- 1 cup J.Olive Co. extra virgin olive oil
- 1 tablespoon vanilla extract
- ¾ cup granulated sugar
- ¾ cup golden brown sugar
- 1 teaspoon Kosher salt, plus extra for garnish
- 1 large egg
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 2 cups semisweet chocolate chips
- Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper. Set aside.
- Add the olive oil, vanilla, both sugars and the 1 teaspoon of salt, to a large mixing bowl. Mix until you have a smooth consistency.
- Now mix in the egg. Blend until it’s completely smooth again.
- Add the flour and baking soda to the bowl and mix just until it’s fully incorporated and you don’t see any dry spots of flour.
- Fold in the chocolate chips.
- Use your hand to shape the batter into balls, about 2 tablespoons each. (Your hand will be greasy from the oil, but I find for this recipe, hands are best.) Add the shaped balls of batter to the parchment-lined baking sheets as you go. They should have at least 2-inches between them, about a dozen per sheet.
- Use the palm of your hand to gently flatten the balls of batter, only about halfway.
- Then lightly sprinkle each one with Kosher salt.
- Place the baking sheets in the preheated 350 degree F oven until the cookies are golden brown along the edges, 10 to 12 minutes. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to come to room temperature.