Another chocolate chip cookie recipe. This one uses olive oil instead on butter or crisco. I was quite pleased with how they turned out. I used my 1/4 cup cookie scoop, so they are big!

Notes- spoon your flour from your flour bag in your container so you get the correct amount. I scooped out my dough and put it in the freezer for an hour, to keep them from spreading too much. You could also pop the mounds of dough in the fridge for a few hours. Preheat your oven for 20 degrees before baking so the oven cycles to the right temp.

• Ingredients
• 1/2 cup olive oil
• 3/4 cup sugar
• 1/2 cup plus 2 tbs brown sugar, packed into your measuring cup)
• 1 egg
• 1 yolk
• 2 tbs warm water
• 2 1/4 cups flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 1/2 cups chocolate chips

Directions – in a bowl, combine olive oil, sugar and brown sugar. Add egg, water, and yolk. Blend in dry ingredients. Mix in chips (i used my hands at this point, like making meatballs). Scoop our 1/4 cups of dough. Roll into tall mounds. Chill a few hours in fridge or freeze for an hour. Preheat oven to 350 degrees before baking. Line a sheet with nonstick baking liners. Bake 12 to 14 minutes (light golden patches on top) store in covered container

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