Butter-less Chocolate Chip Cookies
Recipe GLPR3b696a39b3e591
Rich, decadent chocolate cookies made with olive oil instead of butter, featuring a blend of chopped bittersweet chocolate and semi-sweet chocolate chips. These dairy-free treats are topped with a sprinkle of sea salt to enhance the deep chocolate flavor.
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Ingredients
1⅔ cup all purpose flour
8 ounces bittersweet chocolate bar, chopped into small chunks
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon unsweetened cocoa powder
2 large eggs
⅓ cup extra virgin olive oil
1 cup light brown sugar
⅓ cup granulated sugar
½ teaspoon table salt
2 teaspoon vanilla extract
1½ cup semi-sweet chocolate chips
sea salt flakes for topping
Directions
Preheat your oven to 350°F.
In a large mixing bowl, combine the olive oil with both the brown sugar and granulated sugar. Beat on medium speed until the mixture is creamy and well blended.
Add the eggs, vanilla extract, table salt, and cocoa powder to the bowl. Mix on low speed until fully incorporated.
In the same bowl, add the all purpose flour, baking powder, and baking soda. Stir on low speed until the dry ingredients are just combined with the wet ingredients.
Fold in the semi-sweet chocolate chips and the chopped bittersweet chocolate chunks using a spatula or wooden spoon until evenly distributed throughout the dough.
Line a large baking sheet with parchment paper. Using a cookie scoop, portion the dough into balls and place them on the baking sheet, spacing them about 2 inches apart.
Bake for 11 to 12 minutes until the cookies are set but still slightly soft in the center. Remove from the oven.
Immediately sprinkle the top of each warm cookie with a pinch of sea salt flakes. Let the cookies cool on the baking sheet for 2 minutes.
Transfer the cookies to a wire cooling rack and allow them to cool completely.
