A delicious alternative to traditional chocolate chip cookies, made with extra virgin olive oil instead of butter. Recipe provided by Libby Crow, Olive Oil Program Ambassador at the Oregon Olive Mill (adapted from Cook’s Illustrated Thick & Chewy Chocolate Chip Cookie Recipe).
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- 2 Cups unbleached all-purpose flour
- 1/2 Teaspoon baking soda
- 1/2 Cup plus one tablespoon extra virgin olive oil
- 1/2 Cup granulated sugar
- 1 Cup packed dark brown sugar
- 1/2 Teaspoon table salt
- 2 Teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/2 Cup semisweet chocolate chips
- 3/4 Cups chopped pecans or walnuts, toasted (optional)
Adjust oven rack to middle position and heat oven to 325 degrees F.
Whisk flour and baking soda together in medium bowl; set aside.
Add both sugars, salt and vanilla to bowl with Extra Virgin Olive Oil and whisk until fully incorporated.
Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
Using a tablespoon, scoop out as much cookie dough as necessary to make the size of cookies you desire. I did one big tablespoon for each cookie, which equaled to 2 sheets of 12 cookies.
(optional) Add a pinch of Espresso Brava Salt or other fleur de sel salts.
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 13 to 15 minutes.
Transfer baking sheet to wire rack; and allow cookies to cool.