Who doesn’t love chocolate chip cookies? This recipe transforms the classic formula by replacing half the butter with extra virgin olive oil and adding nutritious whole wheat flour and pecans, which lend a nutty crunch. For best results, bake only one sheet of cookies at a time. This recipe makes a large batch. If you only need a smaller one, put one dough log in the freezer for the future.
Ingredients
- 1-1/2 cups cake flour
- 1-1/2 cups bread flour
- 3/4 cup white or golden whole wheat flour
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 6 ounces unsalted butter, softened
- 1-1/4 cups brown sugar
- 1 cup sugar
- 2 large eggs
- 1/2 cup extra virgin olive oil
- 2 teaspoons vanilla
- 1 pound dark or bittersweet chocolate chunks
- 10 ounces pecan halves
Directions
Step 1
In a large bowl, whisk together the flours, baking soda, baking powder, and salt and place next to your mixer or mixing bowl.
Step 2
Using a stand mixer fitted with the paddle attachment or a large bowl and a hand mixer on medium speed, blend the butter and sugars until smooth. Add the eggs, one at a time, then the olive oil and vanilla. On the lowest speed, add the flour mixture and beat until no traces of flour remain, about 20 seconds, then mix in the chocolate and pecans until evenly distributed, about another 20 seconds.
Step 3
Divide the dough between two long pieces of parchment paper and shape each into a thick log, about 3 inches in diameter. Roll up each log in its parchment and tuck under the ends. Wrap each log separately in foil, then refrigerate for 24 to 48 hours.
Step 4
When ready to bake, preheat your oven to 350°F. Slice one log into 10 disks and transfer to a rimmed sheet pan lined with parchment. Bake on a rack in the lower third of your oven until lightly brown, about 16 minutes, rotating the pan halfway through. Repeat with the second log. Let cool for at least 10 minutes before eating and let cool completely before storing in cookie tins.
Yields 20 oversized cookies