Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Olive oil chocolate chunk cookies

Mediterranean 40 Mins Prep · 11 Mins Cook

Whisk 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.