Chocolate Chip Transformation

It’s milk’s match made in heaven. Arrest me if you will. But that’s about the only way you could hold me back from a fresh baked chocolate chip cookie. But as you may already know baked goods are rarely border-line healthy. But today,  I have a recipe that will markedly be excusable in the minds of health-conscious gurus.

chcookie3Dare I say, rather brazenly, that I no longer feel guilty about having a second or third helping of this, now that I’ve replaced butter with … wait for it… olive oil. Yes, sounds odd, but believe me you’ll either find the exchange welcoming or won’t notice it at all.

In fact, when incorporating a good quality olive oil in your cookie recipe, you’ll notice a nutty flavor in the final results – which I love!

So here goes nothing, yet produces splendid somethings!…

Ultimate Chocolate Chip Cookie Contender



  • 2 1/4 cup all purpose flour (alternatively, substitute half with whole wheat flour)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup brown sugar
  • 1/2 cup organic granulated cane sugar
  • 3/4 cup olive oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups chocolate chips


  1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
  2. Combine flour, salt, and baking soda in a medium size bowl and set aside.
  3. In the bowl of stand mixer, using paddle attachment, combine sugars and olive oil.
  4. Add eggs, one at a time, mixing well after each. Add vanilla and mix again.
  5. Mix in dry ingredients at low speed. Incorporate chocolate chips thoroughly.
  6. Refrigerate cookie dough for 20 – 25 minutes.
  7. Take tablespoon size dough and place 1 1/2 inch apart on prepared sheet.
  8. Bake for 12 minutes or until light golden around the edges.
  9. Let cool on rack or enjoy after a few minutes with a cold cup of milk!

These can stay in air tight container for up to a week, if they even last that long!

Makes: 3 dozen




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