Olive Oil Chocolate Chip Cookie Bars
Don't sleep on the date caramel.
Ingredients:
For the Date Caramel:
12 ounces pitted Medjool dates
1/2 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
For the Dough:
1 cup extra-virgin olive oil
3/4 cup light brown sugar
2/3 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups (338g) all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon baking soda
2 (3-ounce) bars dark chocolate, roughly chopped
Directions:
Preheat the oven to 350°F. Line a 9 by 13-inch baking dish with parchment.
Make the date caramel: In a blender or food processor, combine the dates, water, cinnamon, and salt and purée until mainly smooth.
Make the dough: In the bowl of a stand mixer fitted with a paddle attachment, cream the olive oil and sugars until light and fluffy, 2 minutes. Add the eggs and vanilla extract and mix until smooth. Add the flour, salt, and baking soda and mix until just incorporated. Add the chocolates and mix until just combined.
Press half of the dough in an even layer of the prepared pan, then spread the date caramel evenly on top. Pinch off chunks of the remaining half of dough over the caramel, then smooth the top with a rubber spatula.
Bake, rotating the pan halfway through, for 25 to 30 minutes until set and the edges are golden. Let cool completely, then slice and serve.