Olive Oil Chocolate Chip Cookies
1 cup Seasons Arbequina Aguilar Estate
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar
2 cups all-purpose flour
1 teaspoon Seasons Fleur de Sel Premium Salt
1/2 teaspoon baking soda
1 cup chocolate chips
Preheat oven to 350°F. Line two large baking sheet pans with parchment paper.
Place olive oil, egg, vanilla, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and combined. Add flour, salt, and baking soda to the bowl, mix on a lower speed until combined and dough forms.
Remove bowl from the mixer and stir in chocolate chips. Using a small scoop or tablespoon measure, portion cookie dough, roll into a ball and place each, 2 inches apart, on the prepared baking sheets.
Bake cookies for 10-15 minutes or until slightly golden around the edges but still slightly soft in the center-for gooey chocolate chip cookies. For crunchier cookies, bake until the center is firm. Remove from the oven and let cool to room temperature (ideally, elevated on a wire rack or cooling rack).