Cook the Books Edition 11 | Kitchen Table

Recipe 6 | Olive Oil Chocolate Cookies | p.256

I fancied a quick and easy bake today, so these olive oil chocolate cookies it was. Made with a generous glug of EV olive oil rather than butter, three types of sugar and a whole lot of dark chocolate - and you’ve got yourself a cookie that’s chewy and indulgent in the centre, with a snap and crunch around the edges.

Finished with a sprinkle of flaked sea salt and a lie about how you’ll only have ‘just the one’. 😉

The great thing about using olive oil rather than butter is 1) keeps the cookie dense and moist, and 2) there’s no need to chill the dough before baking!

Recipe by Emily Cuddeford