Well-known cookbook author Rozanne Gold shared this recipe on an episode of Martha Stewart’s Cooking Today on Sirius XM 110. These cookies’ oval shape, payload of olive oil, and the fact that they’re rolled in chocolate chips make them unusual and very professional looking (and tasting!).
- 2 cups self-rising flour
- 2/3 cup sugar
- 2 extra-large eggs
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 6 ounces miniature chocolate chips
Preheat the oven to 325°F.
Put the flour and sugar in the bowl of an electric mixer. In a separate bowl, whisk together the eggs, olive oil, and vanilla and almond extracts. Add the wet mixture to the flour mixture and mix until a smooth dough forms. The mixture will be slightly crumbly and a little oily. Knead several times on the counter. Form into 24 balls and then shape into small ovals that are 1 1/2 inches long and 3/4 inch wide. Roll the tops and sides in miniature chocolate chips.
Line a large rimmed baking sheet with parchment paper or a Silpat mat. Place the cookies 1 inch apart. Bake for 25 minutes, or until firm to the touch. Remove from the oven and let cool on the pan. Remove with a thin-bladed spatula.
Makes 24 cookies — Recipe from Rozanne Gold on Cooking Today, June 14, 2012