I am so proud I’m beaming! I’ve FINALLY found the secret to perfectly crispy, chewy cookies! FINALLY!
They’re made with olive oil, not butter. Oh yeah.
Chocolatey, olive oily and with a hint of roasted garlic. Yep. Garlic.
No I’m not crazy. I’m just adventurous!
So if you’re an adventurous soul as well, give it a shot. You’ll love it!
Just try to share so you aren’t the only one with garlic breath!
Garlicky Chocolate Chunk Cookies
1 cup all purpose flour
2 tablespoons dark rye flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup plus 1 tablespoon extra virgin olive oil
1/2 cup plus 3 tablespoons granulated sugar
2 teaspoons molasses
1 egg, room temperature
1/4 teaspoon vanilla extract
1 clove roasted garlic, crushed
1 cup chocolate chunks
Combine flour, salt and baking soda, set aside. With a stand mixer, beat oil, sugar and molasses until it starts to get a bit airy. It won’t get fluffy, poor olive oil. =( After the sugar and oil are combined, beat in egg, vanilla and garlic until well incorporated. Add flour mixture a bit at a time until well mixed, then add in chocolate chunks. Cover dough and refrigerate at least 24 hours.
The next day, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and (without allowing it to come to room temperature) drop dough onto parchment paper by roughly 2 tablespoon rounds that are an inch to an inch and a half apart. Gently press dough down a bit to help flatten the cookies out as they don’t spread much. Bake cookies 12-14 minutes. Remove from oven and allow to cool for 5 minutes. Then chow down!
Nom nom nom!