olive oil dark chocolate chunk cookies

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you may think you don’t need another chocolate chip cookie recipe, but these olive oil dark chocolate chunk cookies do not disappoint

olive oil dark chocolate chunk cookies

I am finding it almost impossible to believe that next week it will be May. Seriously I am at a loss at how it went from January to May in the blink of an eye.  Not that I have anything against May.  It means that summer is right around the corner, and summer break is always something to celebrate. 

But this May, Stella will be graduating 8th grade. As of May 26th, she will be a Freshman in High School. This I am absolutely not ready for. I feel like it was just last year I went to her 5th grade ceremony. How is it already 3 years later?

olive oil dark chocolate chunk cookies

I love having teenagers. It has been the biggest surprise. When Charlie and Stella were little, I used to fear the teen years.  Yes, there may be hormonal outbursts from time to time but mainly they are just fun to be around.  And even though they’re not little anymore, they still get excited to come home to warm from the oven cookies. Especially if chocolate chunks are involved.

olive oil dark chocolate chunk cookies

This recipe is 10 days and as many batches in the making. Not that my taste testers were complaining. Batch one had great flavor, but were too thin for my liking. The next few batches were thicker, but the taste was not quite right.

I wanted a cookie that was thick and chewy, sweet but not too sweet, with plenty of dark chocolate chunks. And this last batch was exactly what I was looking for.

olive oil dark chocolate chunk cookies

olive oil dark chocolate chunk cookies

Ingredients:

  • 2 1/4 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup olive oil
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 Tbsp milk (I use whole milk)
  • 1 cup of dark chocolate chunks
 

Directions:

  • whisk together the flour, salt, and baking soda
  • in the bowl of a stand mixer blend the olive oil and sugar, scrape down the sides of the bowl and add eggs one at a time, and then mix in the vanilla and  milk
  • gradually add flour mixing only until incorporated, then fold in the chocolate chunks
  • scoop dough using 1/4 cup, and roll into a ball, place 4 balls on a cookie sheet lined with foil (dull side up) or parchment paper
  • freeze cookie dough 15 minutes while the oven pre-heats to 350 degrees
  • bake one sheet at a time (I freee one sheet while the other bakes)
  • bake cookies for 10 minutes, then carefully lift one side of the sheet up and let drop onto the oven rack, bake another 2 minutes, lift and drop again, bake another 2 minutes - do this 1 or two more times until the cookies' edges are golden brown (centers will be lighter and soft) most of my batches were done after 15 minutes but they may take up to 18 minutes
  • cool cookies on the baking sheet, and then remove from the parchment or foil
       

To get those amazing ridges, these cookies are BIG. I used 1/4 cup of cookie dough for each cookie. I made a batch smaller (using 2 Tbsp of cookie dough per cookie) and the taste was perfect, but I wanted those ripples. Following a technique I first saw here, you are going to lift and drop the cookie sheet on the oven rack every 2 minutes after the first 10 minutes of baking – until the cookies are done (mine took between 15 and 18 minutes).

I tried baking the cookies on  both parchment paper and foil, and both worked perfectly for creating the ripples. Don’t skip the freezing time. You will end up with flat and crispy cookies. 15 minutes is the minimum; I put one batch in the freezer when I put one in the oven.

It may seem time consuming to bake one sheet at a time, but trust me these olive oil dark chocolate chunk cookies are well worth the wait.

olive oil dark chocolate chunk cookies

enjoy!