We had one of the busiest weeks at the restaurant this past week! 500 people here, 1200 there, 300 here.. it’s been crazy! But we always pull through and at the end of the day I still love what I do, so I can’t complain. I made caramel apples studded with pink peppercorns (first time ever making caramel apples) and it is definitely a labor of love, but probably the most satisfying thing I’ve made all week. I’ve had some good rest over the weekend and I’m back ready to create even more this week! Hockey season starts also! I’m not a huge fan but my boyfriend is and we’re heading to one of the first games of the season this week, so that’ll be way more exciting than watching on tv.
This chocolate chunk olive oil cookie is just as good as any other chocolate chip cookie- except dairy free and a slight olive oil aroma. And CHUNKS of chocolate, of course. I absolutely love using olive oil in desserts because it’s so aromatic. Extra virgin is the way to go because it has even more of a fruity flavor.
One more week until I can finally reveal what I’ve been working on all summer! Stay tuned!
Chocolate Chunk Olive Oil Cookies
Yield 25 cookies
Extra Virgin Olive Oil 3/4 cup
Brown sugar 3/4 cup
Sugar 3/4 cup
Flour 2 1/2 cups
Baking soda 1 tsp
Salt 1/4 tsp
Chocolate chunks 8 oz.
Preheat oven to 350 degrees F. Line 3-4 sheet trays with parchment paper.
Roughly chop chocolate chunks.
Place olive oil, brown sugar, sugar in a stand mixer fitted with a paddle attachment. Mix on low and add eggs, one at a time.
Add in flour, baking soda, and salt. Add chocolate chunks last.
Use a cookie scoop to scoop dough onto parchment paper, space them 2″ apart from each other.
Bake for 10-12 minutes. Cool at room temperature and enjoy!