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Double Dark Chocolate Cookies

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Servings: 36
  • Course: Dessert

The name of this cookie says it all—double, dark, and chocolate in a cookie. You don't even need to tell your kids the healthful benefits of dark chocolate and whole wheat flour in this drop cookie. 

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  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 bittersweet chocolate, chopped
  • Parchment paper


Step 1

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

Step 2

In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in oil, brown sugar, and granulated sugar until well combined. Beat in egg and vanilla until combined.

Step 3

In a medium bowl whisk together flours, cocoa powder, baking powder, and salt; beat into sugar mixture. Stir in chopped chocolate.

Step 4

Drop dough by slightly rounded teaspoons 2 inches apart onto prepared cookie sheets.

Step 5

Bake about 12 minutes or just until edges are set.

Step 6

Let cool 1 minute on cookie sheets. Transfer cookies to wire rack to cool. Makes about 36 cookies.

For Festive Cookies:

To make fun shapes, like spooky bats, add an additional cup of all-purpose flour to the dough. Then, roll out the dough between two sheets of Reynolds® Parchment Paper. Tear off two long sheets (at least 24-inches in length) of parchment paper and place the dough in between the two sheets. Next, bring one side of the excess paper down past the edge of your countertop and lean into it so you’re holding it all in place. Roll out the dough while it’s still between the parchment paper and never worry again about a sticky rolling pin or countertops!

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