Dark chocolate and Olive oil cookies

Cassandra Morris for Fig and Salt, Serves 12


2 cups brown sugar

1/2 cup caster sugar

120 grams butter

1/2 cup olive oil

2 egg

3 cups bakers’ flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups of dark chocolate cut into

1/2 chunks or use dark chocolate chips


Preheat your oven to 160’c

Line baking trays with baking paper

Place both the sugars, butter, oil in the bowl of your electric mixer with the paddle attachment and beat on medium speed for about five minutes until pale and creamy.

Scrape down the sides of the bowl and add the eggs beating well on low speed to make sure mixture is well combined.

Gradually add the flour, baking powder, baking soda and salt until dough forms.

Fold through the chocolate but save some to place on top of the cookie dough over you have rolled them.

Gently roll in two tablespoon-sized balls place on the baking trays and allow a couple of cm between cookies for them to spread.

Place the trays in the fridge for about 20 minutes (you don’t have to but I like to do this so the cookies maintain their shape.)

Remove the trays from the fridge and bake in the oven for about 12 minutes or until brown. 

Sprinkle with sea salt and allow to cool on tray for about five minutes before placing on a cooling rack.

Fig and Salt
Cass (affectionately known as Figgy) is based in the picturesque Yarra Valley, Victoria and is a true country girl at heart. Give her lush landscapes and alpacas any day (Ok , and maybe Chlôe boots too). She is most at home dreaming, creating, experimenting and cooking, and with her astonishing eye for detail and style, Cass loves nothing more than to share this gift, and her specific expertise with her clients. Details are paramount, taste and experience even more so.

Recipe Ingredients from the Mount Zero Range