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Arbequina EVOO Chocolate Chip Cookies

Category,

* Adapted from Cook’s Illustrated Thick & Chewy Chocolate Chip Cookie Recipe

Yields24 Servings
Prep Time20 minsCook Time14 minsTotal Time34 mins
 2 cups unbleached all-purpose flour
 ½ tsp baking soda
 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
  cup semisweet chocolate chips
 ¾ cup chopped pecans or walnuts, toasted (optional)
1

Adjust oven rack to middle position and heat oven to 325 degrees.

2

Whisk flour and baking soda together in medium bowl; set aside.

3

Add both sugars, salt and vanilla to bowl with Extra Virgin Olive Oil and whisk until fully incorporated.

4

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.

5

Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.

6

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.

7

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.

8

Transfer baking sheet to wire rack; and allow cookies to cool.

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Ingredients

 2 cups unbleached all-purpose flour
 ½ tsp baking soda
 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
  cup semisweet chocolate chips
 ¾ cup chopped pecans or walnuts, toasted (optional)

Directions

1

Adjust oven rack to middle position and heat oven to 325 degrees.

2

Whisk flour and baking soda together in medium bowl; set aside.

3

Add both sugars, salt and vanilla to bowl with Extra Virgin Olive Oil and whisk until fully incorporated.

4

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.

5

Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.

6

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.

7

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.

8

Transfer baking sheet to wire rack; and allow cookies to cool.

Arbequina EVOO Chocolate Chip Cookies