Chocolate Olive Oil Crisps
In these chocolate cookies, olive oil stands in for butter. The result? A crisp texture and an intense cocoa flavor. Totally snackable on their own, these crisps are wonderful with a bowl of vanilla or coffee ice cream or a sorbet.
Makes 4 dozen
Ingredients:
¾ cup all-purpose flour
1/3 cup Dutch-process cocoa powder, sifted
½ teaspoon baking soda
1/8 teaspoon kosher salt
¼ cup Olive Scene Single Varietal Extra Virgin Olive Oil
¾ cup sugar
1 large egg, lightly beaten
2 tablespoons honey
¾ teaspoon pure vanilla extract
Turbinado (raw) sugar, for rolling
Directions:
- In a large bowl, whisk together the flour, cocoa, baking soda, and salt.
- In a separate bowl, whisk together the olive oil, granulated sugar, egg, honey, and vanilla.
- Stir in flour mixture, then cover and refrigerate at least 1 hour and up to 1 day.
- Preheat the oven to 350°F. Roll level teaspoons of dough into balls and coat in the turbinado (raw) sugar. Place on parchment- lined baking sheets, spaced about 2 inches apart. Refrigerate until firm, 15 minutes.
- Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets. Store cookies in an airtight container for up to 1 week.
Note: If you don’t want to make all the cookies at once, wrap the remaining dough in plastic, place in a freezer bag and freeze for up to 3 months. Allow to defrost before shaping and baking.