Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 105g Olive oil
- 160g brown sugar
- 15g icing sugar
- 55g cocoa powder
- 1 tsp vanilla extract
- 1 tsp fine sea salt
- 1 egg
- ¼ baking powder
- ¾ baking soda
- 1 Tbsp cornstarch
- 130g all-purpose flour
- 2 pinch flakey sea salt
Instructions
1. Pour olive oil into a mixing bowl and add brown sugar, icing sugar, and mix well.
2. Add vanilla, sea salt, and whisk to combine. Add egg and whisk on high speed for about a minute.
3. Sift in cocoa powder, cornstarch, baking powder, and baking soda, whisk to combine everything thoroughly, and then add flour, mix until it’s well combined.
4. Let the mix rest for 10-15 minutes and preheat the oven to 170 degrees.
5. Line a baking tray with baking paper or silver foil (while slight oil over the base).
6. Portion the dough by rolling it in your hands (oil your hands to avoid any sticky dough) into 1.5-inch balls and press them a little.
7. Sprinkle some flaky sea salt on and bake for 10 minutes. The cookies are done when they have puffed up and cracked all over.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
