Servings: 16-18

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Ingredients:​​​​​​​

• 1 6.35-oz Tony Chocolonely Milk Chocolate Gingerbread Bar, broken into medium-sized chunks 
• 3/4 cup Olive Oil
• 1/3 cup Granulated Cane Sugar + more for rolling
• 1/3 cup Brown Sugar, packed
• 2 large Eggs
• 1 tsp. Vanilla Extract
• 2 1/3 cup All Purpose Flour
• 1/4 tsp. Salt

Instructions:​​​​​​​

1. Preheat oven to 350F. Line a baking pan with parchement paper. Fill a small, shallow bowl with additional granulated cane sugar for rolling cookies in.
2. In the bowl of a stand mixer, whisk the flour and salt. 
3. Create a well in the center of the bowl (or in a separate bowl) to whisk together the brown sugar, cane sugar, vanilla, eggs, and olive oil until creamy. 
4. Using the paddle attachment, mix until well-combined and a soft cookie dough is formed. (If the dough seems too dry, add 1-2 tbsp. water. If the dough seems too wet, add 1-2 tbsp. more flour.)
5. Scoop 1-2 tbsp. dough per cookie, roll into a ball, then roll balls in the extra granulated cane sugar bowl and place on the prepared baking pan. 
6. Press a chunk of chocolate into the top of each cookie. 
7. Bake for 10-14 minutes, or until set and lightly golden brown on the edges. Let cool at least 10 minutes on the baking pan. Enjoy!