Chocolate Chip Cookies
with Extra Virgin Olive Oil & Sea Salt
THE RECIPE
INGREDIENTS:
- 7.5 Oz EVOO
- 1 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 2 cups Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Vanilla extract
- 4 Oz Semisweet Chocolate Chips
- 3 Oz Valrhona Bittersweet Feves
- 1 tsp Flaked Sea Salt
- From your pantry:
- 1 Egg
ABOUT THE RECIPE:
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.
BAKING ADVICE:
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.
BAKING HACKS:
For constant access to fresh-baked cookies, freeze the cookie dough once portioned. Thaw overnight in the fridge and bake as needed.
YOUR INGREDIENTS
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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).
STEP 5
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).
STEP 6
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!
