Olive Crisps Recipes

CHOCOLATE-OLIVE OIL CRISPS

Chocolate-Olive Oil Crisps image

In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough lends a deeper sweetness than sugar alone. Delightfully snackable on their own, these crisps also work well alongside a bowl of fruity sorbet.

Provided by Lauryn Tyrell

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h40m

Yield Makes about 54 cookies

Number Of Ingredients 10

Ingredients

3/4 cup unbleached all-purpose flour
1/3 cup Dutch-process cocoa powder, sifted
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons honey
3/4 teaspoon pure vanilla extract
Sanding or turbinado sugar, for rolling

Steps:

Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk together oil, granulated sugar, egg, honey, and vanilla. Stir in flour mixture, then cover and refrigerate at least 30 minutes and up to 1 day.
Preheat oven to 350°F. Roll level teaspoons of dough into balls and coat in sanding sugar. Place on baking sheets lined with parchment, spaced about 2 inches apart. Refrigerate until firm, 15 minutes.
Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets. Store cookies in an airtight container at room temperature up to 1 week.

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