Chocolate Espresso Cookies

• 1/4 cups (Half A Stick) Unsalted Butter, Softened
• 1/2 cups Dark Brown Sugar, Firmly Packed
• 3 Tablespoons Agave Nectar (or 1/4 Cup Regular Sugar)
• 1/4 cups Canola Oil
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1/2 cups All-purpose Flour
• 1/2 cups Whole Wheat Pastry Flour (or Whole Wheat Flour)
• 1/4 cups Unsweetened Natural Cocoa Powder
• 1/2 teaspoons Espresso Powder
• 1/8 teaspoons Salt
• 2 ounces, weight Good-quality Dark Chocolate (60-70% Cocoa Solids), Coarsely Chopped
• 2/3 cups Pecans, Chopped (optional)

1. Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper.
2. In a large bowl, mash together the butter, brown sugar and agave nectar with a fork. Mix in oil, egg and vanilla until well combined.
3. In a medium bowl, mix together flours, cocoa powder, espresso powder and salt.
4. Add the dry ingredients to the wet and mix until combined. Stir in chopped chocolate and nuts (if using).
5. Using a tablespoon, scoop the batter onto the cookie sheet. Bake until the cookies are just set, about 12 minutes. Place the cookie sheet on a rack to cool.
6. Store the cookies in an airtight container at room temperature. They should keep for about 4 days. You can also place them in the freezer.

ubc, brown sugar, regular sugar, ubc, egg, vanilla, allpurpose, whole wheat pastry flour, ubc, espresso powder, salt, chocolate, pecans

Taken from tastykitchen.com/recipes/desserts/chocolate-espresso-cookies/ (may not work)