Ingredients
Chocolate Layer
100g Meurisse Creamy Milk Chocolate
90g light olive oil
60g almond milk
170g coconut sugar
20g vanilla extract or paste
60g blanched almond meal
150g buckwheat flour
3g tsp fine salt
15 g rice flour
Method
Step 1
In a large mixing bowl add the olive oil, milk, coconut sugar and vanilla. Use a whisk to combine well, then sift in the remaining ingredients. Now, use a wooden spoon to incorporate the wet and dry ingredients together. The batter will seem quite wet, but that is as it's meant to be.
Step 2
Chop your Meurisse Creamy Milk Chocolate into chunks. You can do larger or smaller chunks, whichever you prefer. Add chocolate to the bowl and fold through.
Step 3
Next we rest the batter overnight in the fridge- this is the hardest part of the recipe, but don’t skip it. If you’re in a rush/really need some cookies you could rest for a minimum of 4 hours however I would recommend overnight for the best cookies- during the resting stage the flour will absorb the extra liquid and create a stiffer dough (and better texture once baked). Scrape the dough out of the bowl onto cling film- I like to use a home compostable one- and wrap tightly.
Step 4
The next day preheat your oven to 180C. Line two cookie sheets and set aside. Measure out the dough into balls roughly 2 Tbsp in size each, placing 5-6 cookies per baking sheet, spaced out. Place a chunk of Meurisse Creamy Milk Chocolate into the middle of each cookie.
Step 5
Bake for 13-15 minutes. I find 14 minutes is perfect, but if you like a softer cookie bake for 13 minutes and if you like a crisper cookie bake for 15 minutes. Bang the baking tray on the bench a few times to help the cookies flatten a little ,then allow to cool for 5 minutes before carefully transferring to a wire rack to cool completely.
Inspired by Panaceas Pantry
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