Chocolate cookies with olive oil
Olive oil will give chocolate cookies new flavor notes and depth. Be careful, they are really addictive!
Ingredients · Servings For 16 cookies
- 150 g dark chocolate
- 100g olive oil
- 50 g light muscovado cane sugar
- 85 g caster sugar
- 1 egg
- 200 g plain wheat flour
- 1 tsp baking soda
Method · 35 min
- Preheat the oven to 180 °C. Take 100 g of chocolate and heat it either in a bowl over a boiling water bath or in short pulses in the microwave.
- In a bowl, beat the oil, both types of sugar and the eggs until smooth. Stir in the cooled melted chocolate, then the remaining chopped chocolate, then the flour and baking soda. Shape the dough into 16 equal sized balls.
- Place the balls, spaced evenly, on 2 non-stick baking sheets or 2 baking sheets lined with parchment paper or silicone mats. Flatten the balls slightly. Bake in the preheated oven for 18–20 minutes until the cookies are firm and have a cracked surface. Remove from the oven and sprinkle with a little flaky salt immediately. Photo and recipe taken from Olive Magazine/Immediate Media.