Wednesday, March 14, 2012

Chocolate Chip Cookies …not for the kids

Unless you're educating your young ones in the pleasure of bitter or unsweetened chocolate… you might want to save this recipe for yourself…. or guests you hope to impress :D

The ingredients are simple, few, and rich. You don't have to shy away from the use of olive oil (of any kind). Extra Virgin adds dimension. This batter yields about 30 thick, chewy cookies (2-½" in diameter).

Chocolate Chip Cookies

1-½ cups Brown Sugar
2 tsp. Vanilla Extract
½ cup Olive Oil
2 oz. Unsweetened Chocolate chopped pretty fine
2 beaten Eggs
¼ cup Water

2 cups Flour
½ tsp. Baking Soda
½ tsp. Sea Salt
3 oz. Semi-Sweet Chocolate Chips

Preheat oven to 350℉

In a large bowl, mix sugar, vanilla, olive oil thoroughly. Add in chopped chocolate shards, beaten eggs and ¼ cup water.

In a large measuring glass, mix flour, salt and baking soda. Then incorporate dry ingredients thoroughly into the wet. Finally, add 3 oz. (or a half-bag) of semi-sweet real chocolate chips to the batter.

Roll into 1" balls and place about 1-½" apart on un-greased cookie sheets. Bake in the center of the oven for 12 minutes. They will spread out, plump up, and remain quite light in color. Allow to sit on baking sheets a few moments before removing cookies to a rack to cool. Pack in air-tight container.

Warm from the oven… they are "out of this world" - but am quite certain the ingredients will continue to meld and their taste will continue to intensify the next day - if there are any left.

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