Chocolate Olive Oil Crinkle Cookies


Chocolate Olive Oil Crinkle Cookies
makes 1 dozen cookies

2 oz. dark chocolate, chopped (use Ghiradelli, Lindt or Scharfenberger chocolate)
2 Tbsp fruity olive oil (extra virgin or first press)
1/2 cup granulated sugar
1/4 tsp instant espresso powder (optional)
1/2 tsp vanilla extract
1 egg
1/2 cup + 2 Tbsp all purpose flour
1/2 tsp baking powder
1/4 tsp salt

For decorating
1/4 C confectioner’s sugar

Melt the dark chocolate in a heat proof bowl, either using a double boiler or in the microwave. Set aside to cool slightly. Meanwhile, in a separate bowl, whisk the flour, baking powder, and salt together.

Add the olive oil, sugar, and instant espresso powder to the chocolate and whisk to combine. Add the egg and vanilla extract and mix again.

Add the flour mixture to the wet ingredients and mix until the flour is just incoporated. Chill the dough for at least 2 hours.

Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper or a silicone baking mat. Add the confectioners sugar to a shallow bowl.

Use a spoon to roll a tablespoon of the dough into a ball. Roll the ball in confectioner’s sugar, make sure to cover all the sides. After all of the dough is rolled and covered in sugar, use the bottom of a drinking glass to flatten the balls slightly.

Bake for 8  to 10 minutes, rotate the baking sheet 180 degrees halfway into baking. The cookies will crack in the oven. When they are ready, they should  still look shiny and slightly wet in the cracks. Transfer the cookies to a rack to cool.

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