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Chocolate Olive Oil Cookies

Chocolate Olive Oil Cookies

In 2004 Chronicle Books published The Olive Harvest Cookbook by Gerald Gass. It was, as it is described, “Olive Oil Lore and Recipes from the McEvoy Ranch”. It is a beautiful book full of delicious savory recipes and some equally delicious sweet ones.

This recipe for Chocolate Olive Oil Cookies is one I have made many times now. It is simple to put together, needs no mixer and most of the time I have everything I need on hand. The cookies are supremely delicate so don’t pack them up to send anywhere. They have an almost shortbread consistency but rich from the chocolate and olive oil.

Ingredients

  • 1-⅔ cup unbleached all purpose flour
  • 1 cup sugar
  • ⅓ cup unsweetened cocoa powder, plus extra for dusting
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 3 ounces bittersweet chocolate, melted and cooled to barely lukewarm

 

Directions

Preheat the oven to 360F. Line 2 large baking sheets with parchment or silicone baking sheets.

  • Sift together the flour, sugar, ⅓ cup cocoa powder, baking soda, and cinnamon into a medium sized bowl. In a small bowl, stir together the olive oil and vanilla and almond extracts, then add to the dry ingredients. Add the melted chocolate and stir until the mixture comes together into a uniform mass. Using your hands, roll the dough into balls ¾ to 1 inch in diameter and place them on the prepared baking sheets, spacing them 2 inches apart. (I use a cookie scoop.)
  • Bake the cookies 1 sheet at a time until cooked through and very lightly browned, about 15 minutes. (I put both pans in at once.) Transfer to a wire rack and let cool completely. Store in an airtight container at room temperature up to 3 days. Dust lightly with cocoa powder before serving.
  • Here are the ingredients being sifted together. It seems like an extra step to sift but cocoa powder often has clumps and this is a good way to ensure that ingredients will mix evenly.

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Here is the olive oil with the vanilla and almond extracts. I just mix the extracts into the measuring cup.

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Pour the melted chocolate into the mixed ingredients.

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As I noted above, I use a cookie scoop rather than my hands to portion out the cookies.

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Here are the cookies cooling. Be sure to let them cool completely. As I mentioned, they are very fragile!

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I love the way the cinnamon makes them taste like Mexican hot chocolate. Enjoy!

 

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