Since the main cook (ahem ahem!) has a soft spot towards chocolate, somehow by default it gets selected. I am not someone who likes to make cookies. I feel it is a lot of work. For a cake, mostly you do the batter, pour into the pan and forget it till the timer rings, while cookies need your full attention and time till the whole dough is done. I lack that patience, basically speaking. 🙁 That is why there are very limited cookie recipes on the blog even though there are 1000s of recipes! I wish I could improve on that, but as long as I don’t keep my fixation towards cookies aside, I don’t think the numbers will improve!
OK, let me bring back your attention to these delicious stack of cookies that you are seeing on the page right now. Don’t they look really pretty? I guess the other pretty looking cookies that I had made were these chocolate ones. If I need to make a cookie, the recipe must be so tempting that I can’t resist it. Normally, it is tough for me to get enticed by cookie recipes. But this one hit too many right buttons that I had to fold the page while going through the recipe, which appeared in the “Taste of Home Cooking School Cook Book”.
I have two cookbooks that are published by Taste of Home. I would’ve loved to accumulate more but mostly the recipes are American style, that I may not end up cooking. But the two books that I picked up had such variety of recipes mainly contributed by home chefs, with ingredients available in your pantry and food that kids will usually love!
The actual cookie recipe had only white chocolate chips in it, with a variation suggesting pecans. I went ahead and used everything I had in my pantry! 😉 The triple chocolate is contributed by the cocoa powder and the double chocolate chips that are into this cookie. It is delightful in every bite, I must say! A part of the cookies were given off to a friend, while the remaining part disappeared from the tin kept on the kitchen countertop. The next time I get some pecans, I must make them again. Another good point is that the combination of oil and butter gives it a nice crunch to the cookie. It doesn’t make it really buttery and actually, that is a nice point to this cookie.
If your cookie jar needs a filling, then do try out this recipe. I am sure you won’t be disappointed. 🙂
- 6 tbsp oil
- 60 gm butter, softened
- ½ cup brown sugar
- ¼ cup sugar
- 2 large eggs
- 1 tsp vanilla essence
- 1¼ cup all purpose flour
- ½ cup cocoa powder
- ¼ tsp baking powder
- ½ tsp salt
- ¾ cup white chocolate chips
- ¾ cup semi sweet chocolate chips
- ½ cups pecans, chopped
- Preheat oven to 180 degrees. Keep aside a baking tray.
- In a large bowl, beat oil, butter and sugar till well blended.
- Add eggs one at a time and beat after each addition. Beat in vanilla.
- Whisk together the dry ingredients together.
- Add into the wet ingredients, and fold till fully moist.
- Fold in the chocolate chips and pecans.
- Drop spoon full onto the tray, leaving some space between each.
- Bake for 14 minutes till edges are crisp.
- Cool for a minute before transferring onto a rack to cool completely. (Makes 24 cookies.)