January 4, 2018


I have included a record number of pictures in this blog post.  I got a new camera for Christmas.  It is a full frame camera, as opposed to my cropped DSLR that I used in all of my past posts.  I also got a new macro lens.  And it is pretty impressive.

I will have to practice more with my new camera, but in the meantime, I couldn't resist sharing these pictures of my very favorite dessert:  chocolate chip cookies.  

This recipe is a delicious, and somewhat sophisticated version for this popular cookie! 

I think of all the different recipes for chocolate chip cookies I have tried over the years, this is my favorite.   

"Sophisticated".  Indeed.

I scooped up individual cookies and put them in freezer bags and placed them in my freezer.   I can take out two, three, or four at a time and bake them so they are ooey, gooey, warm dark chocolatey goodness!  And also, there's not so much temptation to eat more than one or two.

The fruity taste of the olive oil in the cookie is extraordinary, and the dark chocolate chips combined with the sea salt is nothing short of wonderful.

Who loves chocolate chip cookies?  And who loves to try different recipes for chocolate chip cookies?  If you are in the same camp as I am about chocolate chip cookies, you should give this recipe a try.  XXOO


Olive Oil and Sea Salt Dark Chocolate Chip Cookies

3 cups all-purpose flour
1 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of sea salt
1/2 cup of extra virgin olive oil
1/2 cup of butter - softened
1/2 cup sugar 
1-1/2 cups brown sugar (packed)
2 large eggs, room temperature
1 tablespoon of pure vanilla extract
12 ounce package of dark chocolate chips

1.  Whisk flour, baking soda, baking powder, and sea salt together in a mixing bowl.  Set aside.
2.  In a stand mixer using the paddle attachment, mix together olive oil, butter, sugar, and brown sugar until incorporated.  Add eggs and vanilla and continue mixing (stopping mixer and scraping down sides) until well incorporated.
3.  Turn mixer on lowest setting, add dry ingredients in small amounts until just mixed.
4.  Stir in chocolate chips.
5.  Cover mixing bowl with plastic wrap (such as Saran Wrap) and place dough in the refrigerator for at least one hour.  
6.  To bake, preheat oven to 375 degrees F.  Using a medium sized cookie scoop, scoop cookie dough onto a cookie sheet and bake for 10 to 15 minutes.
6.  Always best when served warm. 



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