Friday, May 21, 2010

Olive Oil Chocolate Chip Cookies

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!

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)
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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