The Triple Chocolate Cookies were chosen by Gabi of The Feast Within. This was actually last week's recipe. The recipe calls for dark and milk chocolate in addition to cocoa. I'm not a milk chocolate lover so I subbed Ghirardelli semi-sweet chips (and I used bittersweet chips since I was feeling lazy). I have a lot of walnuts on hand so I used them instead of pecans. Otherwise, I went with the recipe as written.
I got a few more than the 24 cookies Ellie says it yields. I used my smallest scoop and a knife to level it off, so maybe I was scooping smaller cookies. They baked in exactly 12 minutes on convection bake at 325 degrees (I froze a dozen for later baking). I let them sit a few minutes on a rack, and then sampled one. There is nothing better than a warm chocolate cookie! These were luscious with the melty chocolate chips and the crunch of the walnuts. The flavor was rich and balanced, and the salt was a nice counterpoint to the sweetness of the chocolate.
While I was munching on another cookie (and another, and another...), it occurred to me why I like Ellie's recipes so much. She leaves in the components that add the big flavor punch, and scales down on or replaces the ones that don't affect flavor or texture. If you hadn't told me, I never would have known this was a "lighter" recipe.
If you want to cook along with us, we're cooking (and baking) from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger. Everything I have made from this cookbook has been great, even brussels sprouts, which I hadn't eaten since I left home several decades ago. They, and rutabaga, were my childhood revulsion foods. While I won't claim to be a brussels sprouts fan now, I was able to eat, and even enjoy, them without retching. If Ellie can do that, making a delicious cookie that's lower in fat and sugar is easy!
Check out what the other CEiMB cooks did here.