RECIPE BY:

Matt Sinclair

INGREDIENTS:

• ¼ Cup Cobram Estate Light Extra Virgin Olive Oil
• 2 eggs
• 1 tsp vanilla extract
• Salt
• 1.5 cups brown sugar
• 80g milk chocolate
• 80g white chocolate
• 3 tbsp roasted peanuts, roughly chopped
• 1 tsp baking powder
• 2 cups plain flour

METHOD:

• Preheat oven to 160C.
• In a mixing bowl, combine ½ cup olive oil, one egg and one extra yolk, vanilla, a pinch of salt, brown sugar. Whisk together.
• Roughly chop your chocolate, creating your own choc chips and add them into the mixture, along with the peanuts and baking powder. Mix through and then add plain flour. Bring all ingredients together and using your hands, work into a nice dough.
• Sprinkle flour onto the bench and form dough into an even log.
• Drizzle some oil onto a baking tray and place a sheet of baking paper on top. Cut cookie dough into equal portions and line them onto the tray, pressing down slightly on each individual piece.
• Place tray into the oven and bake for 20 minutes.
• Enjoy!