Olive Oil and Sea Salt Brownie Cookies taste so rich and fudgey, like a chewy brownie should! A touch of sea salt and olive oil make these chocolate cookies so different from the rest. A quick cookie for a late night snack!
Olive Oil and Sea Salt Brownie Cookies
Sometimes when I bake something, I’m thankful for them to be gone. Not because they weren’t good but because they were too good and I was eating too many of them. Like these Olive Oil and Sea Salt Brownie Cookies.
They were all I could think about.
So I hurried up and ate them (all) so I wouldn’t have to think about they anymore.
How’s that logic?
OLIVE OIL & SEA SALT BROWNIE COOKIES INGREDIENTS
- Olive Oil – Try to use a nicer quality, extra virgin olive oil.
- Sugar – Granulated white sugar.
- Eggs
- Flour – All purpose white flour
- Cocoa Powder – Unsweetened cocoa powder – use dark or regular.
- Baking Soda
- Hot Water
- Sea Salt
- Chocolate Chips – I always use Ghirardelli baking chips
I love olive oil. I use it to cook daily but I’ve never baked with it. I’ve baked with coconut oil (see these coconut dark oil chocolate chip cookies or coconut oil brownies), but this was my first crack at olive oil. And I loved these chewy cookies.
The Mr. even loved them and usually he’ll taste test what I bake then leave whatever it is alone (he doesn’t have my sweet tooth), but these he went back for. A few times. He described them as cake-like. I think they’re more brownie-like but either way, they’re delicious.
They’re thick and chocolatey and the sea salt is a beautiful contrast.
For more great cookies recipes check these out!
Soft and Thick Snickerdoodles from Sally’s Baking Addiction
Oatmeal Raisin Cookies from Genius Kitchen
Olive Oil & Sea Salt Brownie Cookies
Ingredients
- 1/2 cup olive oil
- 1 cup sugar
- 2 eggs
- 3/4 cup flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 Tablespoon hot water
- 1/2 teaspoon sea salt plus more for sprinkling
- 1 1/2 cups chocolate chips I used Ghirardelli baking chips
Instructions
- Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, add the olive oil and sugar and mix, with a hand mixer, until well combined.
- Add the 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.
- Add the cocoa powder, flour, and salt to the egg mixture and beat until a dough forms.
- Add in the dissolved baking soda and beat until well combined.
- Stir in the chocolate chips with a spatula. [The recipe called for 2 cups of chocolate chips but because I always use the Ghirardelli baking chips (that are pretty huge), I cut it down to 1 1/2 cups.]
- My batter was pretty soft (probably because it’s 80+ degrees here today, so I put mine in the fridge for about 10 minutes to firm up a little.
- Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets. I did 9 per sheet. Sprinkle with sea salt.
- Bake for 10 minutes, until edges are set.
- Let cool completely on the baking sheets then transfer to a wire rack to cool.
Oh these cookies look dangerously good!! Holy cow! I love anything sweet and with a little bit of salt. This sounds amazing.
I am drooling over here! I love salted chocolate and brownies and cookies and everything else about this recipe. Yum!
OMGOSH. These look so good! Definitely making these soon! 🙂
you had me at sea salt!
These look FABULOUS! I’m going to exchange the flour out for low-carb baking mix and hope that they taste just as good as yours look! 🙂
These cookies look absolutely delicious! Baked to perfection!!!!
I think I gain 10 pounds every time I visited your site Melissa 🙂 These looks so delicious…beautiful pics!
Erin @ Table for 7
Would like to make these for cookie exchange. Can you freeze the dough ahead?
I haven’t tried it but I don’t see why not. I rarely plan ahead enough to freeze things 😉 let me know if you try!
What kind of olive oil did you use? I have only used extra virgin olive oil for a lighter taste should I use a full bodied olive oil?
I don’t remember specifically, but I only ever buy EVOO. Usually the “lighter” one. I’ll pay attention next time!
I made these are they were a big hit at a neighborhood potluck. Definitely a “grown up” cookie. I got way more than 21 cookies out of the recipe, with each cookie about 2″ in diameter (not small). Mine came out looking just like yours, but much flatter. Not at all “cake like” as you described them. Definitely soft and chewy, though. Trying to figure out why mine came out so flat. I used basic (not super fancy) EVOO, was careful about measurements, I did include the vanilla. Any ideas?
Well, my husband described them as cake-like, I thought they were more like brownies. Your baking soda might be old making your cookies flat? I’m glad everyone liked them though!