Ingredients
2 1/4 cup flour
2 tsp salt
1 tsp baking soda
1 cup chocolate chips
1/4 cup extra virgin olive oil
1 tsp vanilla extract
3/4 cup sugar
3/4 cup brown sugar
2 eggs
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Controlled pour dispenser — drizzle olive oil without glugging
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Ceramic mechanism grinds wet and dry salt without corroding
Cascading chocolate fountain — strawberries, marshmallows, party
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Controlled pour dispenser — drizzle olive oil without glugging
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Ceramic mechanism grinds wet and dry salt without corroding
Cascading chocolate fountain — strawberries, marshmallows, party
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Preheat the oven to 375 degrees fahrenheit. Combine dry mix in a bowl and place to the side. Using a mixer and large mixing bowl, combine the olive oil, vanilla extract, sugar and brown sugar. Add eggs one at a time and mix until sugar is dissolved and the mixture appears glossy. Gradually add the dry ingredients to the wet mixture until all ingredients are incorporated well. The cookie dough should not be too sticky, but should hold together well. If the mixture is too crumbly or dry in texture, you may add up to 1 tbsp more of extra virgin olive oil. Roll the dough evenly into 24 small balls using your hands and place onto a large greased or lined baking sheet. Bake at 375 degrees for 12-14 minutes or until light golden brown. Allow to cool for 10 minutes and enjoy!