Whiteley Creek Homestead

I wanted to express my appreciation to my friend Debbie's son for paving the way towards a potential caboose acquisition to complement the 1890s railroad passenger car where I serve breakfast, so I baked some chocolate cookies and boxed them up with some homemade marshmallows. To complete the gift and write a message to the recipient, I chose a card with a recipe for "The Perfect Hot Chocolate" on the card's front.  My daughter, Jessie, has made this cookie recipe six times since I shared it with her two months ago. She likes it because it's quick and it uses standard ingredients in your pantry, so the cookies are ready in a snap when the chocolate craving hits. 

Triple Chocolate Cookies from the Food Network Channel's "Healthy Appetite with Ellie Krieger"

¼ c butter, softened (Option: 2 tbsp butter + 2 tbsp unsweetened applesauce)

 ½ c ¼ c dark brown sugar

¼ c white sugar (I use coconut sugar.) 

 ¼ c 2 tbsp oil (I use coconut oil.)

1 egg

1 tsp vanilla

½ c unbleached white flour (Sub a hearty whole grain flour, or combo of flours.) 

½ c whole wheat pastry flour

¼ c cocoa (I use cacao powder.)

¼ tsp salt, optional

1/3 c semisweet chocolate chips (I use 1/4 c Ghirardelli brand or Enjoy Life 69% cacao dark chocolate morsels.)

1/3 c milk chocolate (I use 1/4 c Ghirardelli brand or Enjoy Life 69% cacao dark chocolate morsels..)

2/3 c ½ c chopped pecans or walnuts

Preheat oven to 350 degrees. Cream butter, applesauce, and sugars. Add oil, egg, and vanilla. Beat until creamy. In a medium bowl, whisk together flours, cocoa, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate and pecans. Using a tablespoon, scoop the batter onto an unbleached parchment paper-lined cookie sheet. Bake for 12 minutes. Transfer cookies to a cooling rack. Makes 16 cookies.