Olive oil chocolate chip cookies

Says Hanna GellerGoldsmith, founder of blog and supper club, Building Feasts: “I love these cookies eaten as a sandwich with chocolate sorbet — as shown in the picture. You can use any ice cream you like or just serve them with milk or a cup of coffee. If you don’t have wholemeal flour to hand, just use plain flour but don’t replace the strong white flour. As the cookies are made with olive oil and not butter, this is important as it helps to hold their shape.”

INGREDIENTS

180ml good olive oil 150g light brown soft sugar 150g caster sugar

2 large eggs 2 tsp vanilla extract

175g strong white bread flour

75g wholemeal flour

75g plain white flour

1tsp baking powder

1tsp bicarbonate of soda

1 tsp ground cinnamon

1tsp Maldon salt

200g chopped dark chocolate in good sized pieces (chunks are good in the cookies)

METHOD

In the bowl of a food mixer combine olive oil, sugars and eggs. Beat on medium to high speed for 2-3 minutes until completely incorporated.

Meanwhile combine flours, baking powder, baking soda, cinnamon and salt in a bowl and stir together.

Add vanilla to oil mixture and mix followed by the dry ingredients. Mix until no flour shows but careful not to overmix.

Stir in chocolate chunks. Cover and allow the mixture to sit in the fridge for a couple of hours or overnight to harden (it will be a very soft mixture so it needs time to rest).

When you are ready to cook, preheat your oven to 180°C.

Line 2 baking sheets with parchment and scoop the cookies with an ice cream scoop (I use a 5cm one) into balls well-spaced out on the baking sheets.

Bake for 10-12 minutes. They will still be soft but golden on top. They will harden as they cool, so make sure you take them out when they are still very soft.

Cool on the sheets for 10 minutes and then remove to a rack to continue cooling.

www.buildingfeasts.com