but that’s for another day. My oven bakes these perfectly in exactly 9 minutes.
8. Remove from oven. Let cool for 5 minutes on the pan (they will deflate as they cool) and then remove from the cookie sheet and let completely cool on a wire rack. Store in an airtight container for up to 1 week or freeze for up to 3 months.

Makes 32 cookies

Courtesy Mairlyn Smith, www.mairlynsmith.com