Spring is all about change. It’s about combining the familiarity of the old with the excitement of the new, and these cookies demonstrate this combination perfectly. Crunchy on the outside with a spiky sweet gooey inside, they are the perfect first step into spring.
INGREDIENTS
- ¾ cup of olive oil
- 125g brown sugar
- 125g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 190g plain flour
- 1 tbsp cocoa powder
- ½ tsp bicarbonate of soda
- 1 tsp sea salt
- 100g good dark chocolate
- 100g Good Quality Salted Crisps
METHOD
- Preheat the oven to 180°C.
- Mix the olive oil and sugars until combined to a sandy, glossy paste (freehand or with a mixer) before adding the egg and vanilla.
- In a separate bowl, combine the flour, cocoa, bicarb, salt and whisk together.
- Pour the dry ingredients into the wet and mix until the flour disappears.
- Place the chocolate into a zip lock bag and bash to bits with a rolling pin and add to the mixture.
- Follow the same method in the previous step with the crisps and add ¾ of the amount to the cookie dough, reserve the rest for later.
- Line a baking tray with some baking parchment and using your hands (or a big teaspoon) scoop out small balls of the dough mixture and place on the sheet, leaving roughly 4 or 5 cm between each ball.
- Depending on the size of your tray, you should be able to get six balls in each batch.
- Sprinkle a little of the reserved bashed crisps over the ball before sliding it in the oven and baking for roughly 15 minutes.
- Remove from the oven and allow to sit on a cooling rack while you proceed to bake the remainder of the mixture.
This amount should get you roughly 20 cookies in total.
MICHAEL BELL