Olive Oil + Dark Chocolate Chip Cookies

Directions

1. Place the butter, sugars and salt in the bowl of a stand mixer with the paddle attachment or in a big bowl with a hand mixer. Beat on medium speed for 3 minutes. Add the egg and vanilla and beat for another 30 seconds. Pour the olive oil in the bowl and beat again for 30 seconds, until evenly mixed.
2. In a big bowl, whisk together the all-purpose flour, baking soda and baking powder. Transfer to the butter mixture bowl and, on low speed, mix until just combined. Add the chopped chocolate and mix on low speed or with a spatula until it is evenly distributed in the dough. Cover the dough in plastic wrap and refrigerate for about 2 hours, to firm up the dough enough to shape the cookies.
3. When you are ready to bake them, heat your oven to 350°F. Line a baking sheet or two with parchment paper. Scoop out 1/3 cup or 90 g of dough for each cookie and shape them into a balls, then flatten them into a disk. Place them on the baking sheet. These cookies are pretty big, so bake a maximum of 6 per baking sheet at a time. 
4. Bake for 16-18 minutes, until the edges are just golden, making sure to rotate the pan halfway through. They are ready when you think they should still be in the oven for another two minutes. That’s exactly when you take them out. That way, they’ll stay nice and soft. If you over-bake them, they will be hard after they cool down. They would still be good, but not as decadent. Sprinkle with sea salt and let cool a few minutes on the pan. These are at their best straight out of the oven, but they will keep in an airtight container at room temperature for up to 3 days. 
5. You can also shape all the unbaked dough into disks, transfer them to ziplock bags and store them in the freezer. They can be baked straight from the freezer, but might need a few more minutes in the oven. It’s never a bad idea to do a double batch of these… just saying.