Olive Oil Chocolate Chip Cookies Recipes

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CHOCOLATE-OLIVE OIL CRISPS



Chocolate-Olive Oil Crisps image

In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough lends a deeper sweetness than sugar alone. Delightfully snackable on their own, these crisps also work well alongside a bowl of fruity sorbet.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h40m

Yield Makes about 54 cookies

Number Of Ingredients 10

3/4 cup unbleached all-purpose flour
1/3 cup Dutch-process cocoa powder, sifted
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons honey
3/4 teaspoon pure vanilla extract
Sanding or turbinado sugar, for rolling

Steps:

  • Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk together oil, granulated sugar, egg, honey, and vanilla. Stir in flour mixture, then cover and refrigerate at least 30 minutes and up to 1 day.
  • Preheat oven to 350°F. Roll level teaspoons of dough into balls and coat in sanding sugar. Place on baking sheets lined with parchment, spaced about 2 inches apart. Refrigerate until firm, 15 minutes.
  • Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets. Store cookies in an airtight container at room temperature up to 1 week.

OLIVE OIL CHOCOLATE CHIP COOKIES



Olive Oil Chocolate Chip Cookies image

Make and share this Olive Oil Chocolate Chip Cookies recipe from Food.com.

Provided by Natasha Feldman

Categories     Chocolate Chip Cookies

Time 37m

Yield 12 Cookies, 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon flakey sea salt, to taste
1/2 teaspoon baking soda
1 cup extra-virgin olive oil
3/4 cup granulated sugar
1/2 cup honey
1 large egg
2 teaspoons pure vanilla extract
1 cup bittersweet chocolate, chopped into small pieces and shavings (about 8-ounces)

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl whisk together the flour, baking soda and salt. Set aside.
  • In another bowl whisk together the olive oil, sugar, honey, egg and vanilla extract. Add the dry ingredients into the wet in 3 stages. Stir in the chocolate.
  • Scoop 1/4 cup of batter onto a non-stick sheet tray per cookie. Sprinkle with flakey sea salt and bake 8-10 minutes or until the cookie is set and beginning to brown around the edges. Remove from oven and cool 5 minutes before serving. Once completely cooled you can store the cookies in an airtight container.
  • Nutrition Info Per Cookie.
  • Calories: 213.
  • Total Fat: 12.5 grams.
  • Saturated Fat: 3 grams.
  • Total Carbohydrate: 26 grams.
  • Sugars: 17.5 grams.
  • Protein: 2 grams.
  • Sodium: 77.5 milligrams.
  • Cholesterol: 8 milligrams.
  • Fiber: 1 grams.

Nutrition Facts : Calories 334.2, Fat 18.6, SaturatedFat 2.6, Cholesterol 15.5, Sodium 253.7, Carbohydrate 40.1, Fiber 0.6, Sugar 24.2, Protein 2.7

OLIVE OIL COOKIES



Olive Oil Cookies image

One of my favorite combinations is honey, olive oil and sea salt. It works great in cookies as well as savory things. Add to that notes of lemon and rosemary and you've got yourself a one-of-a-kind treat. -Bryan Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 11

3/4 cup sugar
1/2 cup olive oil
1 large egg, roome temperature
1/4 cup honey
1/4 teaspoon lemon extract
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons minced fresh rosemary
2 teaspoons grated lemon zest
1-1/2 teaspoons baking soda
1/4 teaspoon plus 2 teaspoons sea salt, divided

Steps:

  • In a large bowl, beat sugar and oil until blended. Beat in the egg, then honey and lemon extract. Combine the flours, rosemary, lemon peel, baking soda and 1/4 teaspoon salt. Gradually add to sugar mixture; mix just until combined., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Sprinkle tops with remaining sea salt. Bake at 350° for 9-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 303mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

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