Big chewy brown sugar cookies made with olive oil. These crinkle cookies puff up in the oven and flatten into the prettiest, craggy cookies. They taste prominently of olive oil so use a good quality.
If you did a quick google image search for ‘crinkle cookies’ these are not even close to what you’d find: rows and rows of round, puffy chocolate cookies rolled in powdered sugar. These are clearly not those although they do share something in common with them: crinkles.
Remember these chocolate sugar cookies? I just absolutely love how they look and while I didn’t intentionally set out to create the vanilla version, I fell in love with these. The initial goal was a pistachio, white chocolate olive oil cookie but after some tests I somehow found the cookie itself the most enjoyable part and decided I didn’t need any other distractions.
Having said that, the combination of olive oil and white chocolate turned out truly delicious and we may find ourselves revisiting this in the near future. What’s so great about crinkle cookies?
Really the magic is in the leavening and the chemical reaction that happens in the oven; a mixture of baking soda and powder (more than you’d usually use for a cookie) reacting with the acid in the cookie, causes them to both spread and puff up causing large crevices in the cookie. You’ll notice in the instructions that I ask you to wait until you can see this before you take them out.
Then, as they cool the puff goes and gives away to a flat cookie with large grooves. They are gorgeous but more importantly they taste wonderful: crispy edges and very chewy, nearly fudge-like centers.
Olive oil: Extra virgin, and use a very good quality as you will taste it! I
Sugar: A mix of fine granulated and brown, dark or light is fine.
Egg: Just one, no need to bring it to room temperature.
Flour: All purpose flour, I used KAF which is a protein content of 11.7. I imagine a lower protein flour will cause the cookies to spread a bit more.
Cornstarch: This helps gives the cookies a chewy interior. You can also use tapioca starch if that’s what you have.
Salt & Vanilla: Fine sea salt and pure vanilla extract.
My gut instinct (or my summer sweating self as I’m writing this in early august under 90 degree weather) knows that these would be absolutely wonderful with a blob of ice cream sandwiched in the middle.
I also think that, given they aren’t that sweet, they would be the kind of cookie you might like to give a filling: a buttercream, a jam or maybe even a curd.
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