These cookies are a twist on the traditional chocolate chip drop cookie. Replacing half of the butter with olive oil reduces fat, but also gives the cookies a nice crispiness and a slightly less sweet taste that works well with the additional salt.
Preheat oven to 375 degrees farenheit.
1 stick of butter
1 cup of sugar
2 1/4 cups of flour
1 tsp of baking soda
2 ounces of olive oil
1 package or 12 oz of bittersweet chocolate chips
Himalayan or sea salt to taste
Cream the butter and sugar together, then add the two eggs one by one.
Add in the flour half a cup at a time, along with the baking soda, and half a teaspoon of the salt. Slowly add the oil as you need more moisture. Combine well and add chocolate chips.
Lay out the cookies in teaspoon sized rounds on an ungreased baking sheet, about twenty per sheet. Lightly salt the top of each cookie.
Bake for 12-15 minutes, keeping an eye on them. These take slightly longer to bake than traditional drop cookies, but are done when they have a nice light brown color.
Cool slightly before transferring to a rack or plate.
Makes approximately 50-60 small cookies.