Is getting cold around these parts. And is not fall or winter cause we don’t have seasons. But it rains every afternoon and it just makes me want to ignore every rule about “no treats during weekdays”. Of course, I was the one who made that rule because I was facing a butter-coma and it can be not as delicious and it sounds…
But when the chilly wind blows and your aunt lend you her Kitchen Aid you just have to make cookies. And because you’re in a butter coma, you might as well make Olive Oil & Honey Chocolate Chip Cookies.
I first saw these in How To Eat A Cupcake and I saved the recipe immediately. Finally, yesterday was time to make them (and my first time using a Kitchen Aid! I was SO excited) but I had a problem with the ingredients. Err…I didn’t have brown sugar. And I only had 3/4 of a cup of white sugar. What to do?! Since I did have a jar of molasses, I made my own brown sugar by mixing the white with a tablespoon of molasses. And decided to replace the rest of the sugar with honey. My brown sugar was actually dark brown, and I was worried the cookies would be overly sweet, so I only added 1/2 cup of honey. As you can see my batter was very wet (the recipe said it should be on the stiff side) thanks to the addition of molasses and honey. I decided to give it a go and hope for the best…
The first impression when I pulled them out of the oven is that these cookies turned out GIGANTIC. This wasnt even the biggest one. I would recommend you use teaspoon measurements with these. I know you shouldn’t eat something almost the size of your face, but it was really hard not to. The flavor of the cookies was spot on! So, so rich and… how do I tell you this…they tasted very buttery. I don’t know how that happened, but I LOVED the flavor. The vanilla and chocolate melded perfectly with the honey and don’t worry, not a single person could identify the olive oil, don’t be scared!
I could not decide which picture to use, so both it is!
Oh, I should tell you another change I made (I’m retyping the whole recipe…) I used corn starch for some of the flour, just cause I’m a little insane and I love corn starch in baked goods. So the texture of these cookies is a little weird. I overbaked the first batch so those were a little crunchier, but that’s okay cause, boy doesn’t know a thing in life and he likes his cookies crunchy, so he ate those. The next batch, I baked them until just golden-brown and were perfectly chewy and soft. Never mind the huge size of the cookies, these are very light-weighted and delicate.
Olive Oil & Honey Chocolate Chip Cookies
Highly Adapted From: How To Eat A Cupcake
2 cups of AP flour
1/2 cup of corn starch
1 teaspoon salt (Do not hesitate about the salt content, it needs all of this!)
1 teaspoon baking soda
1/4 cup extra virgin olive oil
3/4 cup brown sugar (light or dark is fine)
1/2 cup of honey
1 teaspoon vanilla extract
1 cup chocolate good quality chips (I chopped a chocolate bar)
1 cup chopped nuts (optional. I didn’t do it but I wish I had)
Preheat oven to 375 degrees.
In a medium bowl, mix flour, corn starch, salt and baking soda.
In a larger mixing bowl, beat brown sugar, honey and olive oil until slightly lighter in color and well combined. Beat in eggs, one at the time, until very well incorporated, scraping down the sides of the bowl. Add vanilla and mix well.
Beat in dry ingredients slowly. Dough will be slightly wet Fold in chocolate chips and nuts, if using.
Drop by rounded teaspoon onto ungreased baking sheets. (I used a little more than a tablespoon in the first batch and got huge cookies. Those are great too if you like)
Bake for 9 to 11 minutes or until bottom of cookies are golden brown. Take immediately to a wire rack to cool.
I would love to make the actual recipe (and add nuts!) next time and see how that turns out. Meanwhile, everyone loved these and I would make them again in a pinch. Remember the salt here, is REALLY important. I loved the fact that they were lighter than regular chocolate chip cookies but still tasted a-m-a-z-i-n-g. believe me here, you need to make them (and watch people’s reactions when you tell them they’re made with olive oil!)
And…Motorcycle Drive By – Third Ey Blind. Trust me here too, this song makes me cry. Listen to those lyrics…
your photography is gorgeous!
Love, cathy b.
*tears up a little* thank you so much! this just made my whole day, and I had a terrible one.
These look great! For my money, the first picture is the best..it looks like nearer me so I can take a bite. This is an awesome recipe and healthy I guess without saturated fat.
I like your writing, you have a good ‘voice’. Keep it up 🙂
Thanks a lot! I agree, I like the first picture better!
You’re so kind, thanks for reading! (:
YUMMMM….. these look incredible.
p.s. motorcycle if one of my all time fave songs….i think that album has to be one of the best if not THE best album of the 90’s. great choice!
Oh my word, those cookies are huge and delicious sounding. I love the honey and olive oil combination. I’ve been wanting to bake more with olive oil–will have to bookmark this one!
The flavor is really amazing, you should try this. I’d love to see them on your blog 😉 Thanks for stopping by!
Yum! I would’ve never thought to include olive oil + honey in chocolate chip cookies, but the results are gorgeous!
And delicious too! Try them, you won’t regret it. Thanks for commenting, it makes me so happy that you enjoy it 😉
Wow, another chocolate chip cookie I just have to try!
the more the merrier right? 😉 Hope you like it!