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.


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


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:


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