Chocolate Chip Cookies with Sea Salt & L'arte EVOO
INGREDIENTS:
PREPARATION:
1. Preheat the oven to 180C/350F/gas mark 4. Line a couple of large baking trays with baking parchment.
2. Beat the olive oil and sugar together in a large bowl for a minute or so, then stir in the milk. In a separate bowl, combine the flour, bicarbonate of soda and salt. Add this to the wet mixture along with the chopped dark chocolate and stir to combine.
3. Spoon large mounds of the cookie dough on to the prepared baking trays and sprinkle over a few extra flakes of salt. Bake in the preheated oven for 15‑17 minutes. They're ready when golden brown and well-spread. They'll be quite soft at this point, but will firm up as they cool.
Warning! These are delicious!!!!
- 90ml L'arte Extra Virgin olive oil
- 160g light brown soft sugar
- 60ml milk
- 200g plain flour
- ¼ tsp bicarbonate of soda
- Generous pinch of sea salt flakes, plus more to sprinkle on top
- 150g dark chocolate, in small chunks
PREPARATION:
1. Preheat the oven to 180C/350F/gas mark 4. Line a couple of large baking trays with baking parchment.
2. Beat the olive oil and sugar together in a large bowl for a minute or so, then stir in the milk. In a separate bowl, combine the flour, bicarbonate of soda and salt. Add this to the wet mixture along with the chopped dark chocolate and stir to combine.
3. Spoon large mounds of the cookie dough on to the prepared baking trays and sprinkle over a few extra flakes of salt. Bake in the preheated oven for 15‑17 minutes. They're ready when golden brown and well-spread. They'll be quite soft at this point, but will firm up as they cool.
Warning! These are delicious!!!!
