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You are here: Home / almonds / Nibby Chocolate Olive Oil Cookies: #Choctoberfest

Nibby Chocolate Olive Oil Cookies: #Choctoberfest

October 5, 2015 By Laura 20 Comments

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These Nibby Chocolate Olive Oil Cookies are easy, sophisticated and not too sweet, with a hint of salt to complement the chocolate goodness. And because they are slice and bake, they are perfect for making ahead for your holiday cookie tray. I am participating in Choctoberfest, which is basically a weeklong smorgasbord of chocolate recipes from bloggers you love. Keep scrolling to the recipe for these cookies! Affiliate links have been used in this post to link to items I am discussing.

These Nibby-Chocolate Olive Oil Cookies are delicious and unique! Because they are slice and bake, they can be made ahead to bake off for your holiday table or any other occasion.

Has anyone else noticed that chocolatiers release great cookbooks? Between you and me, I use whatever chocolate I have handy or that I prefer, but I have found so many great recipes in these cookbooks. Oatmeal Chocolate Chip Cookies from The Ghirardelli Chocolate Cookbook for example. A recipe coming soon inspired by the Guittard Chocolate Cookbook. I am still hemming and hawing and drooling over Mast Brothers Chocolate: A Family Cookbook. Anyway, what does this have to do with anything, except of course our theme of chocolate? These cookies started with a recipe I found in Theo Chocolate: Recipes & Sweet Secrets from Seattle’s Favorite Chocolate Maker Featuring 75 Recipes Both Sweet & Savory.

These Nibby-Chocolate Olive Oil Cookies are delicious and unique! Because they are slice and bake, they can be made ahead to bake off for your holiday table or any other occasion.

The recipe I started with focused on almonds. It had chopped chocolate in it, but the logs were rolled in almonds and the dough called for almond extract (which I hate even though I love almonds). I was instantly intrigued because of the olive oil and because I love slice and bake cookies this time of year. Bake off a few, photograph them, and then save the rest for my holiday cookie tray! A food blogger’s dream cookie! But I wanted something more chocolate and less almond. So I pulled a common trick out of my book–use cacao nibs in place of the nuts (I did still use ground almond meal in the dough). Cacao nibs have a sophisticated bitter quality–that becomes bittersweet when combined with sugar–that I find irresistible in desserts. Because of the additional bitter, I used half 70% cacao bittersweet chopped chocolate and half 34% cacao milk chocolate chopped, in the dough. A sprinkle of flaky sea salt finishes the cookies.

These Nibby-Chocolate Olive Oil Cookies are delicious and unique! Because they are slice and bake, they can be made ahead to bake off for your holiday table or any other occasion.

Everyone loved these Nibby Chocolate Olive Oil Cookies. Even Alex’s friend who had spent the night–I was worried the nibs and the sea salt might be too outside of her experience but she gave me an enthusiastic thumbs up. Now keep reading to hear more about Choctoberfest and find the recipe at the bottom of the post! Below that find links to see what everyone else made for Choctoberfest!

#Choctoberfest is a virtual event put together by The PinterTest Kitchen.** Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration. Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Check it out!:

  • My First Cookbook and granulated sugar from Imperial Sugar
  • Chocolate Mint Essential Woman Omega Swirl and Chocolate Silk Greens from Barlean’s
  • Chocolate bars (dark, milk, and white) from Lindt Chocolate
  • Hemp seed prize pack (hulled hemp seed, toasted hemp seed, hemp seed oil, and hemp protein powder) from Just Hemp Foods
  • Divine Chocolate gift set (15 flavors of chocolate bars!) from Divine Chocolate
  • Dark chocolate caramels from Tahana Confections
  • Vintage inspired gathering apron from Bless This Mess
  • Lulu’s Lovepack (6 flavors of chocolate bars!) from Lulu’s Chocolate
  • Pure Chocolate Lovers Supreme gift box from Pearson Farm

We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.

The giveaway is now closed. Thanks to everyone who entered!

