These cookies are too good to be true. Extra virgin olive oil, fresh rosemary, dark chocolate, sea salt. Need I say more?
It is also a small batch recipe (thank the Lord since I’m baking in a toaster oven) so it comes together in no time, you can have these in your belly in about 30 minutes. You’re welcome.I haven’t made cookies in MONTHS, which I’m pretty sure is a record for me. I had all of this fresh rosemary in my fridge smelling absolutely amazing, and for some reason I thought it would taste good with chocolate. I was right.
Also poor Shiraz (the bf), has caught a nasty cold. Could it be because he works around hundreds of snotty 3 years olds all day in a school that probably doesn’t turn the heat on unless the temperature drops below 20 degress, perhaps. Nevertheless, the only cure for a cold is cookies, as any doctor will tell you.I adapted this recipe from on of my favorite blogs, Ambitious Kitchen. She makes an olive oil cookie with whole wheat flour and chocolate chips that I have been itching to try. It calls for olive oil & molasses to make the cookie chewy, and the smell of these ingredients baking with the rosemary is amazing.
I am already thinking of other ways to combine all of these flavor profiles in other recipes. Unfortunately for me (and you) this recipe only makes 12 cookies, but it will be the best 12 cookies you’ve had in a long while.A big shout out to Kateandkimi.com for having good dark chocolate and herbs at decent prices. I have been really noticing how expense Shanghai is lately. Sometimes I don’t think about it or notice it really, but if you really want to eat healthy and make sure the food you’re buying isn’t full of lead, it’s gonna cost you! Anyway, back to the cookies. Recipe adapted from Ambitious Kitchen, yields 12 cookies
- 1 cup AP flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 Tablespoons of extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 L egg
- 2/3 cup packed brown sugar
- 2 teaspoons of molasses
- 1 100g bar of good quality dark chocolate
- 1 teaspoon of finely chopped fresh rosemary
- coarse sea salt for sprinkling
- Preheat your oven (or toaster oven, in my case) to 350F or 175C
- In a small bowl, whisk together the flour, salt & baking soda
- In another, slightly larger bowl, mix the sugar, olive oil, molasses, egg & vanilla by hand until smooth.
- Add the dry ingredients and mix until well combined.
- Roughly chop the chocolate bar and finely chop the rosemary, fold into the dough
- Drop onto a cookie sheet covered in parchment paper by the tablespoon, and liberally sprinkle with coarse sea salt
- Bake for 7-8 minutes and then check. Mine baked extremely fast and anything past 8 minutes would have burned them. Every oven is different though, they are done when they begin to brown.
- Allow to cool on the baking sheet for several minutes before removing to complete cooling, they will be quit soft in the middle and chewy
- pig out