These cookies sit somewhere between a classic chocolate chip cookie and something a little more grown-up. Rye flour brings a gently earthy, nutty flavour that works naturally with dark chocolate, while olive oil replaces the usual butter and gives the cookies a cleaner finish.
The combination also makes them particularly simple to prepare. There is no butter to soften or cream, and the dough comes together with a whisk and spatula. A short rest in the refrigerator firms the olive oil cookie dough, hydrates the rye flour and prevents the cookies from spreading too quickly in the oven.
Brown sugar keeps the centres soft, while the edges become lightly crisp as they bake. The dark chocolate remains the strongest flavour, but the rye and olive oil give it more depth than an ordinary chocolate chip cookie. A little flaky salt added while the cookies are warm sharpens the chocolate and balances the sweetness.
Rye Olive Oil Dark Chocolate Cookies
Makes 14 cookies
INGREDIENTS:
110 ml olive oil
100 g light brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
120 g rye flour
40 g all-purpose flour
2.5 g (½ tsp) baking soda
2.5 g (½ tsp) fine sea salt
90 g dark chocolate, roughly chopped
Flaky sea salt, for finishing
Equipment
2 baking trays
Baking paper
Large mixing bowl
Whisk
Rubber spatula
Digital kitchen scale and measuring spoons
Cookie scoop or tablespoon
Cooling rack
METHOD
Heat the oven to 180°C and line two baking trays with baking paper.
Whisk olive oil, brown sugar, egg, and vanilla until glossy and smooth.
Add the rye flour, all-purpose flour, baking soda and fine sea salt. Fold with a spatula just until no dry flour remains and a soft dough forms. Fold in the chopped dark chocolate.
Cover the bowl and refrigerate the dough for 30 to 40 minutes. The dough should feel firm enough to portion without spreading immediately.
Scoop tablespoon-sized balls onto the tray and flatten slightly. Space them about 8-10 cm apart. Press the tops very lightly to flatten them. Keep the second tray refrigerated while the first batch bakes.
Bake for 11 to 13 minutes, one tray at a time, until the edges are set and lightly coloured but the centres still look soft.
Sprinkle with flaky sea salt as soon as they come out of the oven. Leave the cookies on the tray for 8 to 10 minutes, then transfer them carefully to a cooling rack.
Kitchen Notes
Use an olive oil you enjoy tasting, but avoid one that is aggressively bitter or peppery, as its flavour will remain noticeable in the finished cookies.
The cookies keep in an airtight container at room temperature for up to 3 days.
The portioned dough can be refrigerated for up to 2 days. It can also be frozen and baked directly from frozen, adding approximately 2 minutes to the baking time.
