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Rosemary and Dark Chocolate Olive Oil Cookies

 1 cup Lupi Extra Virgin Olive Oil
 1 tsp Vanilla Extract
 1 Egg
 3/4 cup White Sugar
 3/4 cup Brown Sugar, packed
 2 1/2 cups Flour
 1/2 tsp Salt
 1 tsp Baking Soda
 1 tsp dried Rosemary, finely chopped
 200g 60% Dark Chocolate, chopped

Preheat oven to 190ÂșC. Line an oven tray with baking paper. In a large bowl combine the olive oil, vanilla, eggs, sugar and brown sugar until combined and slightly lighter in colour.


Add the flour, salt, baking soda and rosemary and mix until a dough forms. Fold in the chocolate.


Make soup spoon size balls and place on the tray. You should get 20-24 balls. Bake the cookies for 10-12 minutes until golden. Leave to cool on the tray or wire rack. Store in an air tight container for a week.