OLIVE OIL AND CHOCOLATE CHIP COOKIES

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It’s cookie time! And these by Sigrid Verbert (http://www.cavolettodibruxelles.it) are the best in the world…it is a classic American-inspired recipe, with rolled oats and dark chocolate, but with no butter. The extra virgin olive oil makes them crispy with an extraordinary richness.

Serves 20 cookies

125 g rolled oats

120 g all-purpose flour

50 g brown sugar

100 g muscovado brown sugar

½ tsp baking powder

1 pinch of salt

1 egg

120 ml extra virgin olive oil

100 g bittersweet chocolate, roughly chopped

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Method

1 Preheat the oven to 180°C. In a medium bowl, whisk together the rolled oats, the flour, the sugar (both the qualities), baking powder and salt.

2 Add the egg and the olive oil, stir vigorously.

3 Stir in the chocolate

Form the dough into balls (either with two teaspoons or with ice cream scoop) and place on the lined baking sheets. Bake in the oven for about 15 minutes.

The original recipe calls for 1 tablespoon vanilla extract, but today I didn’t have it so I made the cookies without this (anyway, they are gorgeous!).

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