Dark chocolate and olive oil cookies

To celebrate Wine and Food Month this June 2013 in the Hunter Valley, NSW, Whispering Brook has put together a completely healthy and guilt free recipe for cookies! The cookies are made not only with dark chocolate but light brown sugar and olive oil instead of butter!

Whispering Brook_Dark Chocolate and Olive Oil Cookies

Dark Chocolate and Olive Oil Cookies

As many as you like! Serving size is up to you.

Ingredients:

125g dark chocolate
105ml Whispering Brook extra virgin olive oil
75g light brown sugar
45g unrefined caster sugar
1 tsp vanilla extract
1 cold egg
75g whole wheat flour
75g white flour
30g dark cocoa powder
1 tsp bicarb
Pinch of salt
100g dark chocolate chips

Method:

Preheat oven to 170C and line two baking trays with non-stick paper.

Melt the chocolate in short bursts in the microwave. Set aside to cool

In a bowl, beat together the olive oil and sugars until creamy. Pour in the melted chocolate and mix until combined.

Lightly whisk the egg with the vanilla and whisk into the butter/sugar/chocolate mixture.

Fold in the dry ingredients and chocolate chips until just combined.

Place tablespoons of the dough on a baking tray and bake for 15 – 18 minutes until the edges of the cookies are firm. Allow to cool on a baking tray for 10 minutes before transferring to a wire rack.

Serve with Whispering Brook Sparkling Shiraz

For more information on the event, please visit:

www.huntervalleyuncorked.com.au

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