Double Chocolate Toffee Cookies

Try this recipe for a healthier take on chocolate cookies by using olive oil instead of butter or shortening. Olive oil is a heart-healthy monounsaturated fat that is rich in vitamin E and antioxidants that help protect cells from damage, and the use of a light tasting olive oil — which is virtually undetectable — contributes extra moistness, too.

Recipe Ingredients:

3/4 cup Bertolli Extra Light Tasting Olive Oil
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup all purpose flour
1 cup cocoa powder
1 teaspoon baking soda
2 tablespoons hot water
1 teaspoon sea salt and extra for sprinkling
1 cup semi-sweet chocolate chips
1 cup toffee bits or chocolate toffee

Cooking Directions:

1. In a stand mixer, beat the olive oil, sugar and extract until well mixed. Beat in the eggs one at a time.
2. Dissolve the baking soda in the hot water and set aside.
3. Add cocoa powder, flour, and salt into the mixer. Mix until rich dough comes together. Add in the dissolved baking soda. Then mix in the chocolate chips and toffee.
4. Scoop the dough using a small ice cream scoop onto a parchment lined baking sheet. Sprinkle a pinch of sea salt on top of each cookie dough ball.
5. Bake in a preheated oven at 350°F (175°C) for 8 minutes, until the edges are set.
6. Let cool completely on the baking sheet before transferring to wire rack or plate.

Makes about 2 dozen cookies.

Recipe and photograph provided by www.VillaBertolli.com via Brandpoint Content; Copyright 1996-2014.