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We can’t get enough of these chocolate chip cookies, and Il Fusti 2024 Harvest Olio Nuevo Olive Oil makes them even better. Its delicate flavor doesn’t overpower the rich chocolate; instead, it enhances every bite, bringing out deeper, more nuanced sweetness. Perfectly balanced, it’s a must try baking secret!
Add the granulated sugar, orange zest and kosher salt to a medium mixing bowl.
Rub the zest, sugar and salt together using your fingers until the sugar turns pale yellow and is fragrant.
Add the brown sugar, Il Fusti 2024 Harvest Olio Nuevo Olive Oil, whole egg and yolk, vanilla extract and vinegar or citrus juice. Whisk until smooth and incorporated.
Add the flour, baking powder and baking soda to a separate bowl.
Toss the dry ingredients using a whisk or your fingers to evenly distribute the rising agents throughout the flour. Combine with the wet ingredients using a silicone spatula or wooden spoon until there are no more visible dry flour spots. Don’t overmix.
Add the chocolate chips and mix to evenly distribute throughout the cookie dough. Place the cookie dough in the freezer for 10 to 15 minutes.
While the cookie dough is chilling, preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
The dough should have the texture of marzipan at this point; if it’s softer than that, chill for longer. Scoop 2-tablespoon portions of dough onto the baking sheet. Leave 1 1/2 to 2 inches in between each cookie.
Dip a pastry brush in Il Fusti 2024 Harvest Olio Nuevo Olive Oil and lightly brush each cookie on top. (Don’t use too much; you don't want a pool of olive oil around the cookies, just enough to coat the exterior.)
Bake until golden brown, 9 to 12 minutes (see Cook's Note). Sprinkle with flaky salt.
This recipe was adapted and directly sourced from ButterMilkBySam.com