RECIPES - DESSERTS & SNACKS

Elisabetta's Chocolate Chip and Olive Oil Cookies

Prep time: 30 min. Cooking time: 10 min. Makes 30 cookies.

Elisabetta is a Conti fan and una buonssima cuoca. Her recipe for chocolate chip cookies replaces the butter with olive oil and the result is delizioso! Look for more of Elizabetta’s fantastici recipes and tips in our newsletter.

Ingredients

1 Cup + 2 Tablespoons flour

½ Teaspoon baking powder
½ Teaspoon salt

1/8 Teaspoon or to taste hot red pepper (optional)
6 ½ Tablespoons extra virgin olive oil

¼ Cup + 2 Tablespoons sugar
¼ Cup + 2 Tablespoons light brown sugar

Beans from ½ vanilla bean (or 1 tsp good vanilla)
1 Egg

1 Cup coarsely chopped dark chocolate
¾ Cup chopped pecans (or walnuts)

Directions

Blend together flour, baking powder, salt and the hot red pepper. Mix the sugars, oil, and vanilla together until smooth, then add the egg and mix until it’s uniform. Gradually add the flour mixture, then the chocolate and nuts. The mixture should be quite crumbly. If it seems loose, let it in the refrigerator for a few minutes. Using your hands, form the mixture into cookies and bake on a cookie sheet at 350 for about 10 minutes, cool on a wire rack. Makes about 30 cookies.

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