EVOO Chocolate Chunk Cookies
These might just be the perfect cookie: with delicately crispy edges and soft and chewy centres, bittersweet dark chocolate and a pinch of flaked sea salt!
INGREDIENTS
230g all-purpose flour (suggest weighing, too much flour can result in dry cookies)
1 tsp baking soda
½ tsp kosher salt
½ cup (100g) Glasses & Grapes Butter, House Blend or Chocolate flavoured EVOO
¾ cup (175g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 ½ tsp vanilla extract
1 cup (150g) roughly chopped dark chocolate (60-80%recommended, you can also use a mix of multiple chocolates here too)
Maldon flake sea salt, for topping (optional, but strongly recommended)
DIRECTIONS
In a bowl, whisk together flour, baking soda and salt and set aside.
In a mixing bowl, mix together olive oil, brown sugar and sugar until evenly moistened. Add egg and egg yolk and beat on high speed for 30-60 seconds until smooth. Mix in vanilla.
Add dry ingredients and mix on low speed until almost incorporated. Add chopped chocolate, and fold with a spatula until chocolate is evenly distributed throughout.
Cover tightly with plastic wrap and chill for at least 30 minutes, or overnight for the best flavour.
Preheat oven to 350 degrees F. Line a heavyweight baking sheet with parchment paper.
Scoop a heaping tbsp of dough and shape into smooth balls. Arrange on parchment-lined baking sheet, leaving at least 2 inches of space between cookies. If desired, press a few chunks of chocolate into the top of each dough ball for a prettier baked cookie. Sprinkle with a small amount of flake sea salt. At this point you can also freeze the dough balls to bake later (freeze overnight on the cookie sheet, then transfer to a bag or airtight container to store for up to 1 month).
Bake for 9 to 11 minutes or until tops are puffed and edges are light golden brown (add an additional 2 minutes of bake time if baking dough directly from frozen). Before removing from the oven, give them a good smack on the baking rack (drop the pan from a few inches down on the rack) – this will help deflate any puffiness on top. Let cool on cookie sheets for 15 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store in an airtight container for up to 3 days.