It may seem an odd ingredient for our cookie recipe below, but it makes sense if you think of olive oil as essentially fruit juice, mixing beautifully with dark chocolate and sea salt
| انشأ بواسطة | سبينس |
| وقت التحضير | 40 دقائق |
| وقت الطهي | 11 دقائق |
| عدد الأفراد | 20 |
| مطبخ | البحر المتوسط |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة سهلة |
المكونات
طريقة التحضير
تحميل PDFWhisk together the flour, bicarbonate of soda and salt in a bowl. Set aside.
In a mixing bowl, mix together olive oil, brown sugar and white sugar until evenly moistened. Add the egg and egg yolk, beating at a high speed for 30-60 seconds until smooth. Mix in the vanilla extract. Add the dry ingredients to the wet mixture, mixing at a low speed until almost incorporated.
Roughly chop the chocolate then fold into the cookie dough, reserving a small handful for topping, if desired. Cover the dough tightly with cling film and chill for at least 30 minutes, or overnight for enhanced flavour.
Preheat the oven to 180°C, gas mark 4. Line 2 baking sheets with parchment paper.
Using a cookie scoop, scoop out the dough (approx. 2 tbsp each) and shape into smooth balls. Arrange on the baking sheets, leaving enough space between each ball. Bake for 9-11 minutes, or until the tops are puffed and the edges golden brown. For frozen dough, add 2 extra minutes of baking time. Before removing from the oven, drop the pan from a few centimetres height onto the rack to deflate any puffiness.
Allow the cookies to cool on the sheets for 15 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
