Why choose between a cookie and a brownie when you can have both?
Brownie center, cookie outside, plus salt. I don’t even remember what non-salted cookies taste like they are such a staple in my cooking repertoire (example Salted Rye Cookies, Roasted Almond, Chocolate Chunk and Cocoa Nib Cookies with Black Lava Salt, Shortbread Dipped in Dark Chocolate with Pistachio and Sea Salt, Orange Almond Chocolate Chunk Cookies with Sea Salt not to mention Peanut Butter Brownies with Sea Salt….. okay I’ll stop).
These cookies are pretty key if you have a last minute desire to bake. You don’t have to worry about having room temperature butter and there are not a ton of ingredients.
If you’re like me you always have one of those giant Trader Joe’s Chocolate Bars in your apartment perfect for snacking on while chopping and adding to this cookie dough. I mean brownie batter… I mean… just try this recipe please.
- 0.5 cup olive oil (I used extra virgin)
- 1 cup sugar
- 2 eggs
- 0.75 cup flour
- 0.75 cocoa powder
- 1 teaspoon baking soda
- 1 tablespoon hot water
- 0.5 teaspoon salt
- 1.5-2 cups chopped chocolate*
- Flaked sea salt for sprinkling
*I chopped mine pretty aggressively. Can substitute mini or regular chocolate chips.
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a large bowl beat olive oil and sugar until well combined.
- Add in eggs, one at a time, mixing in between each one.
- In a small bowl, dissolve the baking soda into the hot water and set aside.
- Sift the cocoa powder, flour and salt into the egg mixture. Beat until combined.
- Add in the dissolved baking soda until well combined.
- Stir in chopped chocolate.
- Chill dough for 10 minutes.
- Using an ice cream scoop, scoop dough onto prepared sheets. Sprinkle with sea salt (liberally, some will melt into batter).
- Bake for ten minutes. Let cool completely.
Inspired by PersnicketyPlates