olive oil chocolate sugar cookies via jessie sheehan
i saw this recipe for chocolate cookies on an instagram reel by jessie sheehan, and had to try them for myself. mainly because they looked super easy, i had all the ingredients in my pantry, and my toddler could help. emmett loves to help bake cookies, and these proved to be toddler friendly (you only need two bowls, a whisk and rubber spatula) and delicious. the other bonus is that these are freezer friendly! after making the dough balls you can keep them in the freezer as long as you want then bake up a few any time you want cookies. i made a couple of changes only because i didn’t have the exact ingredients (dutchprocess cocoa powder, and light brown sugar), but they still turned out amazing. find the original recipe here! i’ve made these a few times now, and something i also love is to add white chocolate chips. soooo delicious. let me know in the comments if you love them as much as we do!
1 ¾ cups all-purpose flour ⅔ cup cocoa powder (recipe calls for dutch process but i didn’t have it so i used regular) 1 tsp baking soda 1 tsp kosher salt ¾ cup olive oil (recipe calls for Colavita specifically, but i didn’t have this brand) 1 cup dark brown sugar 3/4 cup granulated sugar 1 tbsp pure vanilla extract 1 large egg, room temperature (totally didn’t let my eggs get to room temp because i’m a mom of toddlers and forgot – still turned out :)) 2 egg yolks, room temperature granulated sugar for rolling the cookies *optional – 1/2-3/4 cup of white chocolate chips, i prefer ghirardelli
whisk the flour, cocoa, salt, and baking soda together in a large bowl. whisk the sugars and olive oil in a medium sized bowl until combined, then add vanilla and eggs one by one. original recipe calls for all light brown sugar. i only had dark, so i used one cup of dark brown sugar and 3/4 cup of regular granulated sugar. keep whisking until mixture lightens and becomes thicker and ribbony. add wet ingredients to dry, and fold together with a rubber spatula until everything is just moistened. the original recipe calls for using an ice cream scoop (1/4 cup) to make giant cookies. i opted for a normal sized cookie scoop since i was feeding them to toddlers. use whatever you prefer! i scooped the dough onto a parchment lined baking sheet and put them in the freezer for 20 minutes. then remove cookie dough balls and roll each one in granulated sugar and place back in the freezer for 1-2 hours until completely frozen, or ready to bake. preheat oven to 350, and bake cookies for 15 minutes, rotating halfway through. slightly press each cookie with a spatula after removing from the oven. enjoy!
dark chocolate grahams with white chocolate and sea salt
these are seriously the easiest “cookies” or treats for christmas or any late night chocolate craving. i have a weird obsession with graham crackers but paired with chocolate and sea salt, they are over the top. they are so great for kids to help decorate, because all it takes is a little melted chocolate and sprinkles. believe it or not, emmett (2 year old) did most of the white chocolate drizzle on these… future cake decorator! he had the best time decorating and eating sprinkles and this is just a really easy and fun activity for toddlers and then *bonus* they get a sweet treat after. plus not a ton of clean up for mom.
honey or cinnamon graham crackers semi sweet chocolate chips white chocolate chips – my favorite are ghirardelli 1/8 tsp coconut oil flaked sea salt – i used maldon optional – sprinkles to decorate
melt semi sweet chocolate chips in a microwave safe bowl in increments of 20-30 seconds, checking and stirring frequently until they are mostly melted. then stir them vigorously until all the chocolate chips are uniformly melted. add a tiny bit of coconut oil into the white chocolate chips and melt them the same way as the semi sweet chocolate chips. spread onto the graham crackers, sprinkle with toppings and pop them into the freezer for a few minutes to set them. they will harden at room temperature, but i always stick them in the freezer because i just can’t wait to eat them 🙂
this recipe is a riff on my favorite chocolate chip cookies that my mom makes every christmas. brown butter and toffee bring a great nutty/toasted flavor and nothing is better than melty chocolate chips right out of the oven 🙂 i also had to add sprinkles for a little festive charm (here is a link to this fun sprinkle mix), but the other half of the batch is sprinkled with maldon sea salt and honestly they are to die for. next time i will go sea salt all the way around. or maybe sea salt AND sprinkles. can’t go wrong with sprinkles. hope you enjoy these as much as my family has over the years!
2 1/4 cups all purpose flour 1 tsp baking soda 3/4 tsp salt 1 stick unsalted butter 1 stick plus 1 tablespoon brown butter (instructions below, but this will need to be made ahead of time) 1 cup packed dark brown sugar 1/2 cup sugar 1 tbsp vanilla extract 1 egg + 1 egg yolk 1 cup semi sweet chocolate chips 1/4 white chocolate chips 3/4 cup crushed toffee bits with chocolate (i used this one because i’m lazy, but you could also chop your own, or put the candy bars into the food processor) optional – sprinkles and/or sea salt for decorating
a few hours or up to a couple of days before you plan on starting your cookies you will need to make the brown butter. cut up 1 stick + 1 tablespoon of unsalted butter into tablespoon size pieces and using a light colored pan or skillet, start to melt it over medium heat, stirring with a rubber spatula or wooden spoon. i use an extra tablespoon because some of the liquid evaporates as it’s cooking. cook the butter until the foam disappears, you start to see brown bits in the bottom, and it is giving off a nutty aroma. this should take around 5-8 minutes. be careful not to overcook it as it can burn! as soon as it’s done, pour the butter along with all the brown bits into a glass bowl and set aside to cool. the butter will need to solidify again before we bake the cookies, so you can leave it at room temperature, or put in the fridge and then get it out to come to room temperature before baking.
for the cookies, start by preheating the oven to 385 degrees. whisk together the flour, baking soda and salt in a medium sized bowl. take the stick of regular unsalted butter and nuke it (yes nuke it) for about 15-20 seconds or until it just starts to melt. i don’t know why… this is how my mom does it… just trust me. add this, along with the room temperature brown butter to your electric mixer with the paddle attachment, as well as the brown sugar and white sugar. cream the butter and sugar together on medium speed until fluffy. add in the eggs and vanilla, and mix until combined. add in the dry ingredients in thirds with the mixer on low until everything is fully combined. add in the chocolate chips and heath bar bits, then mix on low until everything is incorporated and evenly distributed. scoop evenly sized balls of cookie dough (i don’t own a cookie scoop because i’m weird and just use a spoon) onto a baking sheet, sprinkle them with your choice of toppings, and bake for approx 10-12 minutes. mine never take longer than 10 minutes.