Olive Oil Chocolate Chunk Cookies
Cookies made with extra virgin olive oil.
Servings 10
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (200 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon plus an extra pinch salt
- ⅛ teaspoon cinnamon
- ¾ cup light brown sugar, packed (150 grams)
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons coconut oil, room temperature (26 grams),
- 6 tablespoons olive oil, a flavorful extra virgin (72 grams)
- 1 large egg room temperature
- 2 tsp vanilla
- 5 oz dark chocolate cut into chunks
- ⅓ cup coarsely chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Weigh your flour and mix with the baking powder, baking soda, salt and cinnamon. Set aside.
- In a mixing bowl, using either an electric mixer or a wooden spoon, stir together the brown sugar, granulated sugar, and softened coconut oil just until blended. Stir in olive oil, egg, and vanilla.
- Add the flour mixture and stir until blended, then stir in the chocolate chunks.
- Using a large cookie scoop, scoop out mounds of dough (they should weigh about 70 grams each). If you don't have a cookie scoop use slightly less than ¼ cup.
- Arrange dough balls 3 ½ inches apart on a baking sheet lined with parchment paper or a Silpat.
- Bake one sheet at a time for 12 to 14 minutes or until the top looks slightly dry and the edges are lightly browned. Let cool on the baking sheet.
