Olive Oil Chocolate Chip Cookies with Sea Salt
Adapted from Cook’s Illustrated Thick & Chewy Chocolate Chip Cookie Recipe
- 2 cups unbleached all-purpose flour
- ½ tsp baking soda
- ½ cup + 1 Tablespoon Durant Olive Mill Arbequina or Koroneiki Extra Virgin Olive Oil
- ½ cup granulated sugar
- 1 cup packed dark brown sugar
- ½ tsp table salt
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- ⅞ cup semisweet chocolate chips
- ¾ cup chopped pecans or walnuts, toasted (optional)
- 1 tbsp flaky sea salt for topping
- Adjust oven rack to middle position and heat oven to 325 degrees.
- Whisk flour and baking soda together in medium bowl; set aside.
- Add both sugars, salt and vanilla to bowl with Extra Virgin Olive Oil and whisk until fully incorporated.
- Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds.
- Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
- Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 13-15 minutes.
- Transfer baking sheet to wire rack, and allow cookies to cool.
- As cookies cool, sprinkle with sea salt to taste. ENJOY!
