Looking to satisfy a sweet tooth? This recipe for chocolate cookies uses olive oil in place of some of the traditional butter, resulting in a cookie that practically melts in your mouth. If you’re a true chocoholic, press a few chocolate chips into the dough or dip one end of each cookie in melted dark chocolate for an added treat.
Ingredients
- 3 cups all-purpose flour
- 1-1/2 cups unsweetened natural cocoa, plus more for rolling out the dough
- 2-1/2 teaspoons baking powder
- 1 teaspoon instant espresso powder
- 1/4 teaspoon salt
- 12 ounces unsalted butter
- 2-1/2 cups sugar
- 4 tablespoons extra virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla paste or extract
Directions
Step 1
In a large bowl, sift together the flour, cocoa, baking powder, espresso, and salt. In the bowl of a stand mixer with the paddle attachment or with a hand beater, cream the butter for 5 minutes, then slowly add the sugar and then the olive oil. Add eggs and vanilla and beat until combined. On low speed, beat in the flour-cocoa mixture in 4 batches. When fully incorporated, transfer the dough to a large piece of parchment paper, flatten it out into a rectangle with your hands, fold up the sides of the paper, and chill for 30 minutes for easier rolling.
Step 2
Preheat your oven to 350°F. Working in two batches and using a small amount of cocoa to coat the rolling pin, roll out the dough into a larger rectangle about 1/4 inch thick. While you can use cookie cutters, it’s easier and more elegant to cut the dough into long, thin rectangles, about 4 inches long by 1-1/2 inches wide. Transfer to cookie sheets, spacing them about 1 inch apart—they will spread. Bake until set and slightly puffed, about 10 minutes, rotating the cookie sheets halfway through. Don’t overbake—they’ll firm up as they cool. Cool the cookies on racks and then place them in a cookie tin.
Yields about 50 cookies