Amazing (and Unconventional) Chocolate Chip Cookies

Unconventional Chocolate Chip Cookies

These olive oil chocolate chip cookies are soft in the center, crisp around the edges, and have a subtle richness that butter doesn't quite replicate. The olive oil adds a delicate flavor and keeps them moist for days (if for whatever reason they don't get eaten right away).

Ingredients (makes 4 large cookies)

• 100g all-purpose flour
• 1 tsp baking soda
• 4 pinches of salt (~2g)
• 40g white sugar
• 40g olive oil
• 32g milk
• 1 tsp vanilla extract
• 60g mini chocolate chips

Directions

1. Preheat oven to 350°F and line a baking sheet with crumpled parchment paper.
2. In a bowl, combine all the ingredients. Stir until a soft dough forms.
3. Fold in the mini chocolate chips until evenly distributed.
4. Refrigerate for at least 30 minutes.
5. Scoop the dough into 4 large balls and place them on the baking sheet, spacing them apart.
6. Bake for 14 minutes, or until the edges are golden and the centers look just set.
7. Cool on the tray for 5 minutes before transferring to a rack.

Baking Tip

Refrigerating the dough helps the olive oil firm up slightly, which will slow the spread and gives you thicker, chewier cookies. The rest time also lets the flour fully hydrate, deepening the flavor and improving overall texture.

Nutrition (per cookie, if you're into that kinda thing. Kinda ruins the cookie if we're being honest)

• Calories: 265 kcal
• Protein: 3g
• Carbs: 34g
• Fat: 13g
• Sugar: 20g
• Fiber: 1g