Olive Oil Chocolate Chip Cookies | Munchies by Mallory

Munchies by Mallory

Name: Olive Oil Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: Arm & Hammer Baking Soda, Pure; Morton Iodized Salt, 26 Ounce; Large Yellow Egg Cake; C&H Premium Pure Cane Dark Brown Sugar; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Raise The Bar Milk Chocolate Brownie Recover Protein Bar; Hershey's Semi Sweet Chocolate Chips; Xo Baking Co. Gluten Free All Purpose Flour (21 oz); Azul Granulated White Sugar; Spice Supreme Pure Vanilla Extract; Crunch Easter Flatback Egg

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Olive Oil Chocolate Chip Cookies

Serves 2420 mins prep10 mins cook

Yes… you heard that right!!! I swapped olive oil instead of butter for my brown butter chocolate chip cookies that I always make & I was pleasantly surprised!! It brought a different depth of flavor to the cookies 😯😯

0 servings

What you need

cup olive oil

tsp baking soda

tsp salt

egg yolk

cup brown sugar

Raise The Bar Milk Chocolate Brownie Recover Protein Bar

dark chocolate bar

cup semisweet chocolate chips

Xo Baking Co. Gluten Free All Purpose Flour (21 oz)

cup all purpose flour

cup granulated sugar

tbsp vanilla extract

egg

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Instructions

In one bowl, mix 1 cup olive oil with 1 1/4 cups brown sugar and 1/3 cup granulated sugar. Then add 1 egg, 1 egg yolk, and 1 tablespoon vanilla extract; mix again. Add in 2 cups all purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Chop up 1 dark chocolate bar into varying chunks. Mix the chopped dark chocolate and 1 cup semisweet chocolate chips into the batter. Allow the batter to refrigerate for at least 30 minutes. Bake at 350 degrees Fahrenheit for 9-11 minutes. Allow to cool on the baking tray for at least 15 minutes before transferring to a wire rack. Top with salt if desired.

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