Mmm… Triple Chocolate Brownie Cookies

Mmm... Triple Chocolate Brownie Cookies

These are ridiculous!

And while they technically fall under the category of a ‘healthy choice’ (pure cocoa contain antioxidant compounds called flavanols!!!) if left to my own devices they would surely send me into a coma of chocolate bliss. No, you’re not supposed to eat all the cookies, but it’s difficult because these are possibly my favorite cookie of all time. They’re like a 2-bite BROWNIE… and I am not even kidding.

I love chocolate. Always have. Always will. So when given the option of having my chocolate duplicated or – in this case – triplicated, I am of the opinion that this is a FANTASTIC IDEA. In this case, the third form of chocolate meant that I got to meet a new member of the cocoa family, aka the nib (see photo). When I first saw them I thought, these have got to go in my mouth right this instant.

Cocoa Nib

This was a bad idea.

Cocoa nibs, by themselves, taste like pure evil. Strong. Bitter. Crunchy. & Very VERY unsweet. They are not meant to be eaten alone unless you are made of strong stuff. (I am not.)

However, when added into these marvelous cookies, they add crunch & intensity that bring the chocolate levels to the moon & beyond. Sigh.

Mmm… Triple Chocolate Brownie Cookies

INGREDIENTS

  • 3/4 cup packed dark brown sugar
  • 6 tbsp canola oil
  • 2 tbsp honey
  • 1 egg
  • 2 tsp vanilla extract
  • 1/2 cup natural cocoa powder
  • 3/4 cup whole wheat flour
  • 1/4 cup cocoa nibs
  • 1/4 cup dark chocolate chips
  • 2 tbsp wheat germ
  • 1/4 tsp baking soda

DIRECTIONS

  1. Preheat the oven to 375F. Line large baking pan with parchment paper
  2. Beat together the brown sugar, oil, honey, egg & vanilla in a medium bowl using electric beaters until the batter is creamy, about 3 minutes
  3. Beat in the cocoa gently until incorporated and then for a minute longer
  4. Stir together flour, cocoa nibs, chocolate chips, wheat germ & baking soda in a medium bowl. Add the flour mixture to the cocoa mixture & blend until well mixed. Batter will be sticky.
  5. Drop the batter by rounded teaspoons onto the parchment-lined baking sheet spreading the cookies at least 1-inch apart. Bake for 8 minutes if you want them chewy, up to 10 if you want them crunchier.

Mmm... SO FREAKIN GOOD!

ps. YES, this is ANOTHER recipe from my Aunt Mairlyn’s cookbook.

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