Salted Rosemary Olive Oil Cookies (Print Version)
# Ingredients:
→ Dough Base
01 -
80 millilitres extra virgin olive oil
02 -
70 grams organic cane sugar
03 -
1 large egg
→ Aromatics
04 -
1 tablespoon finely chopped fresh rosemary
→ Dry Ingredients
05 -
180 grams white whole wheat flour or whole grain spelt flour
06 -
0.5 teaspoon fine sea salt
07 -
0.5 teaspoon baking soda
08 -
0.25 teaspoon baking powder
→ Chocolate & Topping
09 -
85 grams dark chocolate, roughly chopped (70-85% cocoa preferred)
10 -
Flaky sea salt, for topping
# Instructions:
01 -
Preheat oven to 175°C and line a baking tray with parchment paper.
02 -
In a large bowl, whisk together extra virgin olive oil, cane sugar, and egg until glossy and well combined.
03 -
Add flour, chopped rosemary, fine sea salt, baking soda, and baking powder to the wet mixture. Stir until a cohesive dough forms.
04 -
Fold in the chopped dark chocolate evenly through the dough.
05 -
Using a small scoop or spoon, divide dough into 12 equal balls and arrange on the prepared baking sheet with space between each.
06 -
Bake for 7 to 9 minutes, or until cookies are just set in the center and edges are firm. Avoid overbaking to maintain a soft texture.
07 -
Immediately after baking, sprinkle each cookie with flaky sea salt if desired. Let cool on the tray for several minutes before transferring to a rack, or cool completely and store in an airtight container at room temperature for up to 3 days.
# Notes:
01 -
Monitor closely during baking as these cookies become dry if overcooked; optimal texture is soft and tender.