Olive oil in a cookie makes more sense than you think.
Kitchen DRZZL keeps them rich and soft, then Table goes on at the end with chocolate, hazelnuts and enough sea salt to keep things interesting.
Makes 6 large cookies or 8 medium cookies.
Ingredients
- 80g light brown soft sugar
- 80g golden caster sugar
- 2 tbsp maple syrup
- 1 medium egg
- 80g DRZZL Kitchen Extra Virgin Olive Oil
- 1 tsp vanilla extract
- 200g plain flour
- ½ tsp bicarbonate of soda
- ½ tsp sea salt flakes, plus extra to finish
- 50g hazelnuts, roughly chopped
- 160g mixed 70% dark chocolate and milk chocolate, roughly chopped
- DRZZL Table Extra Virgin Olive Oil, to finish
Prefer white chocolate? Use that instead.
Method
1. Whisk
Put both sugars and the egg into a mixing bowl. Whisk with an electric hand mixer for 3–4 minutes until pale and slightly thickened.
Add the maple syrup and vanilla and whisk briefly. Slowly pour in the Kitchen DRZZL while whisking until smooth.
2. Fold
Sift in the flour and bicarbonate of soda, then add the sea salt flakes.
Fold with a spatula until mostly combined, then add the chocolate and hazelnuts and fold again.
3. Scoop + chill
Scoop into 8 medium balls or 6 larger ones.
Space them well apart on two parchment-lined baking trays and chill for at least 1½ hours. You can also freeze them at this point.
4. Bake
Heat the oven to 190°C / 170°C fan.
Bake 8 medium cookies for 13–15 minutes, or 6 larger cookies for 15–16 minutes, until the edges are golden and the centres are just set.
Don’t overbake them. They’ll keep cooking on the trays.
5. Finish
While still warm, drizzle generously with Table DRZZL and finish with a little more sea salt.
Leave to cool on the trays.
Best eaten warm, but they’ll keep in an airtight container for up to 3 days.
COOKED IT?
Tell us how it went. Changes, triumphs and near misses are all welcome.