Rich chocolate and nutty cookies, made with Filippo Berio's Classico olive oil, these delightful treats are perfect for snacking or serving with afternoon tea. Sprinkled with sea salt, these crumbly treats find the perfect balance of sweet and salty, while the pistachio and chocolate chunks provide a little extra crunch.
Ingredients150g Belcolade dark chocolate, 71%, chopped into chunks 125ml Filippo Berio Classico olive oil 75g soft light brown sugar 50g golden caster sugar 1 egg, beaten 200g plain flour 1 tsp bicarbonate of soda 50g shelled pistachios, roughly chopped 1/2 tsp sea salt flakes |
MethodPreheat the oven to 180°C, gas mark 4. Line 2 baking sheets with baking paper. Place 100g of the Belcolade dark chocolate in a bowl and melt over a pan of simmering water, or by heating for short periods in the microwave. Beat the Filippo Berio Classico olive oil, sugars and egg in a large bowl until smooth, then stir in the melted chocolate. Stir in the remaining chocolate chunks and pistachios, then the flour and bicarbonate of soda. Roll the mixture into 16 equal-sized balls. Space the balls well apart on the lined baking sheets, pressing down to flatten a little. Bake for 18 - 20 minutes until firm and cracked on the surface. Sprinkle with sea salt flakes as soon as they come out of the oven. Allow them to cool for a little while, then transfer the cookies to a wire rack to cool completely. |
Recipe courtesy of Filippo Berio.
