Olive Oil Triple Chocolate Chunk Cookies by Jessie Sheehan
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Olive Oil Triple Chocolate Chunk Cookies by Jessie Sheehan
Pair Recipe with Olive Oil Triple Chocolate Chunk Cookies by Jessie Sheehan with:
Colavita Olive Oil No-Churn Ice Cream by Jessie Sheehan
Similar Colavita Recipes:
Carrot Snacking Cake with Cinnamon Cream Cheese Frosting by Jessie Sheehan
Coconut Chocolate Chip Mug Cake by Jessie Sheehan
Ingredients
Directions
Whisk the flour, salt and soda together in a medium-sized bowl. Add the chopped chocolate and toss to coat.
In a large mixing bowl, whisk the sugars and oil together.
Add the egg and yolks to the mixing bowl and whisk until fully incorporated and glossy, about 30 seconds. Add the cream and vanilla and whisk again.
Add the dry ingredients, and with a silicone spatula, mix until just combined.
Using a 1/4 cup ice cream scoop (or 1/4 cup measuring cup) for large cookies - my personal favorite - or a 1 1/2 tablespoon scoop (for smaller ones), place balls of the dough on to a parchment-lined baking sheet, cover with plastic wrap and place the sheet in the refrigerator for 24 to 72 hours (this rest contributes wonderfully to the cookies’ chewy texture; but if you cannot wait, freeze them for at least an hour so they don’t spread too much when baked).
When ready to bake off the cookies, preheat the oven to 350°F. Place 12 balls of dough (if making smaller cookies, less if making larger ones) on a parchment-lined sheet, sprinkle with flaky sea salt and bake for about 12 minutes (I'm also hugely in favor of slightly under baking cookies) rotating at the halfway point. Once removed from the oven, slightly flatten each cookie with a spatula (final thing I'm hugely in favor of: flat-ish thick and chewy cookies, as opposed to puffy ones), let cool briefly and enjoy.
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Ingredients
Directions
Whisk the flour, salt and soda together in a medium-sized bowl. Add the chopped chocolate and toss to coat.
In a large mixing bowl, whisk the sugars and oil together.
Add the egg and yolks to the mixing bowl and whisk until fully incorporated and glossy, about 30 seconds. Add the cream and vanilla and whisk again.
Add the dry ingredients, and with a silicone spatula, mix until just combined.
Using a 1/4 cup ice cream scoop (or 1/4 cup measuring cup) for large cookies - my personal favorite - or a 1 1/2 tablespoon scoop (for smaller ones), place balls of the dough on to a parchment-lined baking sheet, cover with plastic wrap and place the sheet in the refrigerator for 24 to 72 hours (this rest contributes wonderfully to the cookies’ chewy texture; but if you cannot wait, freeze them for at least an hour so they don’t spread too much when baked).
When ready to bake off the cookies, preheat the oven to 350°F. Place 12 balls of dough (if making smaller cookies, less if making larger ones) on a parchment-lined sheet, sprinkle with flaky sea salt and bake for about 12 minutes (I'm also hugely in favor of slightly under baking cookies) rotating at the halfway point. Once removed from the oven, slightly flatten each cookie with a spatula (final thing I'm hugely in favor of: flat-ish thick and chewy cookies, as opposed to puffy ones), let cool briefly and enjoy.