Blood Orange Chocolate Chip Cookies
Replacing butter with Vinesation Whole Fruit Blood Orange Olive Oil adds a new twist to the traditional chocolate chip cookie. The intense flavor is such a great match with the dark chocolate.
1/3 cup melted unsalted butter (or margarine)
1/4 cup Vinesation Blood Orange Olive Oil
2 cups lightly packed brown sugar
2 large eggs, beaten
2 tbsp hot water
2 2/3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 cups chocolate chips
Preheat oven to 375°
In a medium sized bowl combine the flour, salt, baking soda & baking powder until blended. Set aside.
Pour the melted butter and oil into another mixing bowl then add the brown sugar, the beaten eggs and the water. Blend with a mixer until smooth.
Take the flour mixture and pour into the butter mixture and mix well. Add chocolate chips and stir until well incorporated.
Using a small cookie scoop, scoop the cookie dough out and place onto an uncreased cookie sheet. Bake at 375° for about 9 minutes until lightly brown.
Gluten free version: substitute flour for gluten free 1-1 flour.