A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won’t be able to resist: The PinterTest Kitchen • 2 Cookin’ Mamas • A Day in the Life on the Farm • Aloha Flavor • Amy’s Cooking Adventures • Angels Homestead • Balancing Motherhood • Bless this Mess • Busy-at-Home • Chocolate Slopes • Coconut & Lime • Colie’s Kitchen • Cookaholic Wife • Cooking In Stilettos • Cooking With Libby • Cookistry • CopyKat Recipes • Cravings of a Lunatic • Crumbs in my Mustachio • Culinary Couture • Cupcakes Take The Cake • Deliciously Savvy • Eat It & Say Yum • Fairyburger • Famished Fish, Finicky Shark • Farm Fresh Feasts • Food Hunter’s Guide to Cuisine • Full Belly Sisters • Get Off The Couch and Cook • Grumpy’s Honeybunch • Hey What’s for Dinner Mom? • Honey and Birch • I Can Cook That • Jane’s Adventures in Dinner • Jessie Weaver • Life on Food • Life, Love, and Good Food • Majorly Delicious • Moore or Less Cooking Food Blog • Mother Would Know • Or Whatever You Do • Poet in the Pantry • Recipes Food and Cooking • Rhubarb and Honey • Sassy Southern Yankee •  Seduction in The Kitchen • Serena Lissy • Sumptuous Spoonfuls • Take Two Tapas • That Skinny Chick Can Bake • ThatsSoYummy  • The Crumby Cupcake • The Dinner-Mom • The Saucy Southerner • The Spiced Life • The Spiffy Cookie • The Two Bite Club • The Weekday Gourmet • Vintage Kitty • Wendy Polisi • What A Girl Eats • WhitBit’s Indian Kitchen • Wit Wisdom & Food • Zesty South Indian Kitchen

These Nibby-Chocolate Olive Oil Cookies are delicious and unique! Because they are slice and bake, they can be made ahead to bake off for your holiday table or any other occasion.

5 from 1 vote
These Nibby-Chocolate Olive Oil Cookies are delicious and unique! Because they are slice and bake, they can be made ahead to bake off for your holiday table or any other occasion.
Print
Nibby Chocolate Olive Oil Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Note that this recipe requires chilling, so plan ahead! (Times listed do not include chilling time.)

Course: Dessert
Cuisine: Cookies
Author: TheSpicedLife
Ingredients
  • 1 cup (4.5 oz, 126 g) AP flour
  • 2/3 cup (3 oz, 85 g) cake flour
  • 1/2 cup (2 oz, 57 g) almond meal
  • 1/2 t fine sea salt
  • 1/2 cup plus 2 T (1 1/4 sticks, 141 g) unsalted butter, room temperature
  • 3 T extra virgin olive oil-- they recommend a fruity one; I used one I brought home from Tuscany
  • 1/2 t vanilla paste
  • 3/4 cup (3 1/3 oz, 95 g) confectioners' sugar, sifted to remove lumps
  • 1 egg yolk
  • 1 oz (28 g) good quality dark chocolate, chopped, I recommend 70% cacao
  • 1 oz (28 g) good quality milk chocolate, minimum 30% cacao
  • 1/2 cup cocoa nibs
  • flaked sea salt for sprinkling (I used Maldon)
Instructions
  1. Whisk together both flours, the almond meal, and the fine sea salt. Set aside.
  2. Beat the butter in a stand mixer until creamy. Scrape down the sides and bottom of the bowl, and then drizzle the olive oil in while beating the butter. Scrape the sides and bottom of the bowl again, and then continue beating until the oil is incorporated into the butter.
  3. Beat in the vanilla paste, and then beat in the sugar. Scrape the sides and bottom of the bowl again.
  4. Beat in the egg yolk.
  5. On the lowest speed, mix in the flour mixture. When it is mostly, but not all incorporated, add the chopped chocolates also and mix just until all flour is evenly incorporated and the chocolates are evenly distributed.
  6. Roll into 2 logs, about 1-2 inches in diameter and about 8 inches long. Sprinkle the cacao nibs over the surface next to the logs and then roll the logs in the nibs. Wrap the logs in plastic wrap. Place in the fridge--or if you prefer to freeze ahead, wrap them in a second layer of extra strength foil and then place in the freezer.
  7. Let chill for at least 2 hours--mine chilled overnight.
  8. When you are ready to bake, preheat the oven to 400 F.
  9. Line a baking sheet with parchment paper or a silicone mat.
  10. Slice the log into 1/4-inch slices, and place them on the cookie sheet 1 inch apart (I got 20 cookies to a sheet). Re-wrap the remaining log and place back into the fridge until you are ready to slice and bake it.
  11. Sprinkle the cookies with a little flaky sea salt.
  12. Bake the cookies for 8-11 minutes. These cookies will burn easily, so pay attention to them and take them out as soon as their edges start to turn golden.
  13. Let cool for 1-2 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.

Check out what everyone else has made:  “

An InLinkz Link-up


”

And for the collage fans:

These Nibby-Chocolate Olive Oil Cookies are delicious and unique! Because they are slice and bake, they can be made ahead to bake off for your holiday table or any other occasion.

**Choctoberfest is a sponsored event in that the organizer (The Pintertest Kitchen) and some others have been paid for organizing and promoting, and some others still have received product, but The Spiced Life has received nothing and this post is not sponsored.

