Who doesn’t love fresh baked chocolate chip cookies? We make ours with Vanilla Olive Oil and sprinkle them with Applewood Smoked Sea Salt. These are soft in the middle, crispy on the edges and a satisfying blend of sweet and salty. They might just be the best chocolate chip cookies ever!
1 cup Sutter Buttes Vanilla Olive Oil
3/4 cup granulated sugar
3/4 cup golden brown sugar
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
2 cups Semisweet Chocolate Chips
1 Tablespoon Sutter Buttes Applewood Smoked Sea Salt
Preheat the oven to 350°F, and line two baking sheets with parchment paper. Set aside. Add the olive oil, and both sugars to a large mixing bowl. Mix until you have a smooth consistency. Now mix in the egg. Blend until it’s completely smooth again. Add the flour and baking soda to the bowl and mix just until it’s fully incorporated, and you don’t see any dry spots of flour. Fold in the chocolate chips. Form balls of dough, about 2 Tablespoons each, and place on prepared baking sheet. Sprinkle each ball with the Applewood Smoked Sea Salt and press to flatten about halfway. Place the baking sheets in the preheated 350°F oven until the cookies are golden brown along the edges, 10 to 12 minutes. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to come to room temperature.