Monday, December 28, 2009

Olive Oil Chocolate Chip Cookies and Apologies

For those of you who occasionally glance at my blog, I apologize for my apparent lack of commitment to posting. But, in my defense, I've been busy graduating from college. As 2010 begins I promise to try to post at least once a week and hopefully I can stick with this. So as for a recipe I have an interesting twist on a recipe I think is best done by Nestle Tollhouse - Chocolate Chip Cookies...made with extra virgin olive oil instead of butter.
I have to admit, these cookies were pretty darn good and I was amazed that I couldn't taste the olive oil. The cookies were best fresh out of the oven or dipped in milk the next day. I'm sitting in the Portland Airport right now and I have to say, I'd really like one of these fresh out of the oven.

Olive Oil Chocolate Chip Cookies
Adapted from The Crepes of Wrath

2 1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 or 2 tablespoons of milk
1 cup chocolate chips

1. Preheat the oven to 375 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside.

2. Combine sugars, vanilla, and olive oil. Stir in the eggs one a time. Gradually stir in the flour mixture, then add in a tablespoon of milk to make the dough a bit firmer, maybe another tablespoon if you need it/if you feel the dough is too sticky/dry.

3. Roll the dough into balls with your hands and place on a greased and/or lined baking sheet and bake for 10-12 minutes, until lightly golden and set. Mine took about 10 minutes. These get overdone quickly, so take them out a bit early if you’re unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.

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