olive oil salted chocolate chip cookies
I know, I know, yet another chocolate chip cookie. I don't know what came over me except I do like to have a little something sweet each night with a cup of tea and a cookie fits the bill. I saw these Ovenly cookies on Instagram last week and tracked down the recipe to try them out.
The recipe uses oil instead of butter and water instead of eggs so if you use dark chocolate without any milk solids, the cookies just happen to be vegan. I still had chocolate leftover from the browned butter cookies I made a few weeks back so I used milk chocolate, semi sweet and bitter sweet chocolate in my cookies. I also added some crunch with a few toasted pecans.
The cookie dough is markedly different from regular cookie dough made with butter. It's really greasy and definitely needs the rest time indicated in the recipe. I scooped the dough out using a 20 ml tablespoon which made a 35g cookie. I rolled each cookie into a ball before placing the cookies in a reusable plastic bag in the freezer as suggested. They were in the freezer for closer to 20 minutes than the suggested 10 minutes. My freezer is too small for a baking tray so I transferred the cookies to a tray just before baking. They were probably a bit cold so they needed a 15 minute bake time rather than the suggested 12-13 minutes.
Here's the recipe for almost vegan salted chocolate chip cookies which makes fifteen 35g cookies or ten 55g cookies. It was adapted from this Ovenly bakery recipe and you can find the original recipe here. The cookies are vegan if you use dark chocolate without any milk solids. You'll need to start this recipe the day before baking to allow for resting time
For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.
Olive oil salted chocolate chip cookies - makes 15 small cookies
Ingredients
1 cup plain flour
½ tsp baking powder
Scant ½ tsp bicarb soda
pinch salt
100g coarsely chopped chocolate (I used a combination of milk chocolate, 48% and 70% dark chocolate)
75g toasted pecans, coarsely chopped
¼ cup caster sugar
¼ cup brown sugar, packed
65g olive oil (¼ cup plus 1 and ½ tsp)
37g water (just under 2 tbs)
1 tsp vanilla extract
flaky sea salt, for garnish
1 cup plain flour
½ tsp baking powder
Scant ½ tsp bicarb soda
pinch salt
100g coarsely chopped chocolate (I used a combination of milk chocolate, 48% and 70% dark chocolate)
75g toasted pecans, coarsely chopped
¼ cup caster sugar
¼ cup brown sugar, packed
65g olive oil (¼ cup plus 1 and ½ tsp)
37g water (just under 2 tbs)
1 tsp vanilla extract
flaky sea salt, for garnish
To make the dough
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the chocolate chips and pecans and toss to coat.
In a separate large bowl, whisk the sugars with the oil, water and vanilla until smooth, about 2 minutes. Add the flour mixture and stir just until everything is combined and no flour is visible. Don't overmix. The dough will be quite oily looking at this stage. Cover with plastic wrap and refrigerate the dough for at least 12 hours and up to 24 hours. Don't skip this step!
To bake
Preheat the oven to 180°C, conventional. Line two baking pans with baking paper. Remove the dough from the refrigerator and scoop it by the tablespoonful, squeezing well to form balls of dough. Place onto the baking sheet leaving 5 cm of space between each mound.
Place the unbaked cookies in the freezer for 10 minutes; this will help the cookies retain their shape. Just before the cookies go into the oven, sprinkle them with flaky sea salt.
Bake for about 12 to 13 minutes, or until the edges are just golden. Halfway through the bake time, flatten each cookie a little and rotate the pan. At the 12 minute mark you can scoot the cookies with a larger cookie ring if you wish to make nice round edges. My cookies then needed a further 3 minutes bake time until they were just golden around the edges. Be careful not to over-bake.
Remove the cookies from the oven and cool for about 10 – 15 minutes before removing then placing on a wire rack. Store any leftover cookies in an airtight container.
These cookies are simply delicious - simultaneously chewy and crunchy and so tasty.
Next time I make these cookies I'll use an egg in the mixture instead of water just to see if it affects the finished cookie.
See you all again next week with some more baking from my kitchen and I promise you, it will not be another chocolate chip cookie recipe.
Bye for now,
Jillian
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