Dark Espresso Chocolate Chip Cookies

Rich and buttery in flavor without the dairy, our Butter Olive Oil pairs perfectly with Espresso Dark Balsamic for these delectable chocolate chip cookies. Easy to whip together quickly and great for kids.

Makes about 3 dozen cookies.

Ingredients:

1 cup butter olive oil
2 Tbl espresso balsamic vinegar
1 cup light brown sugar
½ cup sugar
2 tsp vanilla extract
1 tsp baking soda
2 eggs
2 Tbl cornstarch
2½ cups flour
10 oz 60% cocoa bittersweet chocolate chips

Method:

Preheat oven to 375°F. In a large bowl, gently beat the olive oil, sugars and balsamic together until smooth. Add vanilla, baking soda, eggs and cornstarch, beat well. Gradually add flour, beating until combined. Stir in chocolate chips.

Place small scoops of dough (about 1½ Tbl) onto cookie sheet. Bake 9-10 minutes. Let cool on wire rack.