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Olive Oil Chocolate Sugar Cookies by Jessie Sheehan

Yields1 Serving

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:
Olive Oil Sugar Cookie Ice Cream Sandwiches
Olive Oil Triple Chocolate Chunk Cookies

 1 ¾ cups all-purpose flour
 ⅔ cup Dutch process cocoa powder
 1 tsp baking soda
 1 tsp kosher salt
 ¾ cup Colavita Olive Oil
 1 ¾ cups light brown sugar
 1 tbsp pure vanilla extract
 1 large egg, room temperature
 2 yolks, room temperature
 Granulated sugar for rolling the cookies
1

In a medium bowl, whisk together the flour, cocoa powder, soda and salt together.

2

In a large mixing bowl, whisk together the oil, sugar and vanilla until thick and ribbon-y.

3

Add the egg and yolks, one at a time, whisking after each.

4

Add the dry ingredients, and with a flexible spatula, mix until just combined.

5

Using a 1/4 cup ice cream scoop (or measuring cup), scoop the dough onto a parchment lined baking sheet. Place in the freezer for 20 minutes. This initial chilling of the dough in the freezer will facilitate rolling the balls in the sugar.

6

Place some granulated sugar in a small, shallow bowl and roll the chilled balls of dough in the sugar. Place them back on to the parchment-lined baking sheet and place in the freezer until frozen solid, about 1 1/2 to 2 hours. This rest will preclude the cookies from spreading when baked.

7

When ready to bake off the cookies, preheat the oven to 350°F. Place 10 balls of dough on another parchment-lined baking sheet, and bake for about 15 minutes, rotating at the halfway point. Once removed from the oven, slightly flatten each cookie with a spatula, if they have puffed up at all, and let cool to room temp. Repeat with the remaining dough.