Extra Virgin Olive Oil Cookies

Ingredients for the Extra Virgin Olive Oil Cookies

  • 100 g flour type 2
  • 200 g flour type 0
  • 130 g brown sugar
  • 80 g extra virgin olive oil
  • 80 g dark chocolate chips
  • 1 tsp baking soda
  • 1 egg
  • 40 ml water
  • grated lemon zest (½ lemon)
  • a pinch of salt
Preparation Time40 mins
Cooking Time20 mins
LevelMedium
Yield20 cookies

Cookies are one of the most famous and simple pastry preparations worldwide, as well as an Italian favourite for breakfast (yes, in Italy we love a sweet breakfast!) Dipped in a cup of latte in the morning, or with tea at 5 pm, biscuits are always a delight for the palate!

Fun fact: the name “biscuit” comes from the Latin “panis biscotus“, which means “baked twice” – since ancient times, they were prepared to be stored for a long time, so they were cooked twice in the oven for them to become completely dry. Today biscuits are not always baked following the same procedure, it all depends on the texture the producer wants to obtain.

We prepared vegan cookies using extra virgin olive oil and dark chocolate chips. Baking with EVOOs is simple, even when it comes to sweets and desserts (for example, you can use olive oil to make pies, cheesecakes, pancakes, ice cream, chocolate cakes); however, you must know how to choose the right EVO oil – an EVOO characterised by light fruitiness, spicy tones and floral notes of flavour, is the perfect choice to go with this kind of preparations.

Try it with these EVOOs: Frà Pasquale; Danae; L’olio di Casa Virzì; EvoSì.

Directions

  1. Leave the chocolate chips in the freezer for at least 15 minutes. This will help maintain the shape of the drop even during cooking.
  2. Beat the egg with the sugar; mix well to make the sugar dissolve until a batter is formed.
  3. Incorporate the flour, baking soda, EVO oil, salt and grated lemon zest into the batter. Mix well and add water until the mixture is smooth and soft.
  4. Add the dark chocolate chips and mix again.
  5. Wrap the dough in cling film and let it rest in the fridge for 30 minutes.
  6. Switch on your oven at 200°C (392°F).
  7. Get your dough from the fridge, and roll it out using a rolling pin. Choose the height of your preference for your cookies (we made them about 1cm thick).

8. Cut out your cookies from the dough with a glass / pastry ring, or simply with a knife to get them to the shape of your preference (we used a 7cm pastry cutter).

9. Bake the biscuits at 200 ° C for 15 minutes in a static oven.
10. Take your cookies out of the oven, let them cool for half an hour and … enjoy it with a nice cup of tea or hot chocolate!

We have selected the best extra virgin olive oils for desserts in our EVOO boxes (3 bottles x 500ml). Shop now!