Chocolate Chip Cookies With Olive Oil and Sea Salt

"Chocolate and olive oil are a match made in heaven: both nuanced and fruity with a touch of bitter complexity. When combined into a cookie, the pairing shines, only heightened by the sweetness of sugar. Here olive oil is used in place of butter to create a quick, mixer-free cookie dough that turns your standard butter-based recipe on its head. It's a classic chocolate chip cookie dough, but all grown-up, with an alluring fruitiness and slightly savory edge."

"The dough is made by toasting a portion of the flour directly in the olive oil, not unlike making a roux, until the flour is tanned and takes on notes of caramel. This cooked flour mixture is whisked with sugar to create a rich brown-butter-like base without relying on any actual dairy. In fact, the cookie is entirely vegan-but only incidentally so."

Chocolate and olive oil pair with nuanced fruitiness and a touch of bitter complexity, which intensifies with sugar in a cookie. Olive oil replaces butter to produce a quick, mixer-free cookie dough with a grown-up fruitiness and subtle savory edge. A portion of the flour is toasted directly in the olive oil, similar to making a roux, until the flour tans and develops caramel notes. The toasted flour is whisked with sugar to form a rich, brown-butter-like base without dairy. The recipe omits eggs, yielding chewy centers and contrasting crisp exteriors. Choose a flavorful but not overpowering olive oil; avoid spicy, grassy finishing oils.

Read at Bon Appetit