Introduction
Indulge in the rich and decadent experience of Small Batch Double Chocolate Olive Oil and Rye Cookies. These delightful treats combine the unique flavor of rye flour with the lushness of extra virgin olive oil, resulting in a cookie that is not only chocolatey but also deeply satisfying. Perfect for when you're in the mood for something sweet without making a large batch, these cookies are an excellent choice for a small yet fulfilling dessert.
Detailed Ingredients with measures
- 85g dark chocolate (70%), chopped
- 45g extra virgin olive oil
- 50g light brown sugar
- 30g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 45g rye flour
- 15g unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 50g dark chocolate chunks or chips
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6-8 cookies
Detailed Directions and Instructions
1. Preheat the Oven
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Melt the Dark Chocolate
In a heatproof bowl, melt the chopped dark chocolate over a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly.
3. Combine Wet Ingredients
In a mixing bowl, whisk together the olive oil, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract, whisking until smooth.
4. Incorporate Melted Chocolate
Pour in the melted chocolate and mix until fully incorporated.
5. Mix Dry Ingredients
In a separate bowl, whisk together the rye flour, cocoa powder, baking soda, and salt.
6. Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chunks.
7. Chill the Dough
Chill the dough in the refrigerator for about 15 minutes to make it easier to handle.
8. Scoop the Dough
Scoop the dough into small balls and place them on the prepared baking sheet, leaving some space between each cookie.
9. Bake the Cookies
Bake for 10-12 minutes, until the edges are set but the centers are still slightly soft.
10. Cool the Cookies
Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Yield
This recipe yields 6-8 cookies.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days.
Ingredient Quality
Use high-quality dark chocolate and extra virgin olive oil for the best flavor.
Customization
Feel free to add nuts or dried fruit for added texture and flavor if desired.
Storage Instructions
Room Temperature
Store the cookies in an airtight container at room temperature for up to 3 days.
Refrigeration
If you want to keep them longer, you can refrigerate them for up to a week. Make sure to seal them well to prevent moisture from making them stale.
Freezing
For extended storage, these cookies can be frozen. Place them in a freezer-safe bag or container, and they will last for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
Enjoy these cookies warm with a glass of milk or a scoop of vanilla ice cream for an indulgent dessert.
Coffee Pairing
They also pair beautifully with a hot cup of coffee or espresso, enhancing the chocolate flavor and providing a delightful contrast.
Crumbled Topping
Consider crumbling these cookies over yogurt or oatmeal for added texture and a chocolatey flavor burst.
Nutritional Information
Each cookie (assuming a yield of 8 cookies) contains approximately:
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 50mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 2g
*Note: Nutritional values may vary based on ingredient brands and measurements used.*
Ingredient Substitutions
Dark Chocolate
You can substitute dark chocolate with semi-sweet chocolate if you prefer a slightly sweeter cookie.
Olive Oil
For a different flavor profile, use melted coconut oil or unsalted butter in place of olive oil.
Rye Flour
If rye flour is unavailable, whole wheat flour can be used as an alternative; however, the flavor will differ slightly.
Cocoa Powder
Dutch-processed cocoa can replace unsweetened cocoa powder for a less acidic taste.
Sugars
You can substitute granulated sugar with coconut sugar or use a sugar substitute for a lower-calorie option, though this may affect texture.
Cook Techniques
Melting Chocolate
Melt dark chocolate using a double boiler or microwave in short bursts, stirring until smooth. This technique helps prevent scorching and maintains the rich flavor of the chocolate.
Whisking Wet Ingredients
Combine olive oil, brown sugar, and granulated sugar using a whisk. This incorporates air into the mixture, creating a light texture for the cookies.
Chilling Dough
Refrigerate the cookie dough for about 15 minutes before baking. Chilling helps solidify the fats, making it easier to scoop and shape while preventing excessive spreading during baking.
Scooping Dough
Use a cookie scoop or tablespoon to portion out dough balls, ensuring even size and consistent baking. Leave space between each ball on the baking sheet to allow for spreading.
Baking Cookies
Bake the cookies at 180°C (350°F) until the edges are set but the centers remain soft. Monitor closely to achieve the perfect chewy texture.
Cooling Cookies
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents them from breaking apart and allows for proper cooling.
FAQ
Can I substitute the rye flour?
Yes, you can use all-purpose flour if you prefer a milder flavor, but the cookies will lose some of their unique complexity.
What other types of chocolate can I use?
You can use milk chocolate or a blend of chocolates, but for a rich flavor, dark chocolate (at least 70% cocoa) is recommended.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. Refrigeration may alter their texture.
Can I make this recipe vegan?
To make these cookies vegan, substitute the egg with a flax egg or applesauce and ensure your chocolate is dairy-free.
What if I don’t have extra virgin olive oil?
You can use any light oil, such as canola or vegetable oil, but olive oil adds a unique flavor that complements the chocolate and rye.
Conclusion
These Small Batch Double Chocolate Olive Oil and Rye Cookies are a delightful indulgence, bringing together the rich flavors of dark chocolate and the unique nutty taste of rye flour. This combination creates a memorable treat that is not only satisfying but also easy to prepare. Ideal for when you crave something special without having to bake a large batch, these cookies are sure to become a favorite.
Chocolate Chip Oatmeal Cookies
Try adding rolled oats to your next batch of cookies for a chewy texture. Substitute half of the rye flour with oats and mix in some semi-sweet chocolate chips for a classic variation.
Pistachio and Dark Chocolate Cookies
Incorporate roasted pistachios along with dark chocolate chunks to create a delightful contrast in flavors and textures. The nuttiness of pistachios complements the richness of the chocolate beautifully.
Mexican Hot Chocolate Cookies
Add a hint of cinnamon and a pinch of cayenne pepper to your dough for a spicy twist. This fusion creates a warm, comforting flavor reminiscent of traditional Mexican hot chocolate.
Espresso Brownie Cookies
Enhance the chocolate flavor by adding instant espresso powder to the batter. This will intensify the richness and create an extra depth of flavor.
Almond Joy Cookies
Include shredded coconut and chopped almonds alongside the chocolate chunks. This will give you the taste of an Almond Joy candy bar in cookie form.
Hazelnut Chocolate Chip Cookies
Replace the rye flour with finely ground hazelnuts to create a nutty flavor. Mix in chocolate chips and enjoy a deliciously rich treat.
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