Olive Oil Chocolate Chip Cookies

Dry Ingredients

• All-purpose Flour 300g

• Cornstarch or Potatoe Starch 2 Tablespoons

• Baking Powder 1 teaspoon

• Baking Powder ½ teaspoon

• Brown Sugar or Coconut Sugar 50g

• Sugar 100g

• Salt ½ teaspoon

Wet Ingredients

• Olive Oil 150ml

• Vanilla 1 teaspoon

• Any Milk 130ml

Toppings

• Chocolate Chips

• Walnuts

Directions

Step 1: To start, add all the dry ingredients to a large bowl. That would be the Flour, Cornstarch, Baking Powder, Baking Soda, Brown Sugar, Sugar, and Salt. Stir them all up until completely incorporated. I like to use a whisk, but a fork would work to.

Step 2: Now add in all the wet ingredients, which would be the Olive Oil, Vanilla, and Milk. Mix until combine.

Step 3: Add in as much chocolate chips, nuts, and whatever you’d like into the dough.

Step 4: Let dough rest in the refrigerator for an hour, then heat the oven to 375F degrees. Make about 1.5 inch dough balls and place them onto a parchment paper lined cookie sheet and bake for 10 minutes.

Note: Some ovens will be different. To make sure the cookies have baked long enough, wait till the bottom of the cookies start browning then take them out. They should be browned at the bottom with some texture at the top. It is normal for the cookies to come out super soft and basically fall apart when picked up. As they cool down, they should firm up. If they are hard after cooling, it means you over baked them (Unless you want crunchy cookies).

Food prep tip: If you can’t eat all the cookies, and only need a small portion, you can freeze the dough. Put the dough onto some plastic wrap and form it into a log. Place it on a baking sheet and put into the freezer for a couple of hours till frozen. Then unwrap the dough, and place it onto a cutting board and cut 1 inch thick doughs and throw them into a ziplock bag and into the freezer. Doing this is the surest way to get fresh baked cookies anytime you want with the least effort.