Chocolate-Orange Olive Oil Cookies
Yield
Makes about 18 cookies
RECIPE Ingredients
- ¾ cup Reserve Jean Reno Olive Oil - Black Fruity
- 2 eggs
- ½ cup granulated sugar
- 1 packed cup brown sugar
- 1 teaspoon vanilla paste
- 2 tablespoons orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- 2¾ cup 344 grams) all-purpose flour
- 8 ounces dark chocolate (we used Theo 85% baking chocolate), cut into chunks
- ¼ cup finely chopped walnuts (optional)
- Maldon salt
Out of Stock
Price
$35.99
- Hand-harvested olives
- Olives aged for seven days before pressing to intensify the flavors
- Unique, bold, fruity flavor; slightly acidic, subtle aromas of cocoa, bread, truffle, roasted artichoke
- Picholine olives are added to the mix of Salonenque, Beruguette, Grossane and Verdale des Bouches-du-Rhone olives.
- Crushed under granite stones into a paste
- Pressed between stacked disks
- Mechanically cold pressed, no heat or chemicals ever used
- Unfiltered, olive oil sediment settles naturally
- Product of Maussane-les-Alpilles region of Provence in France
- For best taste, use before expiration date on package
Recipe notes
These olive oil cookies are packed with dark chocolate chunks, walnuts, and orange zest for a sophisticated take on a classic flavor combination. While delicious all year long, they make holiday cookie swaps extra special.
RECIPE Preparation
- Preheat oven to 375 degrees F.
- To the bowl of a stand mixer fitted with a paddle attachment, add olive oil, eggs, granulated sugar, brown sugar, vanilla paste, orange zest, orange juice, salt, and baking soda. Mix on medium speed until evenly incorporated and light in color, about 2 minutes.
- Add flour and mix on medium-low until just evenly combined. Be careful not to overmix. Remove bowl from the mixer base and fold in chocolate chunks and walnuts, if using.
- Scoop 2 tablespoon portions onto a parchment-lined sheet pan, about 2-inches apart; sprinkle the tops with a generous pinch of Maldon salt. Bake until cookies have spread out and are golden brown, about 10 - 12 minutes. Cool cookies completely on a wire rack before serving.
