A chocolate chip cookie with olive oil??????? Wait, and there isn’t any butter in it?? Are you sure there shouldn’t be butter? Will they even TASTE good??
Yeah, that’s what I thought when I first read about these cookies that replaced the butter with olive oil. I was skeptical at first, but then I tried one of these suckers and was immediately sold.
Granted, these will NOT by any means replaced a good old fashioned chocolate chip cookie, but it’s nice to have once in a while. The addition of the olive oil makes for a crispy cookie, not a chewy soft cookie, but that’s ok! And you can certainly taste the olive oil, but in a pleasant way.
So, if you are looking for a non-traditional chocolate chip cookie and dare I say, maybe a healthier cookie? (I did the Weight Watchers comparison and it shaved off a point or two for each cookie), then I would give these a try.
Not Your Average Chocolate Chip Cookie
As found on baking = love
- 2 1/4 cup flour
- 1 tsp salt
- 1 tsp baking soda
- 2 large eggs
- 1/4 cup extra virgin olive oil
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1-2 cups chocolate chips
Preheat oven to 350 degrees. Line 2 baking trays with parchment paper.
Sift flour, baking soda and salt in a bowl and set aside. In a big bowl, beat eggs till frothy. Add olive oil and vanilla and beat until completely mixed. Add sugars and mix thoroughly. Slowly add in flour mixture a little at a time and mix in with a knife. Stir in the chocolate chips. Roll into tablespoon sized balls and place 1 inch apart on the baking tray. Flatten a tiny bit with a fork or just with your fingers.
Bake for 16 – 18 minutes until lightly golden brown. Allow to cool a little on the tray before transferring to a wire rack to cool completely.
Well loyal readers, with this post I will be out of commission for the next week because I will be in SAN FRANCISCO!!!! Don’t fret, I will take a million pictures and share them all with you when I get back. But don’t worry! You’ll still get your fill of Kitchen Misfit! I have a couple of guest posts that I am REALLY excited about, plus a Daring Baker’s post so it’ll be like I’m still here! Ta Ta for now!