Food You Can Eat: Chocolate Olive Oil Crisps

Simple recipes that look like you worked to make it fancy.

Chocolate Olive Oil Crisps

I’m pretty much self-taught when it comes to cooking – so when I say that parchment paper for baking was a revelation in my life, you will have an idea of how unschooled I was. Many years and many cookbooks later, I do alright in the kitchen. To give this a little context, I remember my father asking my mother how many cans she was going to open for dinner – and getting excited that it was a 4-can meal.

This is a recipe from Martha Stewart, and uses parchment paper (which makes me happy.)

• 3/4 cups flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup extra virgin olive oil
• 3/4 cup granulated sugar
• 1 large egg, beaten
• 2 tablespoons honey
• 3/4 teaspoon vanilla extract
• 1/2 cup turbinado sugar for rolling

Pre-heat the oven to 350 degrees. Mix the flour, cocoa, baking soda, and salt, set aside. Mix the olive oil, sugar, egg, honey, and vanilla. Pour in the dry ingredients. mix and refrigerate for 30 minutes up to 1 day. This is a very sticky dough – the refrigeration allows you to handle it.

Once the dough is cold, roll teaspoon sized balls in the turbinado sugar and place on a parchment-lined cookie sheet. The recipe calls for you to refrigerate again for 15 minutes, but none of my cookie sheets will fit in our refrigerator, so I said “screw it” and just baked them right away.

Depending on how fast your oven bakes – mine bakes hot – keep them for anywhere from 9 to 12 minutes. 9 minutes gives you a little softness, the 12 minutes is almost too crisp.

Anyway, Keitel Blacksmith says that these are very, very good.