Olive Oil Chocolate Chip Cookies



• 2 1/4 c. all-purpose flour
• 1 1/2 tsp. salt
• 1 tsp. baking soda
• 1/4 c. Colline Salernitane EVOO
• 1 tsp. vanilla extract
• 3/4 c. granulated sugar
• 3/4 c. brown sugar
• 2 eggs
• 1 or 2 Tbs. of milk (or rice milk)
• 1 c. chocolate chips

Preparation: Preheat oven to 375 degrees. Combine flour, basing soda & salt in a medium bowl and set aside. Combine sugars, vanilla & olive oil. Beat in eggs one at a time. Gradually beat in the flour mixture, then add 1 Tbs. of milk to make dough a bit firmer, maybe another tablespoon if you feel the dough is too sticky/dry. Roll dough into balls with your hands and place on greased and/or lines baking sheet. Bake 10-12 minutes, until lightly golden and set. Allow to cool for a bit on baking sheet, them move to another surface to finish cooling.

**An original Carter & Cavero recipe adaptation from Sydney Kania