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If there’s one thing I’m not, it’s vegan. Not that I have anything against veganism, it’s just that my life revolves around butter and eggs. But I am more than happy—eager, actually—to develop a vegan recipe as long as the results are equal to, if not better than, their dairy-enriched counterparts. My latest BA Bake Club recipe is just that, a really great cookie recipe that just happens to be vegan. Introducing: my Chocolate Chip Cookies With Olive Oil and Sea Salt, a banger of a cookie recipe be it vegan or not. |
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Olive oil might sound like a rather oddball choice for a cookie, but hear me out. Chocolate and olive oil are a match made in heaven: both nuanced and fruity with a touch of bitter complexity. When combined into a cookie, they lend it a fruity background note, not unlike the allure of our very first Bake Club recipe, our Chocolate–Olive Oil Cake. And as an added bonus, the oil keeps the cookies soft and chewy for days.
So for those looking for a great vegan cookie option, today is your day. But for those simply looking for a new chocolate chip cookie recipe to take for a spin, today is also your day. |
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Banana Pudding Paris-Brest |
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Join the Bake Club Group Chat on Substack |
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- Bake Through the Bake Club Archive: Want to catch up on Bake Club recipes? You can find a list of all our previous recipes so you can scroll through and bookmark your favorites
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See the Cookies in Action: Head over to our Instagram to watch the cookies come together in the Test Kitchen
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If the Choux Fits: Did you read our recent deep dive on pâte à choux? If you’re unfamiliar with the do-it-all pastry dough, make sure to bookmark it
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