Filed Under: almonds, blog events, cacao nibs, chocolate, chocolate chip cookies, cookies, Holiday and Christmas Cookies Tagged With: #choctoberfest, almond meal, cacao nibs, chocolate, cocoa nibs, cookies, dark chocolate, extra virgin olive oil, milk chocolate, nibs, olive oil, slice and bake

« British Vegetarian Chili
Chewy Chocolate Cookies: #Chotoberfest »

Comments

  1. Liz says

    October 5, 2015 at 9:09 am

    Such an elegant cookies! I love the idea of using cocoa nibs to roll them in—so yummy!

    Reply
  2. Tasha @thatssoyummy says

    October 5, 2015 at 11:10 am

    These cookies look fabulous!!!!! #choctoberfest baby!

    Reply
  3. Wendy, A Day in the Life on the Farm says

    October 5, 2015 at 12:05 pm

    These will be perfect on your holiday platter.

    Reply
  4. Linda @ 2 Cookin' Mamas says

    October 5, 2015 at 4:53 pm

    I have never made cookies with olive oil but I like the sound of it. And slice and bake makes them even more perfect. Great idea for Choctoberfest and the holidays!

    Reply
  5. Shelby says

    October 5, 2015 at 7:02 pm

    Love these cookies Laura, they are my favorite kind (shortbread!). Will definitely have to give them a try!

    Reply
  6. Jenny B @ Honey and Birch says

    October 5, 2015 at 11:06 pm

    These cookies sounds so good!!! Love olive oil cookies!

    Reply
  7. April says

    October 6, 2015 at 2:32 am

    I’ve recently started using olive oil in my baking and really enjoy the rich flavor it adds. These cookies look great, and I love the fact you can freeze the dough for later use

    Reply
  8. Sarah Walker Caron (Sarah's Cucina Bella) says

    October 6, 2015 at 6:32 am

    What a sophisticated take on a classic! I’ve never cooked with nibs, but these cookies look amazing.

    Reply
  9. Kait says

    October 6, 2015 at 7:27 am

    i love these! Chocolate is always an amazing addition to any cookie, and these are no exception!

    Reply
  10. Renee says

    October 6, 2015 at 7:56 am

    Nice cookies. I’m adding them to my holiday baking lineup.

    Reply
  11. Toni says

    October 6, 2015 at 9:31 am

    These cookies are so sophisticated looking. I plan to add them to my Christmas Cookies tray. Chocolate is a winnder no matter what kind or form. Thanks for the recipe!

    Reply
  12. Manila Spoon says

    October 6, 2015 at 11:11 am

    5 stars
    I would definitely love to nibble on these delightful cookies!

    Reply
  13. Jennifer Stewart says

    October 6, 2015 at 12:25 pm

    I love the use of cacao nibs for the texture but I really love the fact that their slight bitterness helps offset the sweetness of the actual cookie!

    Reply
  14. Karen Gianni says

    October 6, 2015 at 6:13 pm

    I can’t wait to try these slice and bake cookies. I think they would also be a perfect gift, in the raw, ready to slice and bake. Nice?

    Reply
  15. Gwen @simplyhealthyfamily says

    October 6, 2015 at 7:44 pm

    And the winner for most creative and delicious cookie goes to…….
    These are worthy of making for a party, can’t wait to get my hands on one, or 5.

    Reply
  16. Erin @ The Spiffy Cookie says

    October 7, 2015 at 8:49 am

    I can;t believe I’ve never tried olive oil in cookies before. These look great for the holidays

    Reply
  17. Laura @MotherWouldKnow says

    October 7, 2015 at 11:44 am

    I have a bag of nibs that must have known I’d find this recipe. I’ve been slowly using them up, but there are enough left to do this recipe justice. Love the not-too-sweet element of these little gems.

    Reply
  18. Charity says

    October 7, 2015 at 10:24 pm

    I love cookies. I’ll have to try these for a cookie swap! Thanks

    Reply
  19. Virginia says

    October 9, 2015 at 9:11 am

    I saw your recipe over on Fridgg and had to come check it out. These are definitely making it into my holiday cookie baking season! I love that these use olive oil, and I’ll be using my favorite dark chocolate with them. I just got some cacao nibs, too, so these will be perfect.

    Reply
  20. Alex says

    July 18, 2020 at 3:03 am

    Olive Oil Cookies! Wow really amazing. You have shared a perfect recipe for my kids. Im sure they gone like this very much because of the chocochips in the cookie and now I need not worry scine its made of healthy olive oil. Finally Thank you.

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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