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Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Makes about 54 cookies
chocolate-olive oil crisps served on a blue plate
Ingredients
Ingredient Checklist
3/4 cup unbleached all-purpose flour
1/3 cup Dutch-process cocoa powder, sifted
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons honey
3/4 teaspoon pure vanilla extract
Sanding or turbinado sugar, for rolling
Cook's Notes
This dough makes more than 50 cookies. If desired, wrap half of it tightly in plastic and freeze for up to three months. Defrost completely before shaping and baking.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Makes about 54 cookies
chocolate-olive oil crisps served on a blue plate
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Makes about 54 cookies
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Makes about 54 cookies
prep: 25 mins
total: 1 hr 40 mins
prep:
25 mins
total:
1 hr 40 mins
Yield: Makes about 54 cookies
Makes about 54 cookies
chocolate-olive oil crisps served on a blue plate
chocolate-olive oil crisps served on a blue plate
Ingredients
Ingredients
- 3/4 cup unbleached all-purpose flour
- 1/3 cup Dutch-process cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 3/4 cup granulated sugar
- 1 large egg, lightly beaten
- 2 tablespoons honey
- 3/4 teaspoon pure vanilla extract
- Sanding or turbinado sugar, for rolling
Directions
Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk together oil, granulated sugar, egg, honey, and vanilla. Stir in flour mixture, then cover and refrigerate at least 30 minutes and up to 1 day.
Preheat oven to 350°F. Roll level teaspoons of dough into balls and coat in sanding sugar. Place on baking sheets lined with parchment, spaced about 2 inches apart. Refrigerate until firm, 15 minutes.
Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets. Store cookies in an airtight container at room temperature up to 1 week.
Cook's Notes
This dough makes more than 50 cookies. If desired, wrap half of it tightly in plastic and freeze for up to three months. Defrost completely before shaping and baking.
Cook’s Notes
This dough makes more than 50 cookies. If desired, wrap half of it tightly in plastic and freeze for up to three months. Defrost completely before shaping and baking.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chocolate-Olive Oil Crisps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Olive Oil Crisps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
