I also found that flavour wise, there really wasn’t a huge difference. I found that the dough was a little on the crumblier side and it became harder to mould into little dough balls after chilling. The bigger thing I did differently was not chilling the dough for 24 hours which the original recipe recommends. I halved the recipe for a smaller batch this time around and still got 12 cookies so plan accordingly! If you’re not a fan of extra virgin olive oil, a neutral oil or a light olive oil will work too. It has the most unique flavour after baking and somehow the chocolate, the brown sugar and the vanilla combine with the olive oil in the most magical form. The olive oil is prominent, but in a really, really pleasant way. This time around, I kept all of it the same, only adding a little vanilla extract for a more balanced flavour. When I first made these cookies I’d reduced the sugar, but that affected the texture, something I learnt much later. It turns out that they were based on a famous vegan cookie recipe from Ovenly bakery in New York and when I sat down to refresh the photos, I realised just how popular that recipe was! ![]() I came across these cookies on Butter and Brioche and was super super intrigued. They are utterly delicious, with crispy edges and chewy centers, just the way a cookie should be. ![]() ![]() There’s no eggs or butter and I was so unprepared for a cookie with deep, mysterious flavour, thanks to olive oil, packed with melty chocolate chips and so so easy to make. These cookies are the opposite of everything I thought makes a chocolate chip cookie great.
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