Makes 18 cookies
1/3 cup extra virgin olive oil
3 tablespoons unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces semi-sweet or bittersweet chocolate (chips or bars cut into 1/2 inch chunks)
flaky sea salt for garnish (optional)
- Preheat oven to 350 ºF. Line two baking pans with parchment paper.
- Combine olive oil, butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Mix on medium to combine until light and creamy, about two to three minutes. Reduce the speed to low and add the egg and vanilla. Mix until combined.
- In a large bowl, combine flour, baking powder, baking soda and salt. Add dry ingredients to mixer and mix on low until almost combined. Do not over mix. Add chocolate chips or chunks and mix for a couple seconds. Remove the bowl and finish combining with a wooden spoon or sturdy spatula.
- Form 18 balls of dough, about 40 grams each. Place 9 balls of dough on each sheet.
- Bake at 350 for 12-13 minutes. Remove and let cool on a cooling rack.
- Sprinkle with flaky sea salt, if desired.
Recipe created by Vallery Lomas, America’s Best Amateur Baker, “The Great American Baking Show,” Season 3. Be sure to check out our article, “Baking Champion Vallery Lomas Rises to the Challenge,” to learn how the lawyer turned baker is following a new path.