Serves 20
19 min
Butter-less Chocolate Chip Cookies
Recipe GLPRc0e652b6101f50
Decadent dairy-free chocolate cookies made with olive oil instead of butter, featuring a blend of bittersweet and semi-sweet chocolate pieces. These rich, chewy cookies are topped with a delicate sprinkle of sea salt to enhance the chocolate flavor.
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Ingredients
1 2/3 cups all-purpose flour
8 ounces bittersweet chocolate baking bar, chopped into small chunks
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cocoa powder
2 large eggs
1/4 cup plus 2 tablespoons extra virgin olive oil
1 cup light brown sugar
1/3 cup granulated sugar
1/2 teaspoon table salt
2 teaspoons vanilla extract
1 1/2 cups 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, light brown sugar, and granulated sugar. Mix until well blended.
Add the salt, vanilla extract, and eggs to the bowl. Beat the mixture on low speed until the eggs are fully incorporated and the mixture is smooth.
Add the cocoa powder, baking powder, and baking soda to the wet ingredients. Mix on low speed until evenly distributed throughout.
Gradually add the all-purpose flour, mixing on low speed until just combined and no dry streaks remain.
Fold in the semi-sweet chocolate chips and chopped bittersweet chocolate chunks until evenly distributed throughout the dough.
Line a large baking sheet with parchment paper. Using a cookie scoop, portion the dough into uniform balls and place them on the prepared 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 sea salt flakes on top of each warm cookie. Allow the cookies to cool on the baking sheet for 2 minutes.
Transfer the cookies to a wire cooling rack and let cool completely.
