Olive Oil & Sea Salt Brownie Cookies

Olive Oil & Sea Salt Brownie Cookies - thick, chewy cookies that have the perfect contrast of salty & sweet.

Author: Melissa Williams

Serves: 21 cookies

Ingredients

• ½ cup olive oil
• 1 cup sugar
• 2 eggs
• ¾ cup flour
• ¾ cup cocoa powder
• 1 teaspoon baking soda
• 1 Tablespoon hot water
• ½ teaspoon sea salt, plus more for sprinkling
• 1½ cups chocolate chips (I used Ghirardelli baking chips)

Instructions

1. Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats and set aside.
2. In a large bowl, add the olive oil and sugar and mix, with a hand mixer, until well combined.
3. Add the eggs, one at a time, mixing in between each one.
4. In a small bowl, dissolve the baking soda into the hot water and set aside.
5. Add the cocoa powder, flour, and salt to the egg mixture and beat until a dough forms.
6. Add in the dissolved baking soda and beat until well combined.
7. Stir in the chocolate chips with a spatula. [The recipe called for 2 cups of chocolate chips but because I always use the Ghirardelli baking chips (that are pretty huge), I cut it down to 1½ cups.]
8. My batter was pretty soft (probably because it’s 80+ degrees here today, so I put mine in the fridge for about 10 minutes to firm up a little.
9. Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets. I did 9 per sheet. Sprinkle with sea salt.
10. Bake for 10 minutes, until edges are set.
11. Let cool completely on the baking sheets then transfer to a wire rack to cool.

Notes

Slightly adapted from Something Swanky