Light Chocolate Chunk Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 tablespoon(s) unsalted butter, softened |
1/2 cup(s) packed light brown sugar |
1/4 cup(s) sugar |
1 tablespoon(s) canola oil |
2 whole(s) large eggs, lightly beaten |
1 tablespoon(s) vanilla |
3/4 cup(s) all-purpose flour |
1/2 cup(s) whole-wheat flour |
1/2 teaspoon(s) baking powder |
1/4 teaspoon(s) salt |
6 ounce(s) good quality dark-chocolate chunks, such as scharffen berger |
3/4 cup(s) dried cherries |
1 cup(s) sliced almonds |
Directions:
1. Preheat oven to 375 degrees.
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 cherries, chocolate 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 min.) 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 up to 4 days).
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