This post was created in partnership with California Olive Ranch. I’m thrilled to be working with them in 2019 to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. Now they are working with farmers in California and around the world to source their olive oil to create the perfect blends.
As always the words, images and opinions are my own. A very hearty thanks to all of you who support the brands that support the work I do.
There is no shortage of chocolate chip anything on this blog and for that I make no apologies. In fact I’m adding another but I assure you, as with the others, they each have their place.
The purpose for the latest chocolate chip endeavor was to celebrate a birthday. Mine. And as I’m not much of a cake person I took one of my favorite treats in a different direction.
With the addition of olive oil this chocolate chip cookie/tart hybrid has a bit more of a grown up taste. It’s fruity, fragrant and hints towards the savory while still remaining distinctively classic in flavor. It is, in fact a bit cakier than how I take my cookies but that’s because I wanted to eat it with ice cream and a fork. I have my reasons.
If ice cream and forks aren’t called for these can easily be cut into bars.
I hope you enjoy this recipe no matter how you cut it.
Olive Oil Chocolate Chip Tart
Makes 1 9 or 10 inch tart
1/4 cup California Olive Ranch Everyday Olive Oil
2 tablespoons whole milk
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 ounces bittersweet chocolate
Vanilla Ice Cream, for serving
Preheat your oven to 400 degrees F. Grease a 9 or 10 - inch tart pan.
In a large bowl combine the olive oil, milk, sugar and vanilla. Stir well to combine. Add the egg and mix until completely combined.
Add the flour, baking soda and salt. Stir until just combined. Finally, stir in the chocolate.
Press the wet batter evenly into the tart pan.
Bake for 12 - 15 minutes, until golden around the edge but perhaps still a bit gooey internally.
Cool on the tray for five minutes before transferring to a wire rack to finish cooling.