Dark Chocolate Chunk Olive Oil Cookies
Dark Chocolate Chunk Olive Oil Cookies made with a chewy brown sugar cookie dough and olive oil for fudge-like centers and crisp edges.
Servings: 12 cookies
Ingredients
- 80 g (⅓ cup + 2 tsp) extra virgin olive oil
- 110 g (½ cup) brown sugar
- 60 g (1/4 cup) granulated sugar
- 2 tsp vanilla extract
- 1 tbsp ground flaxseed*
- 3 tbsp water
- 160 g (1¼ cup) all purpose flour ,sifted
- 1 tbsp cornstarch ,sifted
- ½ tsp baking soda ,sifted
- ½ tsp baking powder ,sifted
- ¾ tsp salt
- 140 g (¾ cup) chopped dark chocolate ,I use 64%-70% dark chocolate
Instructions
- Preheat the oven to 350°F (175°C). Line one large baking sheet with silpat or parchment paper. Set aside.
- To make the flax egg, combine the flaxseed with 3 tbsp of water and leave for 5 minutes to thicken.
- Meanwhile, in a large bowl whisk together the olive oil, sugars, vanilla and the flax egg until combined and it reaches a syrupy consistency. Add in the flour, cornstarch, baking soda, baking powder and salt. Mix together with a large spoon until a thick dough forms. Alternatively, you can use a mixer with a paddle attachment.
- Add in the chopped chocolate and mix until incorporated into the dough. Saving a few chocolate chunks for topping on the cookies later.
- Using a 2 tablespoon ice cream scooper, scoop the dough onto the lined baking sheet, spacing each cookie about 2-inches apart. Chill the scooped dough for at least 30 minutes or overnight. When ready to bake, place the pan into the oven and bake for 10-12 minutes. The cookies will look a little underbaked in the center but they will continue to cook on the hot pan.
- Transfer the cookies to a wire rack and serve warm with a glass of milk. Enjoy!
Notes
*This dough can be made 2-3 days in advanced in the fridge or up to 2 months in the freezer.
*Store cookies in an airtight container at room temperature. A slice of bread can be added to keep the cookies chewy.
Recipe inspired by Buttermilk by Sam