Per usual, I pinned them ages ago, and way too much time passed between the pinning and the making. AGOMYR and I have an affinity for sweets sprinkled with sea salt, and these are my current favorites in that department. I made them with the darkest cocoa powder, and Ghiradelli chips. They were indecently decadent.
To make 2 dozen, you will need:
- 1/2 cup olive oil
- 1 cup sugar
- 2 eggs
- 3/4 cup flour
- 3/4 cup natural cocoa powder
- 1/2 tsp sea salt, plus more for sprinkling
- 1 tsp baking soda
- 1 tbsp hot water
- 1 tsp vanilla
- 1 1/2 cups semi-sweet chocolate chips (I tend to be one who laughs at the amount of chocolate chips, and then adds more. This is plenty for those who like their cookies packed with ’em.)
- In the bowl of a stand mixer, add the olive oil and sugar and mix until well combined.
- Add the eggs, one at a time, mixing well between each one.
- Add the cocoa powder, flour, and salt and beat until a dough forms – it should be the consistency of a thick brownie batter.
- In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined.
- Stir in the chocolate chips with a spatula.
- Refrigerate the batter for at least 30 minutes, up to overnight.
- When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
- Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt.
- Bake for 10 minutes, or until edges are set.
- Let cool completely on the baking sheets then transfer to a wire rack to cool.