We treat ourselves with these Olive Oil Chunk Cookies, elevated by Il Fusti Italian-Blend Olive Oil, giving them a nice, rich flavor and making the texture soft and chewy in the best way. If you’re curious, this recipe is definitely worth a try!
INGREDIENTS
- 1 ¾ cup plus 3 tablespoons all-purpose flour, weigh your flour for best results: 230 grams*
- 1 tsp baking soda
- ½ tsp kosher salt
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½ cup Il Fusti Italian-Blend Olive Oil
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 Tbsp vanilla paste or extract
- 1 cup bittersweet chocolate chunks or chopped chocolate, plus more for adding to dough balls before baking, if desired.
- sea salt or finishing salt
Instructions
- 1. Preheat oven to 350°F. Line baking tray with parchment paper.
- 2. Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
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3. Beat the Il Fusti Italian-Blend Olive Oil with the sugars until fully combined and fluffy.
- 4. Beat in the egg and egg yolk and continue beating for one minute. Blend in the vanilla.
- 5. With the mixer on low, blend in the flour mixture, and then the chocolate. Make sure everything is incorporated evenly, and scrape down the bowl as necessary.
- 6. Use a standard #40 cookie scoop (which holds about 2 tablespoons) to scoop out the dough.
- 7. Place the balls of dough 2" apart on your lined baking sheet. If they are not round you can roll them in your palms.
- 8. Press extra chips on the surface of the balls if you would like that 'chocked full of chocolate' look to your baked cookies. Sprinkle lightly with a finishing salt such as Malden.
- 9. Bake the cookies for 9-11 minutes (it took 9 minutes in my oven) until the cookies are puffed but still quite pale on top and just starting to turn golden along the edges.
- 10. Immediately give the pan a sharp wrap on the counter or other hard surface to deflate the cookies and flatten them a bit. I drop the tray straight down from a height of a few inches.
- 11. Let the cookies cool on the baking sheets for 10 minutes before transferring to a cooling rack.
This recipe was adapted and sourced directly from StreetSmartNutrition.com
