Chocolate and walnut olive oil brownie cookies
(A great way to use up any uneaten Easter Eggs)
Makes 12 large cookies
Ingredients
200g chocolate (I used 70% dark chocolate)
100g milk chocolate cut into chunks
4 eggs
100g plus 2 tbsps whole grain spelt flour
150g granulated sugar
100g light brown sugar
1 tsp vanilla extract
1 1/2 tsp sea salt
1 tsp baking powder
100g walnuts, roughly chopped
5 tbsps of the Governor EVOO
200g chocolate (I used 70% dark chocolate)
100g milk chocolate cut into chunks
4 eggs
100g plus 2 tbsps whole grain spelt flour
150g granulated sugar
100g light brown sugar
1 tsp vanilla extract
1 1/2 tsp sea salt
1 tsp baking powder
100g walnuts, roughly chopped
5 tbsps of the Governor EVOO
Method.
1.In a large bowl combine the flour, baking soda, baking powder and salt
2.Melt the chocolate by placing it in a small bowl over simmering water. Stir until the chocolate has melted, set aside.
3.In a large bowl whisk together the eggs, granulated & brown sugar. When thickened whisk in the melted chocolate and vanilla.
4.Pour the wet ingredients into the dry and fold in gently, add in the walnuts and chocolate pieces. Cover the bowl and place in the fridge for 1 hour.
5.Preheat oven to 180°c Gas Mark 4.
6.Using a ice cream or cookie scoop make 12 balls. Flatten them out slightly with your hand then place them on 2 lined baking sheets making sure there is at least 2 inches between them. Add a pinch of sea salt and bake for 10minutes, turning half way. They should have risen and will be starting to crack. They may look and feel too squidgy but they will continue to cook whilst they are cooling. Leave to cool.
1.In a large bowl combine the flour, baking soda, baking powder and salt
2.Melt the chocolate by placing it in a small bowl over simmering water. Stir until the chocolate has melted, set aside.
3.In a large bowl whisk together the eggs, granulated & brown sugar. When thickened whisk in the melted chocolate and vanilla.
4.Pour the wet ingredients into the dry and fold in gently, add in the walnuts and chocolate pieces. Cover the bowl and place in the fridge for 1 hour.
5.Preheat oven to 180°c Gas Mark 4.
6.Using a ice cream or cookie scoop make 12 balls. Flatten them out slightly with your hand then place them on 2 lined baking sheets making sure there is at least 2 inches between them. Add a pinch of sea salt and bake for 10minutes, turning half way. They should have risen and will be starting to crack. They may look and feel too squidgy but they will continue to cook whilst they are cooling. Leave to cool.
Buy your Governor EVOO here.
