Blood Orange Chocolate Chip Cookies by Tina Zaccardi

Blood Orange Olive Oil Chocolate Chip Cookies by Tina Zaccardi - Winner Great American Baking Show

• ¼ Cup of Melted Unsalted Butter
• ¼ Cup of Strippaggio Blood Orange Olive Oil
• 75 Grams of Granulated Sugar
• 75 Grams of Light Brown Sugar
• 1 Large Whole Egg
• 160 Grams of ALL Purpose Flour
• 1 Tsp of Baking Soda
• ¼ Teaspoon of Fine Kosher Salt
• ½ Cup of Mini Semi-Sweet Chocolate Chips

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• Whisk together the melted butter, olive oil, granulated sugar and brown sugar until
  smooth.
• Next whisk in the egg until smooth.
  
• Whisk together the flour, baking soda and salt. Add to the bowl and mix in with a
  large rubber spatula.
  
• Add the chocolate chip and stir just until mixed.
• Chill Dough for at least 2 hours.
• Preheat your oven to 350ºF.
• Portion the dough out into tablespoon size balls.
• Bake for 11-12 minutes.
• Let the cookies cool on the pan for 5 minutes. Move the cookies to a wire rack to
  cool completely.