April 24, 2015 Leave your thoughts
Hello! Sorry for pulling a disappearing act on you all again. The past month has been quite exciting, I must admit: I visited three colleges (Cornell being my absolute favorite), spent a week in San Francisco, and got asked to prom by a complete sweetheart…so in addition to lots of prep work for AP tests next month, I’ve been busy. But, as always, I’ve been cooking, and I’d like to share one of my delicious creations today.
I was in a performance poetry show back in March, and the day of opening night, I suddenly got a craving for chocolate chip cookies. I don’t know why it happened, but when a craving like that comes along, you’ve gotta follow your heart and go for it.
Of course, I wasn’t going to make “normal” chocolate chip cookies! No, these were (as my friends like to call them) “special” chocolate chip cookies, made with olive oil for a little flavor twist and sprinkled with sea salt for a nice contrast. Sounds strange, but these were absolute heaven.
The best part about chocolate chip cookies is that you can really mix them up and create a million other flavors in the process. Go nuts–literally–or throw in some dried fruit just for fun. Hey, how about some crystallized ginger or cacao nibs? All are game; the cookie batter is your canvas.
For the record, these are my attempt at trying to be as traditionalist as possible. I just don’t do basic.
Fortunately, these cookies aren’t too complicated to make, either. I would give you a detailed explanation, but I don’t think I need to describe how to mix things in separate bowls and combine them. But I will give you a picture of dough because, chances are, you will be eating more of this than the actual cookies themselves.
Or maybe you’ll go for the actual cookie? I don’t know…depends on what kind of person you are.
Think olive oil in a cookie sounds weird? Think again! These cookies are light yet flavorful, and the slightly-fruity oil and punch from the salt really highlights the chocolate chips.
Adapted from this recipe
Yield 16-20 cookies
2 cups of whole wheat flour or spelt flour
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of apple cider vinegar
1/4 cup of extra virgin olive oil
1 tablespoon of vanilla extract
1/2 cup of brown sugar or coconut sugar
1/2 cup of unrefined cane sugar
2 flax eggs (so 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water)
1 cup of chocolate chips
Sea salt for sprinkling
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
In a small bowl, prepare the flax eggs by mixing the flaxseed meal with the water. Let stand for 10 minutes.
In a medium bowl, sift together the flour, baking soda, and salt. Stir together and set aside.
In a large bowl, whisk together the sugars with the olive oil, vinegar, and vanilla extract until well-combined, then add the flax eggs and whisk again.
With a spatula, fold in the dry ingredients until just combined, then fold in the chocolate chips. (Feel free to add more, if you’d like. No one ever says no to more chocolate chips…)
Using a smaller ice cream scoop or two large spoons, scoop the cookie dough onto the prepared baking sheets. Each cookie should be roughly under 2 tablespoons.
Bake until beginning to turn golden-brown, about 10-12 minutes. Upon removing from the oven, sprinkle with sea salt and flatten slightly with the back of a fork, then let cool completely (or mostly) before eating.
(By the way, that little scar on my arm is from when I accidentally hit myself with a butt scooter in gym class. Only I would find a way to get injured on a butt scooter, of all things.)
When it comes to cookies, do you like something exciting or are you more of a traditionalist? Leave me a comment here or on Facebook and let me know!