Absolutely mind blowing. Here’s a perfect example of using olive oil not simply because it’s amazingly good for the human body, but also because if used in the proper context, it can elevate even the most humble of culinary applications.
The bright, citrus notes of the Mandarin Agrumato (fused) Olive Oil play beautifully with the deep, earthy, rich dark chocolate. The exterior edges are just ever so barely caramelized, while the middles are ethereal and moist.
|Recipe and photos provided by Love & Olive Oil @http://www.loveandoliveoil.com|
These delicious, chewy cookies redolent with bright citrus flavors will please every palate. Bright Springtime flavors are created by using healthy flavor infused olive oils from The Ancient Olive; be creative and try several different flavors! Some of our favorite olive oils to use in this recipe: lemon OO (add some finely chopped fresh rosemary), blood orange OO, Persian lime OO, rosemary OO and basil OO or almond oil (serve with strawberry slices and a drizzle of our strawberry balsamic vinegar. For a slightly more savory version, make these cookies with one of our mild, super fresh single varietal EVOOs.
Total Time: 45 min Yield: 32
Preheat oven to 350ºF.
In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
In a second large bowl, combine sugar and olive oil and mix with a spatula until it forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft, oily dough.
Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving 2 inches of space between cookies.
Bake for 11 to 13 minutes or until tops are puffed and crackly and edges just start to turn light golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.