Makes 28-30 3 inch cookies
1/2 cup butter, unsalted, at room temperature
1/2 cup vegetable oil
2 cups organic dark brown sugar or jaggery powder
2 tsp vanilla
2 large eggs
1/2 cup dark cocoa powder
2 cups organic whole wheat flour
1 tsp baking soda
1 tsp kosher salt
1 cup chocolate chips
Cream the butter and sugar together.
Add eggs one at a time, adding vanilla and oil. Beat on low, after each addition.
Sift flour, cocoa, baking soda and salt together.
Add this to the egg mixture. and beat on low or mix in with a wooden spatula until well combined.
Add the choco chips; combine.
You can make this dough and freeze it for upto a month.
Else, you can chill the dough for 15 minutes, while the oven preheats, and use.
Using an icecream scoop, drop 8 to 10 chilled dough balls onto a large baking sheet line with parchment paper, or just lightly grease the baking sheet with ghee or melted butter.
Bake at 350 degree F for 9-11 minutes or until the edge start to brown. If you prefer flat, crinkled cookies, remove the tray half way and bang it on the counter to deflate them. Turn it around and bake the next half of the time.
Let it cool on the pan for a few minutes. Once cool, remove them onto a wire rack and cool completely. Enjoy!