These cookies are a great twist on the basic chocolate chip cookie!
Perfect for any time of the year, these tempting cookies are sure to keep you on the nice list... just be sure to save some for Santa!
Salted Dark Chocolate Olive Oil Cookies
- 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
- Heat oven to 375 degrees Fahrenheit.
- In a large mixing bowl or stand mixer, combine EVOO, vanilla, eggs, sugar, and brown sugar.
- Add flour, salt, and baking soda to bowl; mix until ingredients are incorporated and you have a smooth dough.
- Fold chopped dark chocolate into the dough with a spatula.
- Line a large baking sheet with a sheet of parchment paper.
- Use a 2″ cookie scoop to scoop dough into balls. Place dough scoops 1 inch apart on the baking sheet.
- Bake cookies at 375 degrees F for 9-12 minutes until lightly browned. Remove to a wire rack to let cool.
- Serve cookies immediately or let them cool completely and store in an airtight container on the counter for up to five days.
- 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.
- 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.
- Make too many for just Santa? If you've made a larger batch, these cookies will also hold in the freezer!
What are your favorite cookies to leave Santa? Drop us a line and let us know! email@example.com
Happy holidays...and happy cooking!
Chef Alyssa Dion