Oh Chocolate, how I love thee…

Let me count the ways.  I think you can put chocolate on or with just about anything and it would taste good.  Chocolate drizzled over strawberries?  Yes, please!  Chocolate cake? Can I have seconds? Chocolate Chip Banana Bread? drools… Chocolate and nuts? Just give me the recipe already! Chocolate and broccoli? Uh, maybe not anything.

These are by far my favorite cookie.  I just can’t get enough of them.  I mean, I love nuts as it is (the title of the blog has many meanings :)) but the combination of cocoa, chopped chocolate and nuts is simply divine!!  They are a little crunchy and a little soft, so they please everyone’s texture expectations.  Plus, we all need to please our sweet tooth every once in a while, so why not do it with something a little healthier and packed with nutrients?

Chocolate, derived from the cacao bean, is not only packed with antioxidants, but it is also filled with flavonoids, phenylethylamine, caffeine, fiber and other essential nutrients. Antioxidants reduce the risk of cancer by counteracting any free radicals in the body. Flavonoids have been shown to reduce the risk of strokes and heart attacks through their anti-clotting benefits.  Phenylethylamine acts as an antidepressant and is similar to our own production of dopamine and adrenaline.  However, because of the amount of sugar and fat that is contained in chocolate, it is wise to watch your intake of this brown gold.  Dark chocolate is the better way to go, but should still be enjoyed in limited portions.


Triple Chocolate Cookies

Source: Ellie Krieger’s The Food You Crave  and FoodNetwork.com


  • 1/4 cup butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/4 cup unsweetened cocoa powder (not Dutch processed)
  • 1/4 teaspoon salt, optional
  • 1/3 cup coarsely chopped dark chocolate (2 ounces)
  • 1/3 cup coarsely chopped milk chocolate (2 ounces)
  • 2/3 cup chopped pecans, optional


Preheat the oven to 350 degrees F.

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.



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