My mother is always complaining about me using up all the butter in the house. She goes on and on about how I go through eight sticks, in a matter of days because I am always baking. So, when I came across this NON-butter cookie recipe on How To Eat A Cupcake's blog, I knew my mother would be ecstatic. And indeed she was. She even said she would be the FIRST to try them as soon as they came out the oven.
Now, I was a little wary about how they would turn out. I was afraid that I would be able to taste the oil, especially because I am so used to the buttery taste of all my other cookies. Also, whenever I try out new chocolate chip cookie recipes, I ALWAYS fail. ALWAYS. They either come out too flat, or too hard, or a combination of both. Fortunately enough, these cookies turned out to be none of the above. They were soft and they stayed that way overnight. Chewy, delicious, and apparently healthy. I'd say this recipe is a keeper.
Olive Oil Chocolate Chip CookiesYield: 2 dozen cookies
Ingredients:2 and 1/4 cups flour
1 teaspoon salt (I used 1/2 teaspoon)
1 teaspoon baking soda
1/4 cup extra virgin olive oil
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup chocolate chips
Directions:Preheat oven to 375 degrees.
In a medium bowl, mix flour, salt and baking soda.
In a larger mixing bowl, beat eggs. Add olive oil and beat until completely mixed with eggs.
Add sugars, vanilla and mix until combined. Beat in dry ingredients slowly. Fold in chocolate chips, if using.
Drop by rounded teaspoon onto ungreased baking sheets. ( I used a tablespoon scoop)
Bake for 9 to 11 minutes until bottom of cookies are golden brown. (I baked mine for 11 minutes exactly and the tops were pale blonde). Let stand for 2 minutes, then place on wire racks to cool.