Cookies for Breakfast - Italian Chocolate Chip Cookies

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Crack one egg into a large bowl.

Separate one egg yolk and drop it into the bowl as well.

Zest most of an entire orange and roll it to release the juices.

Slice the orange in half and squeeze both halves to extract the juice.

Pour the orange juice into the bowl with the eggs.

Add 2/3 cup of white sugar, 1/4 cup of olive oil, and 4 tbsp of melted unsalted butter to the bowl.

Whisk the mixture together.

Add 1 tsp of vanilla extract to the mixture.

Sift 2 1/2 cups of all-purpose flour into the bowl in stages, mixing in between.

Stir with a fork until most of the flour is incorporated.

Add 1 tbsp of cornstarch, 1 tbsp of baking powder, and 1/2 tsp of salt to the mixture and mix again.

Switch to a rubber spatula and add the remaining flour until fully combined.

Fold in 1/2 cup of mini chocolate chips (or up to 3/4 cup for more chocolate).

Preheat the oven to 350°F.

Scoop out about 2 tablespoons of batter for each cookie and roll them into balls.

Place the cookie dough balls on a baking sheet lined with parchment paper, spaced about 2 inches apart.

This recipe makes about 18 cookies, so use two baking sheets if baking all at once.

Place the baking sheet in the center of the oven and bake for 15 minutes.

Check the bottoms of the cookies to ensure they are golden brown.

Remove the cookies from the oven and place them on a rack to cool completely.

Once cooled, dust the cookies with powdered sugar.

Cooking Techniques

Equipment Needed

Dietary

Allergens