Olive Oil Chocolate Chip Cookies
“Do you want some chocolate chip cookies?”
“You mean, like, normal chocolate chip cookies?”
“Mmm hmm.”
“No weird ingredients?”
“Mmm hmm.”
“I’ll have some!”
That’s pretty much the gist of the conversation one evening on the way home. We were still hungry. I had just the right ingredients for some chocolate chip cookies that would kill off just about every typical baking ingredient in the pantry. So why not? I know I subject Andrew to a lot of really random things. That’s why he was curious as to what I had up my sleeve with these cookies.
They are truly plain jane chocolate chip cookies. Okay, that’s not entirely true. I was out of butter, so I used olive oil. That said, the dough was awesome. I’m pretty sure we killed off half the batch before they even made it to the oven.
Were they my most favorite chocolate chip cookies of all time? Not a chance. They don’t brown well, so I totally overcooked the first batch. They were still edible, but just a whole lot more dry and crunchy than I like my cookies. With some residual dough, I attempted to be corny and make a big fat heart. It was definitely not a heart when it came out of the oven, but I made sure to pull it minutes earlier than the first batch regardless. The result was a much more ooey, gooey cookie. Hurrah!
Inspiration: Crepes of Wrath
Ingredients
- 2 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 tablespoons milk [almond!]
- 1 cup chocolate chips [half semi-sweet, half bittersweet–oh the compromise!]
Preparation
- Preheat the oven to 375º.
- Combine sugars, vanilla, and olive oil. I pimp my stand mixer a lot. I have it, y’know?
- Beat in the eggs one at a time.
- Add in flour, salt, and baking soda.
- Add milk to get the right consistency.
- Mix in the chocolate chips.
- Roll the dough into tablespoon sized balls on a cookie sheet [silpat, you’re my hero]. This dough is stickier than hell [not that I know how sticky hell is, but you get the idea]. Keep flour handy, you’re going to need it to keep your hands dry[ish]. Excuse to eat more dough? Absolutely.
- Bake 10-12 minutes. They won’t be all that golden, but that’s normal. Don’t go 15+ like I did. Silly, silly girl.
These look delish! I will definitely have to give this one a try… olive oil instead of butter.. genius!