Salted Dark Chocolate-Orange Olive Oil Cookies

Salted Dark Chocolate-Orange Olive Oil Cookies

I saw a story on the Scottish news a while ago that there has been a big uptick in baking. I love baking and have been itching to get into the kitchen and try some new recipes. This is one that has been on my radar for a while but haven’t had the opportunity to make until now. I’d love to see your results. Add it to your Facebook or Instagram feed and tag us #banyantreechocolate

Soft and chewy olive oil cookies with dark chocolate chunks and a sprinkle of sea salt.

Recipe Notes
EQUIPMENT AND INGREDIENTS: Silpat Nonstick Baking Mat, or parchment paper, 3-Tablespoon Cookie Scoop, or a large spoon, Maldon Sea Salt Flakes, and REALLY GOOD Dark Chocolate Bar or chips.

ABOUT THE CHOCOLATE: I used some single origin Belize 45% Milk chocolate that I had a tiny amount left over from a test batch from a while ago. However, any GOOD semi-sweet chocolate will do – would suggest Guittard or Ghiradelli!

ABOUT THE OLIVE OIL: Using a high quality extra virgin olive oil will make ALL the difference. As I like to support local, small businesses, I used Mazzone Olive Oil's Orange Olive Oil.  Get this... they mill the olives and oranges together so you get nothing but the best. Until you’ve had their olive oil, you won’t know how amazing olive oil can be. If you’re feeling adventurous, how about trying their Hot Pepper Olive Oil in this recipe!

If you have the time, bring your eggs to room temperature (or at least take them out of the fridge a few minutes early) before mixing this cookie dough. Cold eggs can make the olive oil seize up a little bit, which can discourage the cookies from spreading as evenly. We like denser, chewier chocolate chip cookies. For thinner or crispier cookies, reduce the amount of flour to 2 and 1/3 cup. Be sure to measure the flour correctly by scooping and leveling – you can see what a difference it makes here.

Makes approx 18 Cookies

2 eggs (room tempreture)
¾ cup sugar
¾ cup packed brown sugar
2 ½  flour (measured correctly by scooping and leveling)
¼ tsp salt
1 teaspoon baking soda
8 ounces dark or bittersweet baking chocolate (roughly chopped (see recipe notes)
2 teaspoons flakey sea salt (We love Maldon Salt)
¾ cup high-quality extra virgin olive oil
1 teaspoon vanilla extract

Heat oven to 375 degrees Fahrenheit.

In a large mixing bowl or stand mixer, combine olive oil, vanilla, eggs, sugar, and brown sugar.

Add flour, salt, and baking soda to bowl and mix until ingredients are incorporated and you have a smooth dough.

Fold chopped chocolate into the dough with a spoon or spatula. Form & salt the cookies.

Line a large baking sheet with a silicone baking mat or a sheet of parchment paper.

Using a cookie scoop or a large spoon, scoop dough into balls. Place dough scoops 1 inch apart on the baking sheet.

Top each dough ball with a pinch of flaky sea salt. Use your fingers to gently press the salt onto the surface of the dough if it doesn’t want to stick on its own!

Bake cookies at 375 degrees F for 9-12 minutes until lightly browned. Remove to a wire rack to let cool.

To get your olive oil and a whole bunch of other goodies, call (941) 927-6573 or visit their website.

STORING AND FREEZING THESE COOKIES: These cookies freeze well once baked – just place them in an airtight container in the freezer and bring them back to room temperature or pop them in the microwave whenever you have a cookie craving. The raw dough will freeze as well, but be sure to bring it all the way back to room temperature before baking or the cookies won’t spread as easily when baked (I prefer to freeze the already-baked cookies with this recipe – just a little easier).

The main source of this recipe is I just made a few adjustments in the ingredients.

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