06 Aug Olive Oil & Sea Salt Brownie Cookies
I’m officially declaring August, No Pants Month.
Yes, I have the authority to do that. I wear the figurative pants when it comes to this blog-space. And here, pants are outlawed.
Why the sudden aversion to pants? Well, I’ve been finding it extremely hard to motivate myself to wear them lately. I don’t want to do it.
It’s not like an omg-it’s-the-week-after-Thanksgiving-and-I’ve-already-eaten-3-dozen-Christmas-cookies-and-my-pants-don’t-fit kind of not wanting to wear pants.
It’s more like a holy-batman-it’s-105 degrees-outside-and-I-just-got-out-of-a-hot-shower-and-all-I-want-to-wear-is-a-muumuu* kind of not wanting to wear pants.
Except wearing muumuus in the workplace isn’t exactly what the employee handbook refers to as work appropriate attire.
So here I sit, sweating in my skinny jeans, imagining a world without pants.
I really need a vacation…
In other news, I made these Olive Oil & Sea Salt Brownie Cookies this weekend. I was invited to a pig roast and since the host was going through all the trouble to roast an entire pig I figured the least I could do was show up with some cookies.
You know how I know these are freaking amazing? I eavesdropped. Yes, I lingered around at said party listening to strangers’ conversations. And you know what I heard? Cookie buzz.
“Try those brownie cookies, they are freaking amazing” – Random Girl
Friends and coworkers, they can’t be trusted. Random people at parties who don’t know you’re listening? They don’t lie.
I was skeptical of how these cookies would turn out using olive oil instead of butter, but both the flavor and texture were perfect. The mildness of the olive oil really let the rich chocolate flavor shine (they’re a hit with dark chocolate lovers). The texture was soft and fudgy on the inside with nice crisp outside that kept them from falling apart. And sea salt + dark chocolate? A match made in heaven. For added sweetness, try milk chocolate chips instead of semi sweet.
- 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
- 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.
*I just learned the proper spelling of muumuu. Double UU, who knew? Wikipedia, I would be lost without you.
Recipe Source: Persnickety Plates