Indulgent and ever so pleasing, these chocolate chip cookies made in LA Organic Cuisine served with black coffee followed by a bite into the Marou Dong Nai 72% offers a match made in heaven!
2 ¼ cup all purpose flour
1 ½ tsp. salt
1 tsp. baking soda
¼ cup LA Cuisine Extra Virgin Olive Oil
1 tsp. Vanilla Extract
¾ cup granulated sugar
1 or 2 tbsp. of milk
1 cup chocolate chips
Preheat the oven to 375 degree F.
Whisk together the flour, baking soda and salt in a medium sized bowl and set aside. Beat the vanilla, sugar and LA Cuisine Extra Virgin Olive Oil on medium-high speed in a bowl until light and fluffy for about 4 minutes. Add the eggs, one at time. Reduce the speed to medium, add the 1-2 tbsp of milk beat until just incorporated to form a dough that is of perfect consistency for rolling and cutting. Stir in the chocolate chips. Roll the dough into balls with slightly wet hands and place it on a lightly greased baking tray.
Bake for 10-12 minutes until lightly golden.