Description
These Olive Oil Brownie Cookies combine the rich, fudgy texture of brownies with the crisp edges of cookies, all enhanced by the subtle fruitiness of olive oil. Melting dark chocolate with olive oil creates a luscious base, mixed with brown and granulated sugars for sweetness and topped with flaky sea salt for the perfect balance of flavors. Quick to prepare and baked to perfection, these cookies offer a delightful treat with a tender crumb and crackled tops.
Ingredients
Chocolate Mixture
- 8 ounces finely chopped dark chocolate
- 1/4 cup La Tourangelle olive oil
Wet Ingredients
- 2/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon Simply Organic pure vanilla extract
- 2 Handsome Brook Farm pasture-raised organic eggs
Dry Ingredients
- 3/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Mix-ins and Toppings
- 1 cup milk chocolate chips
- Flaked sea salt (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two sheet pans with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate and Olive Oil: In a medium heatproof bowl, combine the finely chopped dark chocolate and olive oil. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir gently until the chocolate is completely melted and the olive oil is fully incorporated, creating a smooth mixture.
- Mix Sugars, Vanilla, and Eggs: In a large bowl, whisk together the light brown sugar, granulated sugar, pure vanilla extract, and organic eggs until the mixture is smooth and pale, ensuring the sugars begin to dissolve for a tender cookie texture.
- Combine Chocolate and Sugar Mixtures: Slowly whisk the melted chocolate and olive oil mixture into the sugar and egg mixture, blending until uniform and glossy.
- Incorporate Dry Ingredients: In a separate small bowl, stir together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt. Add this dry mixture to the wet ingredients and switch to a rubber spatula to gently fold until just combined, being careful not to overmix to maintain tenderness.
- Add Chocolate Chips: Fold in the milk chocolate chips evenly throughout the batter to add pockets of melty sweetness in the finished cookies.
- Shape and Bake: Using a cookie scoop or spoon, drop 2 tablespoon-sized portions of dough onto the prepared sheet pans, spacing them about 3 inches apart to allow spreading. Sprinkle each with flaky sea salt to enhance flavors.
- Bake and Cool: Place the pans in the preheated oven and bake for 8-10 minutes, rotating the pans halfway through to ensure even baking. The cookies are done when the tops have cracked and have a matte finish. Remove from the oven and let cool for 5 minutes before serving warm.
Notes
- Ensure the bowl used for melting chocolate does not touch the simmering water to prevent burning.
- Use good quality dark and milk chocolate for the best flavor and melt texture.
- Do not overmix the batter once dry ingredients are added to keep cookies tender.
- If you prefer vegan or egg-free cookies, substitute eggs with flax eggs or a commercial egg replacement, adjusting baking time as needed.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- Flaky sea salt on top balances the sweetness and enhances the chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
