Salted Double-Chocolate Olive Oil Cookies Recipe

Name: Salted Double-Chocolate Olive Oil Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup non-alkalized unsweetened cocoa; 2/3 all-purpose flour; 1 teaspoon kosher salt; 1/2 cup extra-virgin olive oil (mild); 2 tablespoons salted butter, room temperature; 1/2 cup white sugar; 1/4 cup dark or light brown sugar; 1 egg, room temperature; 1 tablespoon vanilla extract; 1 1/2 cups bittersweet chocolate chips; 1 tablespoon Maldon sea salt (to sprinkle on top before baking)

Servings: persons

2/3 cup non-alkalized unsweetened cocoa
2/3 all-purpose flour
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil (mild)
2 tablespoons salted butter, room temperature
1/2 cup white sugar
1/4 cup dark or light brown sugar
1 egg, room temperature
1 tablespoon vanilla extract
1 1/2 cups bittersweet chocolate chips
1 tablespoon Maldon sea salt (to sprinkle on top before baking)

1
Sift together the cocoa, flour, and salt. Sift again. Set aside.
2
In a standing mixer (or by hand) beat the sugars, olive oil, and butter on high speed for 2 minutes. Scrape down the sides. Add your egg. Beat at medium speed for 8 seconds. Scrape down the sides. Add your vanilla extract. Beat on medium speed for 5 seconds. Scrape down the sides. Add 1/3 of the dry ingredients and beat for 8 seconds on low speed. Scrape down the sides. Add the second 1/3 of the dries, beat for 8 seconds on low. Scrape down the sides. Add your final 1/3 of the dries, beat on low for 5 seconds. Add the chocolate chips and beat on medium for another 5 seconds at the most. If there are any pockets of flour remaining, mix them in by hand. If you have time, refrigerate the dough for about an hour (it will be easier to handle).
3
Heat the oven to 350u00b0 F.
4
Line a sheet pan with parchment or a Silpat. Scoop the dough into half spheres (I use a 1/8 cup-sized ice cream scoop). Or you can scoop with a spoon and quickly roll with your hands. They will spread a bit so leave a few inches between the cookies. Sprinkle each cookie with sea salt (amount is up to you). Bake them for 3 minutes. Spin the tray around 180 degrees (to cook evenly) and bake for another 3 to 4 minutes. You want the centers to still be glistening. Don't worry-they will firm up quite a bit as they cool. Remove from the oven and allow them to cool on the sheet pan. Careful as you remove them because they are quite delicate. Eat right away. Or freeze for a few months.

952

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup non-alkalized unsweetened cocoa, 2/3 all-purpose flour, 1 teaspoon kosher salt, 1/2 cup extra-virgin olive oil (mild), and more.

Yes, Salted Double-Chocolate Olive Oil Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salted Double-Chocolate Olive Oil Cookies

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