Our dairy-free take on the classic treat relies on extra virgin olive oil to bring out the earthy, floral notes of fine bittersweet chocolate. It also makes a cookie that’s a little more crispy—and sophisticated—than its butter-based sibling.
Don’t overmix the dough, which can make the cookie tough and dense instead of light and crispy. The dough will come together in just a few minutes.
For constant access to fresh-baked cookies, freeze the cookie dough once portioned. Thaw overnight in the fridge and bake as needed.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, chop the Valrhona bittersweet chocolate fèves into thirds. Remove 1 egg from your refrigerator. Preheat oven to 350°F.
In a large bowl, whisk together the granulated sugar, brown sugar, extra virgin olive oil, and vanilla extract. Add the egg and mix *just* until combined.
In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the sugar-oil mixture and mix using a spatula until the dough is uniform in color and texture.
Add the bittersweet chocolate fèves and the semisweet chocolate chips; fold until evenly distributed. (No chilling needed for this dough as it’s an EVOO base).
Line two baking sheets with the parchment paper provided. Using your hands or a cookie scoop, form dough into large mounds about the size of a golf ball. Place on a baking sheet at least 2” apart (cookies will spread as they bake).
Bake for 12 to 14 minutes, or until golden brown. Remove baking sheets from oven and sprinkle with flaked sea salt while cookies are still warm. Let cool on a wire rack, then remove cookies from parchment paper. Enjoy with tea, coffee, or a tall glass of ice-cold milk!