Double Chocolate Toffee Cookies
Try this recipe for a healthier take on chocolate cookies by using olive oil instead of butter or shortening. Olive oil is a heart-healthy monounsaturated fat that is rich in vitamin E and antioxidants that help protect cells from damage, and the use of a light tasting olive oil — which is virtually undetectable — contributes extra moistness, too.
3/4 cup Bertolli Extra Light Tasting Olive Oil
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup all purpose flour
1 cup cocoa powder
1 teaspoon baking soda
2 tablespoons hot water
1 teaspoon sea salt and extra for sprinkling
1 cup semi-sweet chocolate chips
1 cup toffee bits or chocolate toffee
- In a stand mixer, beat the olive oil, sugar and extract until well mixed. Beat in the eggs one at a time.
- Dissolve the baking soda in the hot water and set aside.
- Add cocoa powder, flour, and salt into the mixer. Mix until rich dough comes together. Add in the dissolved baking soda. Then mix in the chocolate chips and toffee.
- Scoop the dough using a small ice cream scoop onto a parchment lined baking sheet. Sprinkle a pinch of sea salt on top of each cookie dough ball.
- Bake in a preheated oven at 350°F (175°C) for 8 minutes, until the edges are set.
- Let cool completely on the baking sheet before transferring to wire rack or plate.
Makes about 2 dozen cookies.
Recipe and photograph provided by www.VillaBertolli.com via Brandpoint Content; Copyright 1996-2014.