CHOCOLATE PECAN OLIVE OIL COOKIES
These crisp light cookies can be made in a snap completely by hand and by using olive oil they need less fat than a conventional butter cookie. The combination of chocolate and olive oil is so unexpected.
1 cup unbleached all purpose flour (250 ml)
1/3 cup unsweetened cocoa(80 ml)
1 1/2 tsp. baking powder (7.5 ml)
grated zest of 1 orange
1 tsp. vanilla ( 5ml)
1/2 cup + 2 Tbsp. sugar (175 ml)
1/3 cup Christine Cushing’s extra virgin olive oil (75 ml)
2 large eggs
3/4 cup chopped pecans (375 ml)
Preheat oven to 350°.
Line a large baking sheet with parchment.
Sift flour, cocoa, baking powder and salt into a medium bowl. Add pecans. Set aside.
In another bowl, combine orange zest, vanilla, sugar, olive oil and eggs. Whisk together until well blended, about 2 minutes. Add the flour mixture to the wet ingredients and stir with wooden spoon to blend well.
Spoon cookie batter with small ice cream scoop onto parchment paper lined tray leaving 1 inch between them. You can bake about 15 cookies per tray. Bake at 350° for 12 - 15 minutes, until cookies are crisp.
Makes about 30 small cookies