Chocolate Chip Cookies
- Preparation: 15min
- Cooking Time: 14-16min
- Serves: 24 pieces
– 300g plain Flour
– 1 teaspoon baking soda (6g)
– 1 teaspoon salt (6g)
– 50g caster sugar
– 140g dark brown sugar
– 175ml Leccino EVOO
– 2 egg yolks
– 1 teaspoon vanilla extract
– 250g dark chocolate chips
Preheat oven to 180°C /160°C fan forced. Line 2 baking trays with baking paper.
Pulse the flour, baking soda and salt in a food processor for 5 seconds
In a large bowl, use a handheld mixer to combine the sugars, egg yolks, vanilla extract and extra virgin olive oil (add the ingredients in this order). Add the pulsed dry ingredients to the wet, stir until just combined. Do not over mix. Add in the chocolate chips.
Use an ice cream scooper to drop 24 portions of the dough onto the baking trays. (At this stage, the cookies can be frozen on the trays then moved to zip-lock bags for baking at a later time). For dainty cookies, cut portion size by half.
Bake for 14-16 minutes or until lightly browned. Allow cookies to cool on the tray for 2 minutes, then transfer to wire racks to cool completely.
Always check oven temperature with a temperature gauge.
If dough is too soft, freeze it for 5 minutes (to avoid cookies coming out of the oven looking like pancakes!).
If dough is too dry, add some of the left out egg whites.
Use the food processor to “sift” dry ingredients (instead of a sieve) for even aeration and blending of leavening agent.