Every now and then, I find myself needing a cookie. The craving comes on fiercely and nothing else seems to do. I have always loved cookies, but it wasn't until I discovered the New York Times Chocolate Chip Cookies that I truly appreciated the art of cookie baking. Since my obsession with cookies blossomed, these Snickerdoodles stole my heart, and most recently, these chocolatey little loves right here.
A dear friend of mine took a healthy helping of gelato and sandwiched it between two of these cookies. She's a genius.
Olive oil gives a richness that isn't always present in cookie batter and surprisingly, the taste isn't overpowering once the cookie is baked. And sea salt on top ...my favorite component of a perfect cookie. A little chewy on the outside but soft and chocolatey on the inside. Basically, 50% cookie, 50% brownie and 100% impossible to just stop at one.
I'm now wishing I had a batch of these already made so that I could sit down, Santa-style, and enjoy a few with an ice cold glass of milk. I don't even like milk.
recipe from Butterlust
1/2 cup olive oil
1 cup sugar
3/4 cup flour
3/4 cup unsweetened cocoa powder
1/2 tsp. sea salt, plus more for sprinkling
1 tsp. baking soda
1 Tbsp. hot water
1 tsp. pure vanilla extract
1.5 cups 60% cocoa dark chocolate chips (Ghiradelli is my favorite)
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In the bowl of a stand mixer, combine the olive and sugar and mix on medium until combined. Add the eggs, one at a time, making sure to mix well between each one. Add the cocoa powder, flour and salt and mix until a dough forms.
In a small bowl, dissolve the baking soda into the hot water. Add the dissolved baking soda and water mixture as well as the vanilla to the batter, and beat until just combined. Gently stir in the chocolate chips. Refrigerate the batter for at least 30 minutes or overnight.
Using a tablespoon, scoop out heaping tablespoons of dough onto your cookie sheets. Sprinkle with sea salt. Bake for 10-12 minutes, or until the edges are set. 11 minutes was the perfect amount of time in my oven.