Butter Alternative Chocolate Chip Cookies!
I have been experimenting with Olivio Spread and have really enjoyed the consistency and taste it offers in savory foods. This weekend, I decided to give it a whirl in my chocolate chip cookie recipe. Of course when changing a baking ingredient, you have to adapt the recipe for the chemistry changes that will occur when not using the original ingredient.
I must say, I am completely in love with these olive oil spread chocolate chip cookies. They are puffy, beautiful, and tender…exactly the way I like my chunky cookies!
Olivio Chocolate Chip Cookies
Yields 12-18 cookies
- 3 ounces of Olivio spread (6 tbsp.)
- 2 tbsp. Shortening
- 1/4 cup sugar
- 1/4 cup brown sugar, packed
- 1 egg
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cups all purpose flour
- 1 1/2 cups chocolate chips
- In a mixer beat Olivio spread and shortening until smooth.
- Add in both sugars and beat 2 minutes, scraping the sides intermittently.
- Mix in egg followed by vanilla, salt, and baking soda.
- Mix in flour and then the chocolate chips.
- Scoop our 2 tbsp. size cookie dough balls using an ice cream scoop.
- Place on parchment lined pan and put in the freezer until frozen solid to the center. About 2-4 hours.
- When dough is completely solid, preheat oven to 375 degrees and bake cookie dough on parchment lined tray, 1-2″ apart, for 12-14 minutes or until edges are a light golden brown.
- Allow to cool some before handling.