honey and olive oil chocolate crisps
3/4 cup unbleached flower
1/3 cup dutch-process cocoa powder
1/2 tsp baking soda
1/8 tsp kosher salt
1/4 cup extra virgin olive oil
3/4 cup granulated sugar
1 large egg, lightly beaten
2 tbs honey
3/4 tsp pure vanilla extract
turbinado sugar for rolling dough balls
Honey and Olive Oil Chocolate Crisps
this is an easy and quick recipe to make. I used a fruity, earthy, unfiltered olive oil and sourwood* honey, but any good quality olive oil and flavorful honey will yield delicious results.
*Sourwood, oxydendrum arboreum, is native to most of Georgia, including the Blue Ridge mountains where our Sourwood honey comes from. It has a warm, spicy (think cinnamon and cloves!) and buttery caramel taste. No, it's not sour at all!
1. Whisk together flour, cocoa, bakings soda, and salt. in a separate bowl whisk together oil, granulated sugar, egg, honey, and vanilla. Stir in flour mixture, cover and refrigerate at least 30 minutes and up to one day.
2. Preheat oven to 350°. Roll small teaspoons of dough into balls and coat with turbinado sugar*. Place on baking sheets lined with parchment, leaving room for cookies to spread. refrigerate until firm, about 15 minutes (if needed).
3. Bake, rotating sheets once, until cookies are flat and set around edges,10 -12 minutes. Let cool on sheets. store cookies in an airtight container for up to one week, or freeze. makes about 50 cookies. (Dough can be frozen and baked later.)
*I like to use coarse, large-grained silver sugar for a little added sparkle and crunch. You can find silver, gold, and other colors of sugar in the baking aisle or order it online.
Recipe courtesy Martha Stewart Living magazine