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PDF2 olive oil

Big chewy brown sugar cookies made with olive oil. These crinkle cookies puff up in the oven and flatten into the prettiest, craggy cookies. They have a noticeable olive oil flavor, so use good quality.

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PDF2 olive oil

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  1. Deliciously Easy Olive Oil Chocolate Chip Cookies: A Dairy-Free Delight Introduction: Hello there! Today, I'm thrilled to share a delightful recipe for Olive Oil Chocolate Chip Cookies. These treats are not only dairy-free but also perfect for a small batch. Quick to whip up in just one bowl, these cookies boast gooey puddles of chocolate, require no stand mixer, and are incredibly versatile. With a satisfying crunch on the edges and a chewy middle, these cookies are bound to become your new favorite! INGREDIENTS 75g Filippo Berio Delicato Extra Virgin Olive Oil 90g Muscovado Sugar or Brown Sugar 50g granulated sugar 20g Turbinado (Raw) Sugar 1 large egg, at room temperature 1 tsp salt 1 tsp espresso powder 145g All-Purpose Flour ¼ tsp baking soda 200g dark chocolate, coarsely chopped, plus extra for the tops (I used a mixture of milk and dark) Cook Mode Prevent your screen from going dark INSTRUCTIONS 1.Preheat the oven to 325°f / 165°c. Line 1-2 sheet pans with parchment paper. 2.In a medium bowl, using a handheld electric mixer or a whisk (or you can use a stand mixer fitted with the whisk attachment), combine the Filippo Berio Delicato Olive Oil, muscovado sugar, granulated sugar, turbinado sugar, and egg. Mix on high speed for about a minute, until the mixture is well combined. Add the salt, espresso powder, all-purpose flour, and baking soda and fold in by hand using a rubber spatula.

  2. 3.The dough will seem a little oily and may take a little work to come together - this is ok! Add the chopped chocolate and mix to incorporate. 4.Scoop out 3 Tbsp balls of dough (about 75g per ball) and roll into rough balls. Press additional chocolate onto the top of each ball if desired. 5.Bake the cookies for 16 to 17 minutes, until the edges are set. Remove from the oven and tap the baking sheet briefly on the counter to deflate the cookies slightly. If you would like them perfectly round, use a cookie cutter slightly larger than the cookies to scoot them into a round shape. Finish with flaky sea salt. Allow to cool on the sheet pan for about 20 minutes. 6.Store leftovers in an airtight container at room temperatur Getting Started: I'm excited to share this Olive Oil Chocolate Chip Cookie recipe with you. I've been wanting to create a dairy-free version for a while, and I'm confident you'll love it as much as I do. While I adore my go-to chocolate chip cookie recipe, the allure of a small batch version with no chill time was too tempting to resist. These dairy-free chocolate chip cookies are a game-changer. If you're a fan of smaller yield recipes, my small batch chocolate chip cookies are a must-try! Note: During testing, I made extra batches, so while the recipe makes 8 large cookies, I used some extras for the photos. Check the FAQ section for tips on making smaller cookies. Why These Cookies Are the Best: 1.Small Batch: Ideal for a small group or when you crave a handful of cookies without making a full batch. 2.Dairy-Free: Using Filippo Berio Delicato Extra Virgin Olive Oil creates a dairy-free base that's still rich in flavor. 3.One Bowl Wonder: Simplify cleanup with a recipe that requires only one bowl. 4.No Mixer Required: Unlike some cookie recipes, these cookies don't need a stand mixer. A bowl, whisk, or electric hand mixer will do the job perfectly.

  3. The Role of Olive Oil: Thanks to Extra Virgin Olive Oil, these cookies achieve a lovely subtle flavor. Filippo Berio's Delicato oil, with its mild profile, blends perfectly with the toasty sugar and dark chocolate. The unique process of whipping together oil, sugars, and egg results in a slightly oily-looking yet delightful dough. The finished cookies have a shiny top, crispy edges, and a perfect chewy center. Flavorful Ingredients: 1.Three Types of Sugar: Muscovado, white sugar, and turbinado contribute to thickness, spread, and a delightful crunch. 2.Espresso Powder: A hint of espresso powder enhances the chocolate flavor, adding a subtle richness. 3.Salt: The combination of Kosher salt in the dough and flaky sea salt on top cuts through the sweetness and complements the chocolate. 4.Chocolate: A mix of chopped milk and dark chocolate provides a perfect balance. Adjust to your preference or use all dark chocolate for a dairy- free option. The Importance of Baking Temperature: Experimenting with baking temperatures is crucial for achieving the desired cookie texture. Testing at both 325°F and 350°F revealed that a lower temperature (325°F) yielded the preferred texture. Investing in an oven thermometer ensures accurate baking. Tips for Perfect Cookies: 1.Use a Cookie Scoop: Ensure even-sized cookies with the help of a cookie scoop. 2.Weigh Your Dough: If you don't have a scoop, use a scale to weigh portions for consistency. 3.Scoot Your Cookies: After baking, use a cookie cutter to maintain round shapes for a polished appearance. Creating Chocolate Puddles on Top: Enhance your cookies with big, melty chocolate puddles by pressing additional chocolate onto each ball of dough before baking. The result is delightful chocolate puddles on top of each cookie. Chopped Chocolate vs. Chocolate Chips: While these are called chocolate chip cookies, using a bar of chopped chocolate provides a superior taste. Chopping

  4. your own chocolate results in chocolate shards that distribute throughout the cookie, offering a burst of flavor. It also creates super melty chocolate puddles, unlike stabilizer-containing chocolate chips. FAQ for Small Batch Chocolate Chip Cookies: 1.Muscovado Sugar Substitute: Light or dark brown sugar works fine if Muscovado sugar isn't available. 2.Espresso Powder Substitute: Finely ground instant coffee can be used as an alternative or omitted. 3.Turbinado Sugar Optional: If unavailable, replace with 20g of brown sugar for a bit of crunch. 4.Perfectly Round Cookies: Use a cookie cutter to maintain round shapes after baking for a polished finish. 5.Making Smaller Cookies: Adjust the size by using 2 Tbsp scoops instead of 3 Tbsp, reducing the baking time accordingly. A Few Tips for Olive Oil Chocolate Chip Cookies: 1.Oily Dough: Expect the dough to be slightly oily and sticky – it's intentional. 2.Experiment with Spelt Flour: Enhance the cookies by adding spelt flour, replacing 50g of all-purpose flour. 3.Prevent Sticky Hands: If the dough gets too sticky while rolling, wet your hands slightly to ease the process. Conclusion: These Small Batch Chocolate Chip Cookies with Olive Oil are a delightful treat for any occasion. Embrace the ease of preparation, the rich flavor of olive oil, and the joy of biting into cookies with a perfect blend of crispiness and chewiness. Happy baking! IF YOU WANT MORE RECIPE TIPS THEN VISIT OUR WEBSITE A CRISPYCOOKIES AND ENJOY MORE YUMMY RECIPES TIPS WITH YOUR FRIENDS AND FAMILY.

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