This recipe took second place in our Olive Oil Cookie competition at the 2014 Iowa State Fair!
5 oz dark chocolate
1/3 Cup + 1 Tbsp light brown sugar
1 tsp Vanilla Extract
1-1/2 Cup flour
1 tsp baking soda
4 oz chocolate chips
1/4 Cup + 3 Tbsp Extra Virgin Olive Oil
3 Tbsp sugar
1 cold egg
1/3 Cup cocoa powder
1/2 tsp Salt
1/2 Cup Andes mints, chopped
Preheat oven to 325 degrees. Line baking trays with parchment paper.
In a small pan, melt dark chocolate over low heat. Set aside to cool. Beat together olive oil and sugars until mixture is creamy. Pour melted chocolate into oil/sugar mixture and mix until combined.
In a small bowl, lightly whisk the egg with the vanilla and add to chocolate mixture. Fold in dry ingredients and chocolate chips, stirring just until combined. Bake 15-18 minutes. Remove cookie sheet form oven and allow to cool 10 minutes before transferring cookies to wire rack.
Garnish with melted mint chips and Andes candies.