Chewy and slightly sophisticated, these cookies are sure to please who like their desserts to have "that little bit extra." We swapped out some of the butter with some fruity and delicious olive oil. We also substituted bread flour for a portion of the all-purpose flour. The result? Chewier cookies (although we attribute that more to the oil than the flour).
The addition of chopped dark bar chocolate gave us puddles of gooey chocolate when they came out of the oven. If you don't have bread flour, feel free to use all-purpose for all the flour. Just don't skip the salt!
We used our favorite grocery store brand, California Olive Ranch, for this recipe. It has a great flavor, is widely available, and is reasonably priced, to boot1
Our recipe, adapted from the Displaced Housewife blog, makes about 3 dozen cookies. They keep at room temperature for several days and can be frozen as dough balls or finished cookies for up to three months.
We will link up a video soon!
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