EVOO Chocolate Chunk Cookies

Trust us on this one, extra virgin olive oil makes for a uniquely delicious cookie with a crispy outside and chewy center. Especially if you're pressed for time - these are a winner and must try.

Ingredients:

Serving Size: Makes 8-12 Cookies

• 1/2 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1 tsp. salt
• 1/2 cup Kosterina Everyday (or original) Extra Virgin Olive Oil
• 1 egg
• 1 tsp. vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp. baking soda
• 2-4 bars of Kosterina Almond Butter & Vanilla Dark Chocolate
• Flakey sea salt for topping (optional)

Directions:

• In a bowl or standing mixer, mix together the granulated sugar, brown sugar, salt, and olive oil.
• Mix in the egg and vanilla extract, mixing gently until just combined.
• Add in the flour and baking soda.
• Break apart or chop the EVOO Dark Chocolate Bars into large & small chunks. Mix until combined into a soft dough.
• Chill the dough for at least 30 minutes in a refrigerator.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.  
• Scoop the dough with an ice-cream scooper onto your baking sheet leaving at least 2 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-14 minutes, or until the edges have started to barely brown
• Once removed from the oven, let cool
• Sprinkle sea salt on top (optional) + enjoy!