Chewy Chocolate Olive Oil Cookies
These very dark chocolate cookies are baked with olive oil to recall the Chanukah miracle. For striking color and chewy texture, use dark cocoa, such as Hershey’s Special Dark.
- 2/3 cup extra virgin olive oil
- 1 cup sugar
- 1 cup light brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened dark cocoa (not regular cocoa)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
- In a large bowl, use an electric mixer on medium speed to beat together the olive oil, sugar and brown sugar, scraping down the bowl a few times, until the mixture comes together into small clumps and looks like crystals. Turn the mixer to low speed, and with the mixer running, add the eggs, one at a time, beating well after each addition. Stop the machine and scrape down the bowl as needed. Add the vanilla and whisk again. Add the flour, cocoa, baking powder and salt and mix well with a wooden spoon or silicone spatula. Add the chocolate chips and mix to distribute. Place the dough in the fridge for 1 hour.
- Preheat oven to 400 degrees. Line three baking sheets with parchment paper, or bake in batches. Cover and refrigerate the dough between batches. Scoop up a heaping tablespoon of dough and use another spoon to drop the dough on the prepared baking sheets, about 2 inches apart.
- Bake the cookies for 12 to 14 minutes, until the cookies are mostly set but the centers are still soft; when you press the centers, your finger should be able to press halfway down into the cookie. Use a spatula to immediately lift the cookies onto a wire rack and let cool. Store at room temperature in an airtight container for up to 5 days or freeze for up to 3 months.
- Reprinted with permission from The Holiday Kosher Baker © 2013 by Paula Shoyer (Sterling Publishing Co., Inc.).