Ingredients
¾ cup packed brown sugar
½ cup extra-virgin olive oil
⅓ cup Trader Joe’s date syrup (or agave nectar)
2 tsp. kosher salt
2 tsp. vanilla bean paste or extract
1 large egg
¾ tsp. baking soda
2 cups all-purpose flour
1 cup chocolate chips
Instructions
- Preheat oven to 350°.
- Whisk together brown sugar, olive oil, date dyrup, salt, and vanilla bean paste (or extract) in a medium bowl until well combined. Add egg and whisk to incorporate, then add baking soda and whisk vigorously until fully dissolved.
- Using a sturdy spatula or wooden spoon, stir in 2 cups all-purpose flour and chocolate chips until no dry pockets of flour remain.
- Scoop dough (in 2 tablespoon or ¼ cup scoops, depending on how large you want them), onto parchment-lined rimmed baking sheet, spacing about 1½” apart.
- Bake cookies for 8-10 minutes, until tops look dry and edges are just beginning to turn golden brown. (To ensure cookies remain soft even when cool, do not overbake.)
- Let cookies cool on baking sheets until chocolate is no longer melty, about 1 hour.