Double Chocolate cookies with the option to add the grown up flavours of orange zest or candied ginger.
When we first moved into our current house we met the neighbourhood rabbit, Charles. He was a pet rabbit that belonged to the family that lived behind us and they let him run free through the summer. The whole neighbourhood knew Charles, although I don’t think any of us saw him very often.
The idea of a friendly rabbit running freely in the neighbourhood delighted my son and when he was three or four he could coax Charles to him using tender green dandelion leaves. He would sit and pet him while Charles nibbled away.
It was around the same age that my son wet through a stage where almost daily he’d ask, “Make chocolate cookies mama?” It wasn’t regular chocolate chip cookies he wanted, it was double chocolate cookies and this recipe became the answer to his cookie question.
These cookies are deliciously soft if you’re careful not to bake them for too long. They’re also great for homemade ice cream sandwiches. Make a more grown-up version by adding candied ginger or orange zest. I adapted the recipe from an old Fine Cooking publication called Eat Smart. I reduced the sugar by 1/3 (something I often do in recipes) and added flax.
Green Tips:
- If you use canola oil choose organic canola. Almost all conventionally-grown canola is genetically modified so buying organic is the best way to avoid GMOs.
- If you like to use citrus rind search out organic oranges, lemons and limes since pesticide residue rests in the peel. If you’re using conventionally grown citrus, be sure to give it a good scrub with a natural dish detergent. (Organic produce should be washed too.)
- This recipe is great with stone ground flour.
Whole Wheat Double Chocolate Cookies Three Ways
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½ cup butter, softened
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2/3 cup packed brown sugar
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1/3 cup sugar
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½ cup canola, grape seed or vegetable oil
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2 eggs
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2 tsp. vanilla
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1 cup all-purpose flour
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1 cup whole wheat pastry flour or regular whole wheat flour
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2 Tbsp. ground flax
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½ cup cocoa powder
- ½ tsp. salt
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½ to 1 cup chocolate chips
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Optional add in: 1/3 cup chopped candied ginger or 1 tsp. grated orange rind
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Mash butter with sugars. Add oil and egg and beat. Mix in vanilla.
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In a separate bowl combine flour, flax, cocoa and salt.
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Add flour mixture to wet mixture and mix well. Stir in chocolate chips.
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Drop by tablespoonful onto a parchment-lined baking sheet.
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Bake at 350 F for 10 – 12 minutes
