Chocolate Cookies with Olive Oil
Martine Tartour submits a chocolate chip cookies with olive oil recipe to remember the oil used for eight days during Chanukah.
(To remember the oil used for eight days during Chanukah)
Submitted by Martine Tartour
Servings: 15 cookies
3/4 cup unsalted butter
1 teaspoon olive oil
1 cup dark brown sugar
1 egg yolk
2 egg whites
1 teaspoon baking soda
1 1/2 cups flour
1 teaspoon Diamond Crystal salt
6 ounces bittersweet chocolate (70 percent cacao), chopped
3 ounces white chocolate, chopped
In a saucepan, lightly melt the butter to soften it, then pour it into a salad bowl.
Add the brown sugar and olive oil and mix with a whisk.
Add the eggs whites, egg yolk, then in order, the flour, baking soda and salt.
Mix lightly. Add the chopped chocolate. Put the salad bowl in the fridge for 3 hours.
Then make 2-ounce balls, place them on a sheet of aluminum foil and use 3-inch diameter circles to make your cookies.
Good trick: place a few chunks of chocolate on top of the balls of cookie dough right before baking. Let them rest all night long.
The next day, cook for 9 minutes at 375F.
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