Triple Chocolate, Olive Oil and Rye Cookies

By Sunday, January 28, 2018

Olive oil and a cookie is probably not the most conventional pairing you've ever heard, but work with me on it. This recipe came about when I was craving a batch of cookies but was running low on butter, a pretty essential ingredient to my usual cookies. I decided to experiment by substituting in some olive oil and was really surprised by the outcome. The olive oil keeps the texture all delicious and gooey but also adds a subtle richness that really compliments the chocolate. The addition of rye flour gives these guys a really nice nutty and dense texture. 

Makes 8

You will need:
100g butter
25g olive oil
125g light brown sugar
1 egg, beaten
1 tsp vanilla powder
1 tsp baking powder
100g plain flour
100g rye flour
30g cocoa powder
100g milk chocolate, roughly chopped
100g white chocolate , roughly chopped
1/2 tsp salt

Preheat the oven to 200 degrees / gas 6. Add the butter into a small saucepan over a low heat until lightly browned. Pour into a mixing bowl with the light brown sugar and olive oil and mix until well combined. Then stir in the egg and vanilla. Finally, mix in the flours, cocoa, baking powder, salt and chocolate until everything is mixed through. Divide into eight cookies and place on a lined baking tray. Bake for 10 minutes then remove from the oven and leave to chill for 5 minutes. Serve and enjoy! 

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