Another chocolate chip cookie recipe for you. These feature semisweet, white and milk chocolate chips. I used olive oil instead of butter.

Scoop your flour from your flour bag into your measuring cup so you get the right amount. Once you add the dry ingredients, you may want to use your hands to mix the dough. Also use your hands when you mix in the chips.

If you decide to chill the dough, I recommend scooping the mounds of dough out first. It will be difficult to scoop out chilled dough. I am a big believer in chilling cookie dough to keep cookies puffy.

• Ingredients
• 1/2 cup olive oil
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 egg yolk
• 2 tbs water
• 1 1/4 cups flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/3 cup white chocolate chips
• 1/3 cup semisweet chocolate chips
• 1/3 cup milk chocolate chips

Directions – mix olive oil, sugar and brown sugar. Stir in egg, yolk and water. Blend in dry ingredients, using your hands. Mix in chips, using your hands. Scoop out 2 tbs of dough and form tall mounds. Chill. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheer with parchment paper. Bake 10 to 12 minutes (you will see golden patches on top). Store in covered container.

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