• Triple Whammy Chocolate Chip Cookies 

    chocolate_cookiesA recipe by Ania Catalano 

    Yield 2 dozen 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!

    ½ cup (1 stick) unsalted butter or Earth Balance Natural Buttery Sticks, softened
    ¾ cup light Ohgave! nectar
    1 egg
    1 tablespoon vanilla extract
    ¼ teaspoon almond extract
    1 ½ cups whole wheat pastry flour
    ¼ cup unsweetened cocoa powder (I love Green & Black’s!)
    ½ teaspoon baking soda
    ½ teaspoon sea salt
    ½ teaspoon cinnamon
    1 cup grain-sweetened chocolate chips
    1 cup pecans, coarsely chopped
    ½ cup raisins

    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.