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.