Chocolate, walnut & olive oil brownie cookies
200g chocolate (I used 70% dark)
100g milk chocolate cut into chunks
100g plus 2 tbsps whole grain spelt flour
150g granulated sugar
100g light brown sugar
1 tsp vanilla extract
1 1/2 tsp sea salt
1 tsp baking powder
100g walnuts, roughly chopped
5 tbsps of the Governor extra virgin olive oil
1 In a large bowl combine the flour, baking soda, baking powder, salt
2Melt the chocolate by placing it in a small bowl over simmering water. Stir until melted, set aside.
3In a large bowl whisk together the eggs, granulated & brown sugar. When thickened whisk in the melted chocolate and vanilla.
4Pour the wet ingredients into the dry and fold in, add in the walnuts and chocolate pieces. Cover the bowl and place in the fridge for 1 hour.
5Preheat oven to 180°c Gas mark4.
6Using an ice cream or cookie scoop make 12 balls. Flatten them out slightly with your hand then place on 2 parchment paper lined baking sheets making sure there is at least 2 inches between them. Add a pinch of sea salt and bake for 10 mins turning half way. They should have risen and start to crack. They may look and feel too squidgy but they will continue to cook whilst they are cooling. Leave to cool completely.