Active Time: 10 MinsTotal Time1 Hour
Yield: Makes 36 cookies (serving size: 1 cookie)
You’ve probably heard of olive oil cake, and if you’ve ever tasted one, you know how much rich character olive oil can bring to a dessert. And that’s certainly the case for these anything-but-average chocolate chip cookies. With their crispy edges and perfectly gooey center, they’re downright dreamy. Fruity olive oil subtly shines, complementing the melt-in-your mouth chocolaty factor in this distinctly delicious twist on the cookie jar classic. Although it’s tempting to go straight from the bowl to the oven, it’s important that the cookie dough is thoroughly chilled before baking. Not only will this step make scooping the cookies easier, but refrigeration solidifies the oil, which keeps the cookies from spreading too fast and becoming too thin. Being that olive oil is the star ingredient in this chocolate chip cookie recipe, be sure to use a good quality oil.
- 1 cup olive oil
- 1 1/2 cups dark brown sugar, packed
- 1/2 cup granulated sugar
- 2large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (about 10 5/8 oz.) all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 12 ounces dark chocolate chunks
- Course sea salt, for sprinkling
How to Make It
Beat together olive oil and sugars in the bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until fully incorporated, about 1 minute. Add eggs and vanilla, and beat just until combined, about 30 seconds (do not overbeat).
Whisk together flour, baking soda, baking powder, and salt in a large bowl until fully combined and no clumps. Add flour mixture to olive oil mixture, and beat until fully combined, about 1 minute. Scrape down sides of bowl as needed. Remove paddle attachment, and fold in chocolate chunks with a rubber spatula. Cover and chill dough until firm and cooled through, about an hour.
Meanwhile, preheat oven to 400°F. Line 2 baking pans with parchment paper. Remove dough from refrigerator just before using. Scoop out 1 1/2-inch size balls, and place on lined baking sheet spaced about 2 inches apart (about 9 cookies per baking pan). Bake in preheated oven until edges are beginning to turn golden, about 8 minutes. Let cool on a wire rack for 15 minutes. Repeat with remaining dough. Sprinkle cookies with sea salt.
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