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.