Blood Orange Olive Oil & Dark Chocolate Chip Cookies with Salted Caramel Sea Salt
Blood Orange Olive Oil & Dark Chocolate Chip Cookies with Salted Caramel Sea Salt
Print Recipe
|
Once you make these, you'll wonder how you ever lived without them.
Adapted from www.vindulge.com
Blood Orange Olive Oil & Dark Chocolate Chip Cookies with Salted Caramel Sea Salt
|
Print Recipe
|
Once you make these, you'll wonder how you ever lived without them.
Adapted from www.vindulge.com
| Servings | Prep Time | Cook Time |
| 42cookies | 50minutes | 12minutes |
| Servings | Prep Time |
| 42cookies | 50minutes |
| Cook Time |
| 12minutes |
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cups bread flour
- 1/2 tsp baking soda
- 1/2 cup + 1 tbsp Frescolio Blood Orange Infused Olive Oil
- 1/2 cup granulated sugar
- 1 cup brown or demarara sugar packed
- 1/2 tsp table salt
- 2 tsp real vanilla extract
- 1 egg
- 1 egg yolk
- 1 1/4 cups dark chocolate chips
- SaltWest Salted Caramel & Chocolate Sea Salt to top cookies (optional but encouraged)
Servings: cookies
Units:
|
Ingredients
Servings: cookies
Units:
|
Instructions
- Whisk the flours and baking soda together in a medium bowl; set aside.
- Whisk both sugars, salt, vanilla and olive oil in a large bowl until fully incorporated.
- Add the egg and yolk and whisk until the mixture is smooth with no lumps of sugar remaining; about 30 seconds. Let the mixture stand for 3 minutes, then whisk again for 30 seconds. Repeat this process of resting and whisking 2 more times until the mixture is thick and smooth.
- Using a rubber spatula, add the flour mixture to the wet ingredients until just combined. Stir in the chocolate chips and make sure there are no flour pockets remaining.
- Cover the bowl with plastic wrap or a dishcloth, and let the dough rest in the fridge for 30 minutes.
- Preheat the oven to 325 degrees. Prepare two cookie sheets with parchment paper or a silicone baking mat.
- After the dough has chilled, use a tablespoon to scoop out the dough, and roll into balls. Space the cookies 2-3 inches apart on the cookie sheet, and press down gently on each one to flatten it slightly. If using, sprinkle a pinch of the sea salt on to each cookie before putting the tray in the oven.
- Bake until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 12-14 minutes. Let the cookies rest on the sheet for five minutes, then transfer to a wire rack to cool completely.
Recipe Notes
The bread flour isn't necessary, but an awesome addition as it gives the cookies a chewier texture. If you don't have any on hand, use all-purpose flour instead.
Other substitutions: Lemon Infused EVOO, Butter Infused EVOO, any medium Varietal.
The Salted Caramel & Chocolate Sea Salt is a lovely addition to make these cookies that special something. Alternatively, the Espresso Brava Sea Salt is excellent as well!