These cookies honestly might be the greatest cookies I’ve ever tried. They are not too sweet and have an amazing fudge-y texture. The fruity, earthy flavor of the olive oil pairs beautifully with the dark chocolate. The sea salt is a beautiful addition. These are one of the best things I’ve ever made, and I already have multiple requests to make another batch.
A note on the chocolate you use- don’t choose anything you wouldn’t eat. The melted chocolate lends richness and a deep chocolate flavor to the cookie so it’s important that the chocolate is high quality. It’s also important to use good quality dark chocolate cocoa powder for the same reason. Other than that, this recipe is unreal, and you’ll soon be hooked to these sea salt olive oil brownie cookies.
Makes about 18 cookies
1 1/2 tbs flavorful olive oil
12 oz dark chocolate
1/2 plus 1/8 cup white sugar
1/4 cup dark chocolate cocoa powder
1/4 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp instant espresso powder
1 pinch kosher salt
flaky or coarse sea salt for sprinkling
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Melt eight ounces dark chocolate with one and a half tablespoons of very flavorful olive oil. This can be done in a double boiler or in the microwave, stirring every 10 seconds.
- Remove from heat and let this mixture cool slightly once melted.
- Whisk together sugar, eggs, vanilla extract and espresso powder.
- Add the cooled chocolate to the egg mixture and stir to combine.
- In a separate bowl, combine dark chocolate cocoa powder and baking powder.
- Fold the dry ingredients into the wet ingredients slowly.
- Chop four ounces of chocolate into chunks and stir into the batter.
- Spoon two tablespoons of batter onto the lined baking sheets. This should make about 18 cookies.
- Sprinkle each cookie with sea salt.
- Bake cookies at 350 degrees Fahrenheit for 10-12 minutes, until the cookies have puffed up and are firm.
- Remove the cookies from the oven and allow to cool completely on the sheet before removing them.