New York-style olive oil biscuits

Huile d'olive de Nice PDO
Subtle flavour
Cookies à l’huile d’olive façon New York
Photo credit: Céline de Cérou
Give this easy recipe for New York-style cookies a go – made with dark and milk chocolate chips, no butter, and olive oil from Nice PDO!
A PDO
Preparation
15 min
A PDO
Cooking time
10 min
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Recipes for children Dessert Vegetarian

Ingredients

A PDO
For 12 gros cookies
  • 150 g flour (T55 or a mixture
  • T55/T65 for a softer texture)
  • 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 (at room temperature)
  • 80 ml Nice olive oil PDO
  • 1 c. à café vanilla extract
  • 150 g dark and milk chocolate chips
  • 50 g dark chocolate
  • 1 c. à soupe honey or maple syrup

Astuce

Add some chopped nuts or a pinch of fleur de sel on top before baking! Choose an olive oil from Nice PDO (subtle flavour) for its aromas of almond and raw artichoke, sometimes complemented by notes of broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus.Also choose: PDO olive oil from Nyons, PDO olive oil from Languedoc and French olive oils made from the Lucques, Cailletier and Grossane, Tanche...

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. Set aside.

  • In another mixing bowl, whisk the egg with the sugars until the mixture turns slightly pale. Gradually drizzle in the Nice olive oil PDO whilst whisking, then add the vanilla (and the maple syrup, if using).

  • Pour the flour mixture into the bowl containing the liquid ingredients and mix with a spatula, taking care not to overwork the dough. Add the dark and milk chocolate chips. Cut the 50g of dark chocolate into large chunks to place in the centre of the biscuits.
  • 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. Place a piece of dark chocolate in the centre of each one.
  • 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

Add some chopped nuts or a pinch of fleur de sel on top before baking! Choose an olive oil from Nice PDO (subtle flavour) for its aromas of almond and raw artichoke, sometimes complemented by notes of broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus.Also choose: PDO olive oil from Nyons, PDO olive oil from Languedoc and French olive oils made from the Lucques, Cailletier and Grossane, Tanche...
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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