Salted Dark Chocolate Olive Oil Cookies

Ingredients

¾ cup SOOC Extra Virgin Olive Oil (Italian Biancolilla Olive Oil is the best!)
1 tsp Vanilla Extract
2 Eggs
¾ cup Sugar
¾ cup packed Brown Sugar
2 ½ cups Flour
¼ tsp Salt
1 tsp Baking Soda
8 oz. Dark Baking Chocolate, roughly chopped (substitute chocolate chips, if preferred)
2 tsp SOOC Fleur de Sel Sea Salt

Directions

Heat oven to 375℉.

In a large mixing bowl or stand mixer, combine extra virgin olive oil, vanilla, eggs, sugar, and brown sugar.

Add flour, salt, and baking soda to bowl; mix until ingredients are incorporated and you have a smooth dough.

Fold chopped dark chocolate into the dough with a spatula.

Line a large baking sheet with a sheet of parchment paper.

Use a 2″ cookie scoop to scoop dough into balls. Place dough scoops 1 inch apart on the baking sheet.

Bake cookies at 375℉ for 9-12 minutes until lightly browned. Remove to a wire rack to let cool.

Serve cookies immediately or let them cool completely and store in an airtight container on the counter for up to five days.

TIP: If you are able to, bring your eggs to room temperature (by taking them out of the fridge a few minutes early) before mixing this cookie dough. Cold eggs can make the olive oil seize up a little bit, which can prevent the cookies from spreading as evenly.

TIP: For lighter, less dense, thinner cookies, reduce the amount of flour to 2⅓ cup. Be sure to measure the flour correctly by loosening flour with a spoon, scooping it into a measuring cup and then leveling it off. Too much flour can also prevent the cookies from spreading evenly.

TIP: Make too many for just Santa? If you've made a larger batch, these cookies will also hold in the freezer!