Chocolate, rosemary and Espelette chilli biscuits

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Cookies chocolat, romarin, piment d'Espelette
Photo credit: Céline de Cérou
Chocolate biscuits, yes, but with a few twists! Try this recipe for chocolate, rosemary, Espelette chilli and Aix-en-Provence olive oil biscuits PDO. Enjoy!
A PDO
Preparation
15 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 12 cookies
  • 150 g flour (T55)
  • 1/2 c. à café baking powder
  • 1/2 c. à café baking bicarbonate
  • 1/2 c. à café of salt
  • 80 g brown sugar
  • 50 g white sugar
  • 1 egg
  • 80 ml Aix-en-Provence olive oil PDO
  • 1 c. à café vanilla extract
  • 120 g dark chocolate chips
  • 1 c. à café chopped fresh rosemary (or 1/2 teaspoon of dried rosemary)
  • 1/4 c. à café Espelette chilli (for a subtle hint of spice)
  • Zest of one orange
  • Fleur de sel

Astuce

Choose an Aix-en-Provence olive oil PDO (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries.Or choose another intense-flavoured olive oil: PDO olive oil from Nîmes, PDO olive oil from Haute-Provence, PDO olive oil from Provence...

Instructions

  • Preheat the oven to 175°C (fan oven if possible).
  • Mix the dry ingredients in a mixing bowl, sifting in the flour, baking powder, bicarbonate of soda and salt. Add the rosemary and Espelette pepper. Set aside.

  • In another mixing bowl, whisk the egg with the sugars until the mixture turns slightly pale. Gradually drizzle in the Aix-en-Provence olive oil PDO whilst whisking, then add the orange zest and finally the vanilla.

  • Pour the flour mixture into the bowl containing the liquid and mix with a spatula, taking care not to overwork the dough. Add the dark chocolate chips.
  • Using a large spoon, place balls of dough (weighing about 60 g each) onto a baking tray lined with baking paper. Space them 5 cm apart, as they will spread during baking. Sprinkle with fleur de sel just before baking.
  • Bake for 10 to 12 minutes (the edges should be golden brown, but the centre should still be soft).
  • Leave to rest on the baking tray for 10 minutes before transferring to a wire rack. The biscuits will harden as they cool, but will remain soft on the inside.

Astuce

Choose an Aix-en-Provence olive oil PDO (intense flavour) for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries.Or choose another intense-flavoured olive oil: PDO olive oil from Nîmes, PDO olive oil from Haute-Provence, PDO olive oil from Provence...
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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