Weightwatchers Double Chocolate Chip Cookies

• 1 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons butter, unsalted
• 2 tablespoons canola oil or light olive oil
• 3/4 cup brown sugar packed
• 13 cup cocoa powder unsweetened
• 1 large eggs
• 1/2 cup chocolate chips (semi-sweet) or bittersweet
• 1/2 cup walnuts chopped, optional

1. Preheat the oven to 350F (180C).
2. In a large bowl, sift together flour, baking soda and salt.
3. In another large bowl with an electric mixer, add the butter, oil and brown sugar, and beat at medium speed until light and fluffy.
4. Beat in cocoa and egg until well mixed.
5. Stir in flour mixture with a wooden spoon until well combined.
6. Stir in chocolate chips and walnuts if desired.
7. Drop by rounded teaspoonfuls onto baking sheets coated with cooking spray or lined with baking mat.
8. Bake cookies in preheated oven for about 10 minutes.
9. Cool on baking pans for 5 minutes until they become firm.
10. Transfer cookies onto wire racks to cool completely.
11. Store in an air-tight container up to 1 week or frozen in a zip-lock bag for 1 month.

whole wheat flour, baking soda, salt, butter, canola oil, brown sugar, cocoa, eggs, chocolate chips, walnuts

Taken from recipeland.com/recipe/v/weightwatchers-double-chocolate-52979 (may not work)