Sunday, October 23, 2011

Olive Oil Chocolate Cookies

Oven 350

2 1/4 c flour
1/3 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c olive oil
1/2 c white sugar
3/4 c brown sugar
1 tsp vanilla
3 eggs

One or a mix of the following is optional:
One bag of chocolate chips
1 cup chopped nuts
3/4 c rice crispies.

Combine flour, cocoa, soda, and salt and set aside.
Combine oil, sugars, and vanilla in a mixing bowl and beat until creamy (about 3 minutes), add eggs and beat for another minute or so.  Add dry ingredients and mix until blended.  Stir in optional ingredients.

Chill the dough unless you want super huge and flat pancake looking cookies.  The dough can keep nicely in the fridge for at least 6 days (it's never made it longer than that, so I can't vouch for it past then).

Drop batter onto well greased cookie sheet, or one covered in parchment paper, and bake for 8-12 minutes.

If you make golf-ball sized dough balls it should make about 3 dozen, that is if you can keep your hands off the dough.  That stuff tastes like a mix between chocolate pudding and brownie batter, seriously the best cookie dough ever!

The cookies are a little cake-like and the extra texture of chocolate or something crunchy really makes them awesome when cooked.

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