We’re always looking for new ways to enjoy chocolate chip cookies. Is any dessert more universally satisfying? Past variations have included milk-and-cookie shots and this skillet cookie—but right now, we can’t get enough this particular recipe, made with fruity olive oil and bittersweet chocolate. The combination is irresistible (trust us).
Use a bright, full-bodied olive oil for maximum flavor.
Yield: 12 cookies
Active Time: 10 minutes
Total Time: 45 minutes
6 tablespoons melted grass-fed butter or ghee
2 tablespoons olive oil
3/4 cup brown sugar
1/4 cup unbleached sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon large-flake sea salt
5 ounces dark chocolate, chopped
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, mix together butter or ghee, olive oil, brown sugar, and unbleached sugar until light and fluffy. Mix in the egg and vanilla. In a small bowl, whisk together the flour, baking soda, and salt. Mix the flour mixture into the sugar mixture until just combined. Fold in chopped chocolate. Cover the bowl and place in the fridge for 20 to 30 minutes.
Scoop out 1-inch balls of dough and place 1-inch apart on prepared baking sheet. Bake 11 to 12 minutes until the edges are golden brown while the centers remain gooey.
Photo credit: Paul Delmont
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