"If there's one thing we know, it's that chocolate and olive oil are a match made in heaven. (Just look at our Chocolate-Olive Oil Cake for proof!) Both have that delightful fruity-meets-bitter complexity. Plus, the added bonus of olive oil is that they keep baked goods moist for days-including cookies! Jesse's goal in making this cookie was to make sure they came out perfectly chewy with a crisp exterior all without the addition of eggs or butter. And he did just that!"
"He walks us through all the nerdy development details that make this cookie a hit including a primer on the role of fat in a cookie, the best way to chop your chocolate, and what exactly did Jesse mean when he said to cook the flour to a 'desert sand' hue? Shilpa and Jesse also tackle listener questions and end the show by chatting with a true baking icon: the one and only Dorie Greenspan (of xoxoDorie who has just published her latest cookbook)."
Bake Club's first vegan offering is Jesse's Chocolate Chip Cookies made with olive oil and sea salt. Chocolate and olive oil deliver a fruity-meets-bitter complexity that enhances flavor. Olive oil preserves moisture, keeping cookies tender for days while enabling a chewy interior and crisp exterior without eggs or butter. Recipe development explains the role of fat in cookie texture, the best techniques for chopping chocolate, and cooking flour to a 'desert sand' hue to develop flavor. Listener questions are addressed, and the content includes a conversation with baking icon Dorie Greenspan about her latest cookbook.
Read at Bon Appetit
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