What do you guys bake when you’re baking your feelings? I tend to go the chocolate chip cookie route. They just taste all homey-like. They’re comforting, ya know?
It’s even better if I happen to have all the ingredients on hand. So when I stumbled across these cookies and read about their toffee-like flavor I knew I needed them to happen immediately. And they are totally toffee-tastic. So get ready.
And there is no butter allowed in these cookies. Just olive oil and a bit of extra kosher salt. So you don’t have to wait for butter to soften, and you don’t even have to chill the dough. Wam, bam, thank you ma’am.
P.S. These guys would be so much prettier with big chunks of chocolate, but I only had minis on hand. But mostly just know that these guys are chewy, dreamy, and breezy.
- 2 1/4 cups all-purpose flour
- 1 1/2 t kosher salt
- 1 t baking soda
- 1/4 cup extra virgin olive oil
- 1 t vanilla extract
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 1-2 T milk, optional
- 1 heaping cup semi-sweet chocolate chips
- Preheat your oven to 375°F. Line a few baking sheets with parchment paper.
- Whisk together the flour, salt, and baking soda. Using an electric mixer, beat together the olive oil, vanilla, and sugars until it looks like wet sand. Add the eggs one at a time and beat until mixed in completely. With the mixer on low beat in the flour mixture gradually until just mixed. Add a tablespoon or two of milk if the batter is too dry. If the batter is too wet, add flour a tablespoon at a time until handle-able. Stir in the chocolate chips.
- Using a spoon scoop mounds onto the prepared baking sheets. Bake for 9-11 minutes or until the edges are just starting to turn golden. Transfer to a wire rack to cool. Eat at least 4 since these are healthy, butter-less cookies.
YAY! Click HERE for a printable PDF of the recipe above.
Messy nails are a sign of a messy home.
Wait… Messy nails are a sign of a messy mind? I guess I’ve got some organizing to do in my noggin, and a mani to do on my nails.