Olive Oil Chocolate Chunk Cookies

Olive Oil Chocolate Chunk Cookies

from Life is What You Bake It

Recipes, Stories, and Inspiration to Bake Your Way to the Top

by Vallery Lomas

A good chocolate chip cookie isn’t just about taste—it’s also about texture. The combination of both olive oil and butter in this cookie yields a buttery, delicious cookie with a texture that’s the best of both worlds: crispy edges and a chewy center. This is my upgraded version of a chocolate chip cookie, and the results are Insta-worthy and dizzyingly appetizing cookies.

1½ cups (185g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1⁄3 cup (80ml) extra-virgin olive oil
3 tablespoons (45g) unsalted butter, room temperature
¾ cup (150g) packed light or dark brown sugar
¼ cup (50g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
6 ounces semisweet or bittersweet chocolate (chips or ½-inch chunks)
Flaky sea salt (optional)

1. Preheat the oven to 350°F and place a rack in the center of the oven. Line 2 baking pans with parchment paper and set aside.

2. In a large bowl, whisk the flour, baking powder, baking soda, and kosher salt together. Set aside.

3. Combine the olive oil, butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, about 3 minutes. Once homogeneous, reduce the speed to low and add the egg and vanilla. Mix until combined.

4. Add the dry ingredients to the mixer and mix on low speed until just combined. Add the chocolate chips and mix for a couple of seconds. Remove the bowl and finish combining with a wooden spoon or a sturdy spatula.

5. Form 18 balls of dough, about 40 grams— a heaping 2 tablespoons—each. Place 9 balls of dough on each sheet. Bake until browned and set around the edges, 12 to 15 minutes. Remove from the oven and let cool slightly on a cooling rack before serving. Sprinkle with flaky sea salt, if desired.

Storage These are best within the first 2 days, though they can be stored in an airtight container for up to 1 week, or the dough may be frozen in balls in a sealed freezer bag for up to 2 months. They can be baked frozen.

About the Book

The winner of The Great American Baking Show shares her story of personal growth and more than 100 delicious recipes.

Popular baking personality and lawyer turned baker Vallery Lomas was ecstatic when she learned she won the third season of The Great American Baking Show. However, her win was never seen by the world—Vallery’s season was pulled after just a few episodes when one of the judges became a focal point in a Me Too accusation. Rather than throwing in her whisk and lamenting all of the missed opportunities she hoped to receive (Book deal! Product endorsements! TV show!), she held her head high and hustled—which resulted in her getting press coverage everywhere from CNN to People magazine.

Now, Vallery debuts her first baking book. With 100 recipes for everything from Apple Cider Fritters to Lemon-Honey Madeleines and Crawfish Hand Pies to her Grandma’s Million Dollar Cake. Vallery shares heirloom family recipes from her native Louisiana, time spent in Paris, The Great American Baking Show, and of course sweets and breads inspired by her adopted hometown, New York City. Vallery’s “when life gives you lemons, make lemon curd” philosophy will empower legions of bakers and fans to find their inner warrior and bake their best life.

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Vallery Lomas is the winner of The Great American Baking Show and the first Black winner of the Great British Bake Off franchise. She hosts the digital show Vallery Bakes Your Questions on Food Network’s website and the Food Network Kitchen app. She has also appeared on CNN, the Today show, Live with Kelly & Ryan, the History Channel, and the Hallmark Channel. Originally from Baton Rouge, Louisiana, Vallery attended college and law school in Los Angeles, practiced law in Washington D.C., and spent a gap year in Paris—where she perfected both her French and pastry skills—before settling in Harlem. She is a frequent columnist and recipe contributor to the New York Times.

Olive Oil Chocolate Chunk Cookies

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