Desserts

Olive Oil Chocolate Chip Cookies

Recipe and photo courtesy of Sydney Kania

Ingredients
  • 2 ¼ cup all-purpose flour
  • 1 ½ tsp. salt
  • 1 tsp. baking soda
  • ¼ cup extra virgin olive oil
  • 1 tsp. vanilla extract
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 or 2 Tbsp. of milk (or rice milk)
  • 1 cup chocolate chips

Directions

  1. Preheat the oven to 375 degrees F.
  2. Combine the flour, baking soda, and salt in a medium bowl and set aside.
  3. Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in 1 Tbsp. of milk to make the dough a bit firmer, maybe another tablespoon if you feel the dough is too sticky/dry (I use about 1 tablespoon + 1 teaspoon).
  4. Roll the dough into balls with your hands and place on a greased and/or lined baking sheet.
  5. 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.

 

Time Level Yield
25 minutes Easy 15-20 cookies

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