Christmas Chocolate Olive Oil and Chili Cookies

OLIVE OIL MEETS CHOCOLATE

Makes approx. 20 cookies
INGREDIENTS

  • 250 ml of olive oil
  • 220 g brown sugar
  • 1 teaspoons vanilla extract
  • 2 large eggs
  • 170 g bread flour
  • 130 g all purpose
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 100 g roughly chopped dark chocolate (70%)
  • 100 g roughly chopped dark chocolate (50%)
  • 2-3tsp cayenne pepper, depending on how spicy you like it
  • Coarse sea salt for dusting

METHOD

  1. Preheat your oven to 170°C (fan) /190°C. Line your baking sheets with baking parchment.

  2. In a large bowl and using an electric mixer, cream together the eggs, oil, brown sugar and vanilla extract until the sugar has almost dissolved, this should take approximately 5-8 minutes.

  3. In a medium-sized bowl, sift together the bread flour, all purpose flour, baking powder, baking soda, sea salt and cayenne pepper.

  4. Pour the flour mixture into the oil-sugar mixture and using a spatula mix until just blended. Add the chopped chocolate and fold into the dough. Chill covered with cling film for around 30 minutes.

  5. Get about 1 heaped teaspoon of dough and use your hands to roll it into a golf ball sized mound. Place on the baking parchment. Leave a healthy space between cookies, they will spread out quite a bit. Sprinkle coarse sea salt on cookies to taste. Bake for 10-15 minutes. Allow to cool for 10 minutes on the baking sheet and then finish cooling on a metal rack.

 


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