JS: Yes.
SU: When Jesse says all of these things, it’s because he wrote a cookie cookbook.
JS: I did, many years ago.
SU: What year was it?
JS: I don’t know. 2021? Yeah.
SU: Yeah. Right. 2021.
JS: Yeah, that sounds right. Something like that. Sure, sure. Not that long ago.
SU: A very good book.
JS: Thanks.
SU: A few members of our Bake Club have bought it and used it and have nothing but good things to say. So highly recommend. And he has finally healed from the trauma of developing 100 cookie-
JS: I used my advance money to go to therapy.
SU: And the result of this is he has made us a chocolate chip cookie recipe that happens to be accidentally vegan.
JS: Yeah, I thought olive oil chocolate chip cookie sounded so cool. And then the next thing you know, and I said, well, it’s vegan now.
SU: There we go.
JS: There we go.
SU: Any other special ingredients or equipment that our bakers should have?
JS: I would say get yourself a nice bottle of olive oil, but don’t get yourself a really good bottle of olive oil.
SU: This sounds very similar to the advice you gave for a chocolate olive oil cake.
JS: Same thing. Yeah.
SU: An extra virgin olive oil.
JS: Yes. Extra virgin.
SU: Nothing too fancy.
JS: Not a finishing or drizzling …
SU: Got it.
JS: None of that spout stuff.
SU: Okay. Excellent. Great. Well Bake Clubbers, once you bake the cookies, send us your pictures and questions. There are so many different ways for you to get in touch with us.
JS: You can comment on the recipe, on the Epicurious app or on the Bon Appetit website. You can comment on our Substack chat or email us at bakeclub@bonappetit.com. And if you’ve made it and you loved it, rate and review the recipe on our site. We’re your host, Jesse Szewczyk …
SU: And Shilpa Uskokovic.
JS: Michele O’Brien is our Senior Producer.
SU: Michael Gino is our Studio Engineer.
JS: Research Editing by Jaia Clingham-David.
SU: This episode was mixed by Amar Lal at Macro Sound.
JS: Chris Bannon is Conde Nast, Head of Global Audio.
SU: If you like the show, leave us a rating and review and hit that follow button so you’ll never miss an episode.
JS: And if you’re not already part of the club, head to bonappetit.com/bakeclub to find out all the information you need to join.
SU: Thank you for listening to BA Bake Club. We’ll see you next month.
