Large olive oil-based brown sugar cookies. Crinkle cookies puff up in the oven and flatten into the prettiest craggy cookies. They taste like olive oil, so use good.
– ½cup or 100g olive oil– ¾cup or 170g brown sugar– ¼cup or 55g granulated sugar– 2 teaspoons pure vanilla extract– 1 large egg– 160g or 1 ¼ cups all purpose flour– 1 tablespoon cornstarch– ½ tsp baking powder– ½ teaspoon baking soda– ¾ tsp fine sea salt– zest of 1 orange optional
The oven should be preheated to 350 degrees Fahrenheit. Prepare two cookie sheets with grease by lining them with parchment paper. The olive oil, sugars,
STEP 1 .
vanilla, and egg should be thoroughly mixed together in a bowl using a whisk. When you have added the cornstarch, baking powder, soda, salt, and flour,
use a rubber spatula to mix everything together until it is completely together. For the purpose of portioning the dough, I use a cookie scoop that is two tablespoons in size.
I make sure to leave approximately two inches of space between each dough mound because these will spread. Put the cookies in the oven for about ten minutes,
and then check on them at ten minutes; if they have the large crinkles, they are ready to be served.
Continue to leave them in for another two to four minutes if they are not already doing so. When they are swollen, wrinkled all over, and dark on the edges,
you should remove them from your face. As they cool, they will become more smooth.