November 4, 2019
Yield: 2 Dozen
3/4 cup Brown Sugar
¾ cup White Sugar
¾ cup Marrakech or Blood Orange Olive Oil
½ tsp Australian Flake Sea Salt
1 tsp Baking Soda
2 ½ cups All Purpose Flour
½ cup Pecans, roughly chopped
8 oz of Your Favorite Chocolate, cut in small chunks
In the bowl of a stand mixer combine the sugars and olive oil. Mix until well combined. Add one egg at a time, mixing until combined before adding the second egg.
Add the salt and baking soda, once combined incorporate the flour ½ cup at a time.
Once everything is combined, mix in the chocolate and pecans.
Chill the dough for 30 minutes in the fridge.
Using a cookie scoop, scoop the cookie dough onto a parchment lined sheet pan. Put a pinch of flake salt on the top of each cookie.
Bake for 10-13 minutes. Remove from the oven and allow to cool for a few minutes before placing on a cooling rack.
Marrakech Moroccan Extra Virgin Olive Oil
blood orange olive oil
Australian Flaked Sea Salt
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