Have you ever tried making a classic chocolate chip cookie with olive oil? The idea came to me because I always seem to never have room temperature butter on hand. Most classic chocolate chip cookie recipes call for this! They’re crunchy on the outside and soft on the inside.
Prep: 15 minutes
Cook: 12 minutes
Difficulty: Easy
Serves: 30
Ingrédients
Wet ingredients
- 1/2 cup Huile d'olive extra vierge
- 1/2 cup Granulated White Sugar
- 1/2 cup Brown Sugar
- 1 whole Egg
- 1 tsp Vanilla Extract
Dry ingredients
- 1/2 tsp Sea Salt
- 1 tasse All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 cup Semi-Sweet Chocolate Chips
Process
- Preheat your oven to 350°F
- Line a baking sheet with parchment paper
- In a large bowl, whisk together the olive oil, granulated sugar, and brown sugar, vanilla, and egg and give it a good mix
- To that same bowl, add in flour, baking soda, and salt and mix once again
- With a spatula, fold in the chocolate chips into your dough
- Scoop rounded tablespoons of dough on the baking sheet, leaving bout 1 to 2 inches apart
- Bake for 10-12 minutes or until the edges are golden brown (can under bake if you wish to have a softer cookie)
- Cool the cookies on a baking sheet for a few minutes
- Once cooled, transfer them to a plate and serve with a glass of milk or drink of choice
- Apprécier!
Notes
You’ll need to use high quality olive oil to re-create these. Feel free to under bake them for more chew! Store in an air tight container to keep from getting hard. Depending on how big your scooper is, you can get 24 to 30 cookies from this dough.
