Lord! I just realized that I haven't posted in over a month!!! Yikes. Anyway, graduating from veterinary school, looking for a place to live, and moving leaves you very, very busy. Soooo, to break from my baking/cooking hiatus, I wanted to try another, different style of chocolate chip cookie, the olive oil chocolate chip cookie. I got the recipe from this wonderful blog I happened across called Crepes of Wrath.
Well, let me tell you, they were delicious!!! Seriously, they are crispy around the edges and soft and chewy in the middle...like the perfect cookie. I was worried that they might taste like olive oil, but they don't...they are just super tasty.
There are a few notes about the cookies. The dough does NOT taste good, like traditional chocolate chip cookie does. The dough is very wet feeling and sticky; however, do not add flour to make it less wet/sticky, because that would ruin the cookie...they bake up perfectly. So, here's the recipe. Let me know what you guys think! Cheers!
Olive Oil Chocolate Chip Cookies
2 1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs-room temperature
1 or 2 tablespoons of milk (I used about 1 tablespoon plus 1 teaspoon)
1 cup chocolate chips (I would just use the whole bag of chocolate chips...1 cup was definitely not enough, and I don't normally love a ton of chips in my cc cookies).
1. Preheat the oven to 375 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside.
2. Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in a tablespoon of milk to make the dough a bit firmer, maybe another tablespoon if you need it/if you feel the dough is too sticky/dry (I used about 1 tablespoon + 1 teaspoon).
3. Roll the dough into balls with your hands and place on a greased and/or lined baking sheet and bake for 10-12 minutes, until lightly golden and set. Mine took about 10 and a half minutes. These overbake quickly, so it’s better to take them out a bit early if you’re unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling. For me, if I didn't cool them almost completely on the cookie sheet, the centers of the cookie would stick to the pan, so I just let them cool a while and then took them off.
This is what the sugars, vanilla, and olive oil looked like once they were combined--much like wet sand.
This is after the addition of both eggs...really watery!
Well, let me tell you, they were delicious!!! Seriously, they are crispy around the edges and soft and chewy in the middle...like the perfect cookie. I was worried that they might taste like olive oil, but they don't...they are just super tasty.
There are a few notes about the cookies. The dough does NOT taste good, like traditional chocolate chip cookie does. The dough is very wet feeling and sticky; however, do not add flour to make it less wet/sticky, because that would ruin the cookie...they bake up perfectly. So, here's the recipe. Let me know what you guys think! Cheers!
Olive Oil Chocolate Chip Cookies
2 1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs-room temperature
1 or 2 tablespoons of milk (I used about 1 tablespoon plus 1 teaspoon)
1 cup chocolate chips (I would just use the whole bag of chocolate chips...1 cup was definitely not enough, and I don't normally love a ton of chips in my cc cookies).
1. Preheat the oven to 375 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside.
2. Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in a tablespoon of milk to make the dough a bit firmer, maybe another tablespoon if you need it/if you feel the dough is too sticky/dry (I used about 1 tablespoon + 1 teaspoon).
3. Roll the dough into balls with your hands and place on a greased and/or lined baking sheet and bake for 10-12 minutes, until lightly golden and set. Mine took about 10 and a half minutes. These overbake quickly, so it’s better to take them out a bit early if you’re unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling. For me, if I didn't cool them almost completely on the cookie sheet, the centers of the cookie would stick to the pan, so I just let them cool a while and then took them off.
This is what the sugars, vanilla, and olive oil looked like once they were combined--much like wet sand.
This is after the addition of both eggs...really watery!
This is the dough once everything was added...see how wet it looks? It doesn't feel this wet...in fact, it's actually quite stiff.
Finished cookie! They puffed up quite a bit while baking (they looked like they might be cakey), but they flattened up once they cooled. Enjoy!
