Double-Chocolate Cookies

• 6.75 ounces unbleached all-purpose flour (about 1 1/2 cups)
• 6 tablespoons unsweetened cocoa
• 3/8 teaspoon salt
• 3/4 cup sugar
• 1/4 cup unsalted butter, softened
• 2 tablespoons canola oil
• 2 large eggs
• 1/4 teaspoon vanilla extract
• 1/2 cup bittersweet chocolate chips

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and salt in a bowl, stirring with a whisk.
2. Place sugar, butter, and oil in a bowl; beat with a mixer at medium speed until well combined (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla; beat 1 minute. Add flour mixture to butter mixture, beating at low speed just until combined. Add chocolate; beat at low speed just until combined. Cover with plastic wrap; chill 30 minutes.
3. Preheat oven to 350u0b0.
4. Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350u0b0 for 8 minutes or until almost set. Cool on pan 2 minutes or until firm. Remove cookies from pan; cool on wire racks.

flour, unsweetened cocoa, salt, sugar, unsalted butter, canola oil, eggs, vanilla, bittersweet chocolate chips

Taken from www.myrecipes.com/recipe/double-chocolate-cookies-3 (may not work)