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Dark Chocolate and Olive Oil Cookies

To celebrate Wine and Food Month this June 2013 in the Hunter Valley, NSW, Whispering Brook has put together a completely healthy and guilt free recipe for cookies! The cookies are made not only with dark chocolate but light brown sugar and olive oil instead of butter!


  • 125g dark chocolate

  • 105ml Whispering Brook extra virgin olive oil

  • 75g light brown sugar

  • 45g unrefined caster sugar

  • 1 tsp vanilla extract

  • 1 cold egg

  • 75g whole wheat flour

  • 75g white flour

  • 30g dark cocoa powder

  • 1 tsp bicarb

  • Pinch of salt

  • 100g dark chocolate chips


  • 1.

    Preheat oven to 170C and line two baking trays with non-stick paper.

  • 2.

    Melt the chocolate in short bursts in the microwave. Set aside to cool

  • 3.

    In a bowl, beat together the olive oil and sugars until creamy. Pour in the melted chocolate and mix until combined.

  • 4.

    Lightly whisk the egg with the vanilla and whisk into the butter/sugar/chocolate mixture.

  • 5.

    Fold in the dry ingredients and chocolate chips until just combined.

  • 6.

    Place tablespoons of the dough on a baking tray and bake for 15 – 18 minutes until the edges of the cookies are firm. Allow to cool on a baking tray for 10 minutes before transferring to a wire rack.

  • 7.

    Serve with Whispering Brook Sparkling Shiraz


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