Chocolate Chunk Olive Oil Cookies

Name: Chocolate Chunk Olive Oil Cookies
Total time: 1800 s
Yield: 24 cookies
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 large egg; 1 tablespoon vanilla extract; 1/2 cup granulated or coconut sugar; 1 cup dark brown sugar, packed; 2/3 cup olive oil from Spain; 6 ounces dark chocolate, chopped; Flaky sea salt

Olive Oils from Spain @oliveoilsspain

Spain

When you're craving something sweet, these chocolate chunk olive oil cookies will hit the spot! Created by Sonja and Alex Overhiser of A Couple Cooks, they're really something special.

"Sonja and Alex Overhiser are the author and photographer behind A Couple Cooks, an award winning food blog known for its fresh recipes and clean, bright photography. They are authors of the cookbook Pretty Simple Cooking, named a best vegetarian cookbook by Epicurious and Food & Wine. For more, visit www.acouplecooks.com."

When you're craving something sweet, these chocolate chunk olive oil cookies will hit the spot! Created by Sonja and Alex Overhiser of A Couple Cooks, they're really something special.

Olive Oils from Spain @oliveoilsspain

Spain

When you're craving something sweet, these chocolate chunk olive oil cookies will hit the spot! Created by Sonja and Alex Overhiser of A Couple Cooks, they're really something special.

Saved

Ingredients

30 minutes

24 cookies

2 cupsall-purpose flour
1 teaspoonbaking soda
1/2 teaspoonkosher salt
1large egg
1 tablespoonvanilla extract
1/2 cupgranulated or coconut sugar
1 cupdark brown sugar, packed
2/3 cupolive oil from Spain
6 ouncesdark chocolate, chopped
Flaky sea salt

Saved

Steps

30 minutes

1

In a medium bowl, combine the flour, baking soda, and kosher salt.
2

In a stand mixer fitted with a paddle attachment (or with a handheld mixer), beat together the egg, vanilla, and granulated/coconut sugar at medium-high speed until sugar is dissolved, about 1 minute. Add the brown sugar and olive oil from Spain and beat two minutes until glossy.
3

Switch to low speed and add in the flour mixture until it is just incorporated. Finish mixing with spatula until a dough comes together. Then gently fold in chocolate chunks.
4

Place the dough in a covered container and allow it to rest in the refrigerator for 30 minutes.
5

When ready to bake, preheat the oven to 350 degrees Fahrenheit.
6

Line a baking sheet with parchment paper. Use a medium cookie scoop (size 40) or spoon out 1 1/2 tablespoons of dough for each cookie. Leave plenty of room in between the cookies: about 9 cookies fit on a baking sheet. Sprinkle each cookie lightly with flaky sea salt.
7

Bake 9 to 11 minutes until the tops are lightly browned, but not dried out. Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.