double chocolate chip cookies with olive oil

Sometimes, the craving for chocolate is simply too strong to resist! Every chocolate chip cookie recipe I use usually calls for butter that has been softened. The other day, I eagerly planned to bake cookies, only to find my butter was cold in the fridge. I improvised and whipped up these double chocolate chip cookies with olive oil. The addition of Olinda olive oil truly enhances the flavor of these cookies!

double chocolate chip cookies with olive oil

1 1/2 cups + 3 tablespoons unbleached all-purpose flour

2/3 cup Dutch-process cocoa powder, sifted

1 teaspoon baking soda

Pinch kosher salt

1/2 cup extra-virgin olive oil, preferably Olinda olive oil

1 cup lightly packed brown sugar

1/2 cup granulated sugar

2 large eggs, lightly beaten

4 tablespoons honey

1 1/2 teaspoons pure vanilla extract

1 cup chocolate chips

Granulated sugar, for rolling

Whisk together flour, sifted cocoa, baking soda, and salt, until no lumps remain.

In a separate bowl, whisk together olive oil, brown sugar, granulated sugar, egg, honey, and vanilla. Stir in flour mixture until just combined. Stir in the chocolate chips. then cover and refrigerate at least 30 minutes and up to 1 day.

Preheat oven to 350°F. Roll level teaspoons of dough into balls and coat in sugar.

Place on baking sheets lined with parchment, spaced about 2 inches apart.

Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets.