It's a friend's birthday tonight, which means a super awesome excuse to bake. And also leave my kitchen afterwards and join humanity at last. But alas, it was a bit of a challenge because she can't eat dairy, and I can't eat most dairy substitutes (margarine, shortening, etc have palm oil in them). So I went a googling and found Olive Oil Chocolate Chip Cookies. No dairy for her, and no allergens for me. I was a bit hesitant, remembering that god-awful time I made a box mix cake (big mistake number 1) with olive oil instead of canola (big mistake number 2). It tasted like artificial over-processed ass. But the recipe assured me they're good, so I gave it a go.
Now is my turn to assure you that there is no ass-taste in these cookies. They're really good! Soft and chewy with an interesting (in a fantastic way) flavour. Try them! Impress your vegan or dairy-free friends with something delicious for once.
And you can now join me on Facebook!
Recipe from The Crepes of Wrath
Olive Oil Chocolate Chip Cookies
2 1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 or 2 tablespoons of milk (I used soy milk)
1 cup chocolate chips (I used the good kind without milk ingredients)
2 1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 or 2 tablespoons of milk (I used soy milk)
1 cup chocolate chips (I used the good kind without milk ingredients)
1. Preheat the oven to 375 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside.
2. Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in a tablespoon of milk to make the dough a bit firmer, maybe another tablespoon if you need it/if you feel the dough is too sticky/dry (I used about 1 tablespoon + 1 teaspoon).
3. Roll the dough into balls with your hands and place on a greased and/or lined baking sheet and bake for 10-12 minutes, until lightly golden and set. Mine took about 10 and a half minutes. These overbake quickly, so it’s better to take them out a bit early if you’re unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.
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