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.
- 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
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.
Here is the olive oil with the vanilla and almond extracts. I just mix the extracts into the measuring cup.
Pour the melted chocolate into the mixed ingredients.
As I noted above, I use a cookie scoop rather than my hands to portion out the cookies.
Here are the cookies cooling. Be sure to let them cool completely. As I mentioned, they are very fragile!
I love the way the cinnamon makes them taste like Mexican hot chocolate. Enjoy!