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Light Chocolate Chunk Cookies

Photo: Dasha Wright
Prep time 15 mins
Cook time 24 mins
Yield Makes 36-40 cookies (serving size: 1 cookie)

Ingredients

  • 5 tablespoons unsalted butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon canola oil
  • 2 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces good-quality dark-chocolate chunks (60-70% cocoa solids), such as Scharffen Berger
  • 3/4 cup dried cherries
  • 1 cup sliced almonds

Nutrition Information

  • calories 104
  • fat 5 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 1 g
  • protein 2 g
  • carbohydrate 13 g
  • fiber 1 g
  • cholesterol 16 mg
  • iron 1 mg
  • sodium 31 mg
  • calcium 18 mg

How to Make It

  1. Preheat oven to 375°.

  2. In a large bowl, combine butter and sugars; beat with an electric mixer until fluffy. Add oil and eggs; beat until creamy. Stir in vanilla.

  3. In a medium bowl, combine flours, baking powder, and salt. Add flour mixture to butter mixture; stir well. Gently fold in chocolate, cherries, and almonds.

  4. Scoop batter by heaping tablespoons onto 2 baking sheets covered with parchment paper. Bake cookies in 2 batches in upper and lower third of oven until golden on top and bottom (12-15 minutes). Transfer cookies on parchment paper to a wire rack; cool (cookies will crisp as they cool). Store cookies at room temperature in an airtight container (they will keep for up to 4 days).