At The Bio Foods, we believe that true quality lies in simplicity - and sometimes, in unexpected combinations.
If you have never used mushroom powder in your baking, you are in for a revelation. Our Organic Porcini Powder acts as a natural flavor enhancer. When paired with high-quality dark chocolate and the elegant, grassy notes of our Pamako Olive Oil, it creates an incredibly rich, chewy cookie with a deep, savory umami undertone.
It is a sophisticated, grown-up take on the classic chocolate chip cookie, requiring just a few premium ingredients and zero complicated techniques.
Nutritional Information
Estimated nutritional values per cookie, based on a batch of 14 cookies.
| Energy | ~250 kcal |
|---|---|
| Total Fat | ~13 g |
| of which Saturated Fat | ~4.1 g |
| Carbohydrates | ~30 g |
| of which Sugars | ~17 g |
| Fiber | ~1.6 g |
| Protein | ~3 g |
| Salt | ~0.25 g |
Nutritional values are estimates and may vary depending on the dark chocolate used, the size of the cookies, and the exact quantities of olive oil and other ingredients. Values are calculated based on a batch of 14 cookies.
The Ingredients
The Dry:
- 190g all-purpose flour
- 2 tbsp The Bio Foods Organic Porcini Powder
- ½ tsp baking soda
- ½ tsp fine sea salt
The Wet:
- 120ml Pamako Extra Virgin Olive Oil
- 150g dark brown sugar (packed)
- 50g granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1 tsp pure vanilla extract
The Mix-ins:
- 150g premium dark chocolate (70% or higher), roughly chopped into chunks
- Flaky sea salt (Fleur de Sel) for finishing
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Instructions
Step 1: Whisk the dry ingredients In a medium bowl, whisk together the flour, Organic Porcini Powder, baking soda, and fine sea salt. The porcini powder will give the flour a beautiful, earthy tint.
Step 2: Mix the wet ingredients In a large mixing bowl, combine the Pamako Olive Oil, dark brown sugar, and granulated sugar. Whisk vigorously for about a minute until smooth. Add the egg, the extra egg yolk, and the vanilla extract. Whisk again until the mixture is glossy and well combined.
Step 3: Combine and fold Gently fold the dry flour mixture into the wet ingredients using a spatula. Stop mixing just before the last streaks of flour disappear. Overmixing will make the cookies tough! Fold in the dark chocolate chunks until evenly distributed.
Step 4: Chill the dough Cover the bowl and place it in the fridge for at least 30 minutes. Do not skip this step! Chilling allows the flour to hydrate, solidifies the olive oil slightly so the cookies don't spread too thin, and gives the porcini umami notes time to deeply infuse into the dough.
Step 5: Bake to perfection Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Scoop the dough into golf-ball-sized portions and space them out on the tray. Bake for 10-12 minutes until the edges are just golden but the centers are still soft and gooey.
Step 6: The finishing touch As soon as you pull the cookies out of the oven, sprinkle them generously with flaky sea salt. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Enjoy warm with a cup of our Organic Tea or a rich espresso!
FAQ
Will these cookies taste like mushrooms? Not at all! This is the biggest hesitation people have, but we promise it won't taste like a mushroom soup. The organic porcini powder acts purely as an umami flavor enhancer. Just like adding a pinch of espresso powder to a chocolate cake, the porcini deepens the rich cocoa notes and adds a sophisticated, savory undertone that perfectly cuts through the sweetness of the sugar.
Why use Pamako Olive Oil instead of butter? Baking with a premium extra virgin olive oil like Pamako does two things: First, it gives the cookies an incredibly moist, chewy texture with crisp edges. Second, the elegant, grassy, and slightly peppery notes of our high-phenolic Tsounati olive oil pair beautifully with the intense dark chocolate and earthy porcini, elevating the cookie to a true gourmet level.
Can I make this recipe completely vegan? Yes, you absolutely can! To make this recipe 100% plant-based, simply swap the egg and egg yolk for a flax egg (mix 1.5 tablespoons of ground flaxseed with 4 tablespoons of water, and let it sit for 5 minutes to thicken before adding it to the wet ingredients). Just double-check that your premium dark chocolate is vegan as well.
Can I freeze the cookie dough for later? Absolutely. We highly recommend keeping a stash in the freezer! Once you scoop the dough into balls, you can freeze them in an airtight container or bag for up to 3 months. When the craving strikes, you can bake them straight from the freezer - just add 1 to 2 extra minutes to your baking time.
