Preheat your oven to 350F (177C) and line several baking sheets with parchment paper.
In a medium bowl add the brown sugar and butter and beat with a spatula until light and fluffy; the mixture should no longer appear dense and the color should have lightened slightly. Add in the olive oil mixing until the oil is completely emulsified into the mixture. Add in the egg, Rodelle Vanilla Paste, baking powder, salt and baking soda and mix until no traces of egg are visible, and it has become one cohesive, delicious smelling mixture.
Gently fold in the flour stopping when there are still traces of flour visible. Add in the chocolate and stir until evenly distributed throughout the dough being careful to use as few strokes as possible so as not to overmix the dough.
Scoop 3 tablespoons of dough (about 42g) onto the prepared baking sheets, leaving at least 3 inches between cookies to allow for spreading. Bake for 11 minutes in the center of the oven. As soon as they’re out of the oven, use the edge of a spatula to nudge the cookies back into a circle. Let cool on the baking sheet for 10 minutes to set and collapse a bit. Note: as written, this recipe will spread quite a bit in the oven, if you prefer a little less spread refrigerate the dough for at least 1 hour.
Enjoy!!
NOTES:
Can be made with a mixer using the paddle attachment.
Light or dark brown sugar can be used.
Dough can be wrapped tightly, chilled and used over several days.
To freeze: if using over several weeks, freeze proportioned dough balls in a single layer on a baking sheet and then stash in an airtight container. They can go straight from the freezer to the oven, adding additional bake time to bake thoroughly. For longer freezer storage, store the dough in a lump, wrapped tightly. Bring close to room temperature before scooping and baking.
You can substitute Rodelle Vanilla Extract for the Paste 1:1 in a pinch!
