(To remember the oil used for eight days during Chanukah)
Submitted by Martine Tartour
Servings: 15 cookies
3/4 cup unsalted butter
1 teaspoon olive oil
1 cup dark brown sugar
1 egg yolk
2 egg whites
1 teaspoon baking soda
1 1/2 cups flour
1 teaspoon Diamond Crystal salt
6 ounces bittersweet chocolate (70 percent cacao), chopped
3 ounces white chocolate, chopped
In a saucepan, lightly melt the butter to soften it, then pour it into a salad bowl.
Add the brown sugar and olive oil and mix with a whisk.
Add the eggs whites, egg yolk, then in order, the flour, baking soda and salt.
Mix lightly. Add the chopped chocolate. Put the salad bowl in the fridge for 3 hours.
Then make 2-ounce balls, place them on a sheet of aluminum foil and use 3-inch diameter circles to make your cookies.
Good trick: place a few chunks of chocolate on top of the balls of cookie dough right before baking. Let them rest all night long.
The next day, cook for 9 minutes at 375F.