Friday, July 29, 2011

Olive Oil Double Chocolate Chip Cookies

Danyelle and I have been best friends since second grade. She's seen me at my worst, she's seen me at my best, and I know, no matter what time of day it is, I can call her when I need a friend. Danyelle also happens to be one of the strongest people I know - she's a mother of two young boys, and her husband, Scott, is currently serving in Iraq. She's got a lot on her plate - and, well, so does her husband.

Last weekend, I had time on my hands and wanted to make Scott something special - hoping that this package I sent to him would bring a glimmer of light to his day. I perused numerous dessert recipes, and finally stumbled upon this one. The photos, description and recipe told me right away that these cookies were fit for a hero.

Olive Oil Double Chocolate Chip Cookies
Yields: About 17 cookies
Adapted from The Crepes of Wrath 

-2 1/4 cup all-purpose flour
-1 1/2 teaspoons salt
-1 teaspoon baking soda
-1/4 cup extra virgin olive oil
-1 teaspoon vanilla extract
-1 cup granulated sugar
-1/4 cup brown sugar
-1 teaspoon honey
-2 eggs
-1 tablespoon + 1 teaspoon of soy milk
-1/2 cup each of milk and white chocolate chips

1. Preheat the oven to 375 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside.
2. Combine sugars, vanilla, honey and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in a tablespoon of milk to make the dough a bit firmer.
3. Roll the dough into balls with your hands (I used an ice cream scoop) and place on a greased and/or lined baking sheet and bake for 10 minutes, or until lightly golden and set. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.

Of course, I had to taste test one, and I was pleasantly surprised with the end result. I have to admit, I was skeptical that olive oil in place of butter would produce delicious chocolate chip cookies. But thankfully, the cookies came out moist, almost fluffy - the texture was unlike anything I've ever had before, at least in cookie form.

The combination of white and milk chocolate didn't hurt, either. I hope these cookies brighten Scott's day like they brightened mine.

Since I’m a huge loser and only one person entered my Tommy Doyle’s giveaway (thanks, Daisy!) I’m giving EE readers one more chance to enter. I’ll leave the giveaway open until TONIGHT at midnight EST, and will announce the winner on Monday. Good luck!


  1. Michelle, you are a really thoughtful friend. What a nice gesture!

  2. Aw, thanks Michelle!

  3. The cookies sound delicious! What a thoughtful thing to do! In the past when I've sent cookies overseas, I've made biscotti. I figure it can hold up really well and is already hard and needs to be dipped in coffee... so if you're looking for another idea, I recommend that.

  4. Thanks, Megan! I did not even think of biscotti - that will be perfect for the next package, especially because I was nervous about these cookies getting there stale and not-as-delicious.

  5. Mmmm! I don't even know what my favorite part of this. The double chocolate or the olive oil?! Delicious!