The PERFECT Olive Oil Chocolate Chip Cookie: They are chewy on the inside with crisp, crunchy edges and chocolate-y goodness laced throughout for an irresistible dessert.
Batistini Farms is a family-operated and owned company (aka my family's business hehe). My parents love working closely with our small family farmers in the countrysides of Italy (that have become close friends over the years). They offer award-winning extra virgin olive oil, balsamic vinegars, ancient Tuscan grain pastas, herbs, Cerignola olives, and more! Rooted in family to produce high quality Italian products!
Every single olive oil is handcrafted from fresh organic olives and cold extracted within 24 hours of harvest. The olives are grown in rich soil, sustainable farming practices, and pruning techniques that yield thriving terroir from their family estate olive grove.
The difference? It is the most fresh olive oil you'll ever taste! They provide a dark bottle to keep the olive oil from spoiling and a harvest date to keep you informed that you have the most recent olive oil harvest!
In every bottle of Batistini Farms' olive oil, you'll be able to explore the fruitiness, green leaves, almonds, herbs, etc. with a bittersweet tingling piquant finish that is signature to a true, authentic 100% extra virgin olive oil.
Let the cookies completely cool, then store at room temperature in an air-tight container, like Tupperware or ziplock bags.
The should last about 5 days at room temperature, or 7 days in then fridge.
To mimic the "fresh out of the oven" texture, just reheat at 350F for a few minutes!
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
They are chewy on the inside with crisp, crunchy edges and chocolate-y goodness laced throughout for an irresistible dessert.
1. Preheat oven to 325F. Line a baking tray with parchment paper.
2. In the bowl of a stand mixer, beat the egg, olive oil, and sugars until creamy, about 1-2 minutes.
3. In a separate bowl, whisk the flour, baking soda, and salt to combine. Add to the stand mixer bowl.
4. Mix until well-combined, then fold in the chopped chocolate.
5. Using 2-3 tbsp. dough per cookie, roll into a ball, then place on the prepared baking tray 2” apart.
6. Bake for 16-17 minutes. Let cool for at least 10 minutes on the baking tray. Enjoy!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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