If you like to eat more than one cookie and wish they were less sweet, well you can make your own to enjoy. This recipe uses less sugar than a regular recipe. There is no baking soda or baking powder in it. Are you out of butter or prefer not to use it? No problem. You can still make the cookie. This cookie is dairy free to the exception of the chocolate chips. There is no need to use brown sugar. One less ingredient to worry about.

All traditional ways to bake the perfect cookie went out of the window by the time I took control of my kitchen and started to bake. If you are like me and like to find alternative ways of doing things, this recipe could be for you.

To double to the batch, you can double all the ingredients with equal success. I usually triple the batch when I make it.

 

Ingredients:

3 Eggs lightly beaten

1 Cup Extra Virgin Olive Oil

1 Cup White Sugar

3 Cups Unbleached All-Purpose Flour

½ Cup Semi-Sweet Chocolate Chips

Directions:

Preheat the oven at 350 degrees F.

In a mixing bowl, add the eggs. With a spoon, beat the eggs a little.

Add the oil and the sugar. Stir the mixture.

Add 2 cups of flour. With the spoon or a spatula, stir the mixture until it is well incorporated.

Add the remaining flour and stir well.

Add the chocolate chips and stir well to incorporate.

Use two tablespoons, one to scoop the dough and the other to drop it onto the baking pan. Leave few inches space between the dough on the baking pan.

Bake at 350 degrees F for 15 minutes or until lightly brown. The first batch might take about 20-25 min to be fully done while the following batches might take 15-20 minutes.

When the cookies are done, Take the baking pan out of the oven.

Use a table knife to lift the cookies off the baking pan and use a spoon to move them to a bowl. Repeat the process to bake all the cookies. Let the cookies cool completely before putting a lid on the bowl. The cookies can be stored at room temperatures for few days.