Triple Whammy Chocolate Chip Cookies
These are soft, fudgey, deep, dark chocolate cookies that are filled with three of my favorites...sweet chocolate chips, crunchy pecans and chewy raisins. A winning combo for any cookie lover! P.S. They freeze well!
Ingredients:
- unsalted butter - 1/2 cup (1 stick) Earth or Balance Natural Buttery Sticks, softened
- agave nectar (Sohgave! Light) - 3/4 cup
- egg - 1
- vanilla extract - 1 tablespoon
- almond extract - 1/4 teaspoon
- whole wheat pastry flour - 1 1/2 cups
- unsweetened cocoa powder - 1/4 cup (Green & Black's!)
- baking soda - 1/2 teaspoon
- sea salt - 1/2 teaspoon
- cinnamon - 1/2 teaspoon
- grain-sweetened chocolate chips - 1 cup
- pecans - 1 cup, coarsely chopped
- raisins - 1/2 cup
Instructions:
- Preheat oven to 325 degrees
- Line cookie sheets with parchment paper
- Beat butter with an electric mixer until creamy
- Add agave nectar and beat until fluffy
- Add the egg, vanilla and almond extracts and beat until combined
- In a separate bowl, combine whole wheat pastry flour, cocoa powder, baking soda, salt and cinnamon
- Add the dry mixture to the butter mixture and combine well
- Fold in the chocolate chips, pecans and raisins
- Drop by heaping tablespoonful (the size of large walnuts) onto cookie sheets
- Do not flatten for a moist, fudgey cookie
- Bake cookies for 12 minutes
- Do not overbake
- Let cool 5 minutes on cookie sheets, then remove to wire racks to cool completely
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