Olive Oil Chocolate Chip Cookies Story

Olive Oil Chocolate Chip Cookies

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These olive oil chocolate chip cookies are thick, with a soft, pillowy center and extra rich thanks to grated chocolate in the dough. Magic indeed.

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Some days you just need a cookie. A cookie with a chewy edge, soft center and more than the legal limit of melty chocolate chips.

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INGREDIENTS

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Whisk the flour, salt, baking powder and baking soda together in a small bowl. Set aside.

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Beat the olive oil and sugar with the paddle attachment of an electric mixer until well mixed. Add the eggs one at a time, beating after each addition. Stir in the vanilla.

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Add the flour mixture and beat on low until just combined. Mix in the grated chocolate and chocolate chips (save a handful) until just combined.

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Using an ice cream scooper or ¼ measuring cup, portion out each cookie and place on two parchment lined sheet trays. You will have 20 cookies.

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Bake for 13-14 mins or until the cookies are set, golden around the edges, and still pretty soft. They should be a little under-done, the cookies will continue to set as they cool.

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Serve warm or at room temperature. The cookies will keep for 3-4 days in an airtight container at room temperature.

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FOR DETAILED RECIPE, VISIT WHAT SHOULD I MAKE FOR

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MORE RECIPES

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