These great looking little black and white cookies are dangerously delicious! They have a potent chocolate flavor softened by the sweet-smelling vanilla and the use of extra virgin olive oil instead of butter lends an interesting complexity to the end result.
For about 25 cookies you need:
55 g (1/2 cup) natural cocoa powder
150 g (1 whole and 1/4 cup) pastry flour (or all-purpose)
5 g (1 teaspoon) baking powder
2 g (1/2 teaspoon) salt
1/2 Vanilla bean, seeds extracted
165 g (3/4 cup and 1 tablespoon) brown cane sugar
110 ml (1/2 cup) extra virgin olive oil
50 g (1/2 cup) confectioner’s sugar for decoration
Mix the flour, cocoa, baking powder and salt well.
Beat the eggs, sugar and vanilla seeds with a whisk until well combined. Add the olive oil and whisk together.
Add the egg mixture to the dry ingredients and mix until just incorporated. Put the dough in the refrigerator for at least 2 hours to make it easier to work with.
Preheat your oven to 165 C. (330 degrees F.) Line a cookie sheet with parchment paper or silicone mat. Put the confectioner’s sugar in a bowl.
Roll small pieces of the dough into balls (1 tablespoon per ball) and then pass each ball in confectioner’s sugar, to cover it all around. Place the balls on the cookie sheet spaced apart. Lightly press each ball with your fingers to flatten it just a bit.
Bake for around 8 minutes depending on your oven. The cookies crack open on the surface during baking and should still look a bit shiny in the cracks when they are done.
Leave the cookies on the sheet for about 10 minutes after taking them out of the oven.
This way you avoid breaking them when transferring to a wire rack to cool completely.
When the cookies are cold, put in an airtight container where the cookies keep for days.
To store longer, baked cookies can be frozen.
If you are still interested in the other type of cookies. the internet kind, calorie free, here you go: