Cakey chocolate chips cookies

Less chewy than classic chocolate chip cookies, these fabulous treats are the perfect middle ground between cookies (of course) and mini cakes.Crisp and crunchy on the outside and soft in the centre, they deliver an irresistible “lemony chocolate” flavour thanks to our Lemon-Infused Extra Virgin Olive Oil—making them one of the best Christmas gifts you can make (or make for yourself; we won’t judge).

Vignoli Lemon Infused Extra Virgin Olive Oil front of 8.5oz bottle

Ingredients

Serves:4

Imperial Metric

1 1/8 cups Italian Type 1 strong flour or U.S. bread flour (for a more cake-like cookie texture)
1/4 teaspoon baking soda
2/3 stick butter, softened
2 tablespoons Vignoli Lemon-Infused Extra Virgin Olive Oil
1 1/4 teaspoons water
1/2 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 cup semisweet chocolate chips

220 grams Italian Type 1 strong flour or U.S. bread flour (for a more cake-like cookie texture)
1/4 teaspoon baking soda
76 grams butter, softened
2 tablespoons Vignoli Lemon-Infused Extra Virgin Olive Oil
1 1/4 teaspoons water
100 grams granulated sugar
1/2 teaspoon salt
1 large egg
170 grams semisweet chocolate chips

Preparation

Imperial Metric

Preheat the oven to 350°F (175°C) on conventional mode; position the oven rack in the lower third.
Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the Italian Type 1 flour (or U.S. bread flour) and the baking soda. Set aside.
In a large bowl, beat the Vignoli Lemon-Infused Extra Virgin Olive Oil, water, softened butter, and granulated sugar until pale and smooth (about 3 minutes).
Add the salt and egg and mix again for about 1 minute.
Add the flour mixture and mix until just combined.
Fold in the semisweet chocolate chips until evenly distributed.
Using a medium cookie/ice-cream scoop, portion the dough onto the prepared baking sheet, leaving enough space between mounds for spreading.
Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Preheat the oven to 350°F (175°C) on conventional mode; position the oven rack in the lower third.
Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the Italian Type 1 flour (or U.S. bread flour) and the baking soda. Set aside.
In a large bowl, beat the Vignoli Lemon-Infused Extra Virgin Olive Oil, water, softened butter, and granulated sugar until pale and smooth (about 3 minutes).
Add the salt and egg and mix again for about 1 minute.
Add the flour mixture and mix until just combined.
Fold in the semisweet chocolate chips until evenly distributed.
Using a medium cookie/ice-cream scoop, portion the dough onto the prepared baking sheet, leaving enough space between mounds for spreading.
Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For this recipe you need

Lemon Infused Extra Virgin Olive Oil

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