TRIPLE CHOCOLATE BROWNIE COOKIES

By Nicky

Ingredients

• 3/4 c. packed dark brown sugar
• 6 tbsp. canola oil
• 2 tbsp. honey
• 1 egg
• 2 tsp. pure vanilla
• 1/2 c. natural cocoa powder
• 3/4 c. whole wheat flour
• 1/2 c. chocolate chips with at least 60% cocoa mass or chocolate chunks
• 1 tbsp. wheat germ

Preparation

Step 1

375 F oven. Line baking sheet with parchment paper. Middle rack position.

Beat together brown sugar, oil, honey, egg and vanilla in medium bowl until batter is creamy, about 3 minutes

Beat in the cocoa powder gently. Start beating on low speed, increase the speed once the cocoa has been incorporate, about 4 minutes

Add flour, chocolate chips, wheat germ and baking powder and blend until well mixed, about 1 minute. Batter will be really sticky.

Drop batter by rounded teaspoon or mini scoop onto the prepared baking sheet, spacing the cookies about 1 inch apart. Bake until the outside of the cookies are crunchy looking and they have puffed up, about 8 - 10 minutes. DO NOT OVER BAKE.

Let cookies cool slightly on the cookie sheet before removing them and letting them cool completely on wire rack.

Store in airtight container for up to 1 week or freeze for up to 2 months.