I’ve cracked the code to picture perfect, melt in your mouth, crispy crackly choco chunk cookies…olive oil! Dare I say I may never use butter again. This recipe used orange olive oil to get a chocolate orange flavour, but you can use any good quality plain olive oil for a classic cookie.
Orange Olive Oil Chocolate Chip Cookies
Prep Time: 5 minutes Cook Time: 18 minutes Yield: 12 cookies
1/2 cup blood orange infused olive oil (use plain, good quality olive oil for a classic cookie)
3/4 cup dark brown sugar
1/3 cup raw/cane sugar (sub granulated sugar)
1 egg yolk
1/2 tsp salt
1 & 1/4 cup all purpose flour
¼ tsp baking soda
1 cup good quality dark chocolate, chopped to chunks
Flakey sea salt, for topping
Preheat the oven to 325 F. Line a large baking tray with parchment paper. To a large mixing bowl, add the olive oil and both sugars. Mix on low speed with an electric mixer to combine.
Add the whole egg and beat on medium low speed until fully incorporated, then add the egg yolk and beat until the mixture turns pale a fluffy, about 90-120 seconds.
Beat in the vanilla and salt, then add the flour and baking soda. Fold in with a spatula until just combined. The dough will be gummy and a bit sticky, but that's normal.
Fold in the chocolate chunks, reserving a few chunks to press into the top of the cookies.
Use a 2 inch cookie scoop to scoop the cookies into balls. Place 3 inches apart on the lined baking tray, and press a few chocolate chunks into the tops of each. Bake for 16-18 minutes. When they come out the the oven, they will be slightly puffy but will flatten up after a few minutes. Sprinkle with flakey sea salt while still warm, and let cool for 5 minutes before serving. Store in an airtight container.
When your cookies harden, pop them in the microwave for 15 seconds to melt the chocolate and the insides will soften up again.
Bake 16 mins for a chewier cookie and 18 for a crispier cookies