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  • All Year
  • 34
  • Serves 24

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Salted Dark Chocolate Olive Oil Cookies

These cookies are a great twist on the basic chocolate chip cookie! Recipe courtesy of Chef Alyssa Dion.

Ingredients

  • ¾ cup SOOC Extra Virgin Olive Oil
  • 1 tsp vanilla extract
  • 2 eggs
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 2 and 1/2 cups flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • 8 oz. dark baking chocolate, roughly chopped (substitute chocolate chips, if preferred)
  • 2 tsp SOOC Fleur de Sel Sea Salt

Directions

  • 1. Heat oven to 375 degrees Fahrenheit.
  • 2. In a large mixing bowl or stand mixer, combine EVOO, vanilla, eggs, sugar, and brown sugar.
  • 3. Add flour, salt, and baking soda to bowl; mix until ingredients are incorporated and you have a smooth dough.
  • 4. Fold chopped dark chocolate into the dough with a spatula.
  • 5. Line a large baking sheet with a sheet of parchment paper.
  • 6. Use a 2″ cookie scoop to scoop dough into balls. Place dough scoops 1 inch apart on the baking sheet.
  • 7. Bake cookies at 375 degrees F for 9-12 minutes until lightly browned. Remove to a wire rack to let cool.
  • 8. Serve cookies immediately or let them cool completely and store in an airtight container on the counter for up to five days.
  • 9. TIP: If you are able to, bring your eggs to room temperature (by taking them out of the fridge a few minutes early) before mixing this cookie dough. Cold eggs can make the olive oil seize up a little bit, which can prevent the cookies from spreading as evenly.
  • 10. TIP: For lighter, less dense, thinner cookies, reduce the amount of flour to 2 and 1/3 cup. Be sure to measure the flour correctly by loosening flour with a spoon, scooping it into a measuring cup and then leveling it off. Too much flour can also prevent the cookies from spreading evenly.
  • 11. TIP: Make too many for just Santa? If you've made a larger batch, these cookies will also hold in the freezer!

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Salted Dark Chocolate Olive Oil Cookies

  • All Year
  • 34
  • Serves 24

These cookies are a great twist on the basic chocolate chip cookie! Recipe courtesy of Chef Alyssa Dion.

Ingredients

  • ¾ cup SOOC Extra Virgin Olive Oil
  • 1 tsp vanilla extract
  • 2 eggs
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 2 and 1/2 cups flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • 8 oz. dark baking chocolate, roughly chopped (substitute chocolate chips, if preferred)
  • 2 tsp SOOC Fleur de Sel Sea Salt

Directions

  • 1. Heat oven to 375 degrees Fahrenheit.
  • 2. In a large mixing bowl or stand mixer, combine EVOO, vanilla, eggs, sugar, and brown sugar.
  • 3. Add flour, salt, and baking soda to bowl; mix until ingredients are incorporated and you have a smooth dough.
  • 4. Fold chopped dark chocolate into the dough with a spatula.
  • 5. Line a large baking sheet with a sheet of parchment paper.
  • 6. Use a 2″ cookie scoop to scoop dough into balls. Place dough scoops 1 inch apart on the baking sheet.
  • 7. Bake cookies at 375 degrees F for 9-12 minutes until lightly browned. Remove to a wire rack to let cool.
  • 8. Serve cookies immediately or let them cool completely and store in an airtight container on the counter for up to five days.
  • 9. TIP: If you are able to, bring your eggs to room temperature (by taking them out of the fridge a few minutes early) before mixing this cookie dough. Cold eggs can make the olive oil seize up a little bit, which can prevent the cookies from spreading as evenly.
  • 10. TIP: For lighter, less dense, thinner cookies, reduce the amount of flour to 2 and 1/3 cup. Be sure to measure the flour correctly by loosening flour with a spoon, scooping it into a measuring cup and then leveling it off. Too much flour can also prevent the cookies from spreading evenly.
  • 11. TIP: Make too many for just Santa? If you've made a larger batch, these cookies will also hold in the freezer!