Whole Grain Olive Oil Chocolate Chip Cookies
These cookies are made with 100% whole grain flour available from https://www.gristandtoll.com
I found that the olive oil really stands up to the earthiness of the whole grain. Also, I recommend using a 65% bittersweet chocolate for this recipe.
1 1/2 c packed brown sugar
1/2 c sugar
3/4 c extra virgin olive oil
4 oz. melted butter
2 eggs, room temperature
2 t. vanilla extract
3 c whole grain flour
2 t. baking powder
1 t. baking soda
1 t. salt
3 c chopped bittersweet chocolate chunks
Combine all dry ingredients (flour, baking powder, baking soda & salt). Whisk to combine.
In a standing mixer (with paddle attachment), combine sugars, olive oil and butter. Beat to a smooth paste. Add the eggs one at a time. add vanilla.
Add dry ingredients. DON'T over mix. Gently mix in chocolate.
Roll the dough with wax paper OR plastic wrap, into a 2-ten-inch rolls. Refrigerate dough for 1-24 hours.
Remove the wrap on the dough & slice into 1-inch segments. Place the cookie pucks on a parchment lined sheet pan, with enough space to allow cookies to expand when they bake. Bake for 18 minutes at 325.