Chocolate chip olive oil cookies

Ingredients

• 1 Tbsp (15 mL) packed orange zest (zest of about 1 medium orange)
• 1/2 tsp (2.5 mL) salt
• 1/2 cup (125 mL) brown sugar
• 1/2 cup (125 mL) olive oil
• 1 large egg, plus 1 yolk (70 grams)
• 2 tsp (10 mL) vanilla extract
• 1 Tbsp (15 mL) freshly squeezed orange juice
• 1 ½ cups (375 mL) all-purpose flour
• 1/4 tsp (1 mL) teaspoon baking powder
• 1/4 tsp (1 mL) teaspoon baking soda
• 1/3 cup (80 mL) dark chocolate chips

Instructions

1. Preheat oven to 375°F.
2. Mix orange zest, salt and sugar in a medium mixing bowl. Add the olive oil, whole egg and yolk, vanilla extract and orange juice; whisk until smooth.
3. Mix flour, baking powder and baking soda in a medium bowl.  Mix in to wet ingredients using a spatula or wooden spoon. Don’t overmix. Fold in the chocolate chips. Place in the freezer for 10 minutes.
4. While the cookie dough is chilling, line a large baking sheet with parchment paper.
5. Scoop 2 tablespoon portions of dough onto the baking sheet, leaving 2 inches in between each cookie.
6. Bake 8-10 minutes; cool and enjoy. Repeat. Recipe makes 12 cookies.

• Kitchen know-how: Store cookies in an airtight container or bag for up to 5 days or bake and freeze to enjoy later, thawing as needed.
• Nutrition know-how: Cookies are usually made with butter which is high in saturated fat. Using olive oil in place of butter reduces the saturated fat content and provides heart healthy unsaturated and omega fats instead.