Light Chocolate Chunk Cookies |
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Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 1 |
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Ingredients:
5 tablespoons unsalted butter, softened |
1/2 cup firmly packed light brown sugar |
1/4 cup granulated sugar |
1 tablespoon canola oil |
2 large eggs, lightly beaten |
1 tablespoon vanilla extract |
3/4 cup all-purpose flour |
1/2 cup whole-wheat flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
6 ounces good-quality dark-chocolate chunks (60-70% cocoa solids), such as scharffen berger |
3/4 cup dried cherries |
1 cup sliced almonds |
Directions:
1. Preheat oven to 375°.
2. In a large bowl, combine butter and sugars; beat with an electric mixer until fluffy. Add oil and eggs; beat until creamy. Stir in vanilla.
3. In a medium bowl, combine flours, baking powder, and salt. Add flour mixture to butter mixture; stir well. Gently fold in chocolate, cherries, and almonds.
4. Scoop batter by heaping tablespoons onto 2 baking sheets covered with parchment paper. Bake cookies in 2 batches in upper and lower third of oven until golden on top and bottom (12-15 minutes). Transfer cookies on parchment paper to a wire rack; cool (cookies will crisp as they cool). Store cookies at room temperature in an airtight container (they will keep for up to 4 days).
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