Chef: Carey Jones and Robyn Lenzi authors of Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Favorites
1 ¼ cups all-purpose flour
¼ tsp baking soda
1/8 tsp salt
¼ cup (½ stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup packed dark brown sugar
1 large egg
¼ cup extra-virgin olive oil
½ cup semisweet chocolate chips
Coarse sea salt, such as Maldon, or fleur de sel for sprinkling
Scroll down for the full recipe.Directions:
Makes about 24 cookies
1. Preheat the oven to 350°F. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, and salt in a medium bowl.
3. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute. Add the egg and mix until completely combined. With the mixer still running, drizzle in the oil and mix until completely combined; the mixture will be very loose, like pancake batter. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chocolate chips and mix on low speed until evenly distributed. Cover the dough and chill for 2 hours or overnight.
4. Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in apart. Sprinkle a healthy pinch of sea salt over each cookie.
5. Bake for 11 to 13 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden, being careful not to over bake them. The cookies should still be soft in the center but shouldn’t look wet.
6. When cool enough to handle, transfer to wire racks to cool completely. Store in an airtight container at room temperature, the cookies with keep for 2 to 3 days.Read MoreLess