Chocolate Chip Olive Oil Cookies
September 23, 2020
The chocolate chip cookie's origin story is surrounded by speculation and myths, but one thing is for sure: This little cookie has established itself as the ultimate crowd-pleasing dessert icon. Many cookie recipes call for a whole stick of butter, but this take on an American classic calls for our very own My Greek Orchard Extra Virgin Olive Oil. While the unique health benefits of olive oil often lead consumers to use it as a butter substitute, using olive oil also adds an entirely new flavor profile to baked goods. The fruity essences of high-quality olive oil bring out dynamic flavors in other ingredients, such as nuts, spices, chocolate and fruits, that are often used in desserts.
- 3/4 cup My Greek Orchard Olive Oil
- 1 teaspoon vanilla extract
- 2 eggs
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 and 1/2 cups flour
- 1/4 tsp. salt
- 1 teaspoon baking soda
- 8 ounces dark or bittersweet chips or baking chocolate chopped into chunks
- 2 teaspoons of sea salt flakes
- Heat oven to 375 degrees Fahrenheit.
- Mix the Greek olive oil, vanilla, eggs, sugar, and brown sugar in a large bowl or standing mixer.
- Add flour, salt, and baking soda to bowl and mix until dough is smooth.
- Fold chocolate into the dough.
- Scoop dough into 3-tablespoon balls and place the scoops 1 inch apart.
- Sprinkle a pinch of sea salt onto each scoop. Gently press the salt onto the surface of the dough.
- Bake cookies for 9-12 minutes. Cookies are done when they are lightly browned.
You can store these cookies in an air-tight container and freeze them, but you'll probably want to eat them immediately. Enjoy!