Olive Oil & Sea Salt Brownie Cookies

pile of fudgy brownie cookies topped with sea salt

4.77 from 13 votes

Olive Oil & Sea Salt Brownie Cookies

Olive Oil and Sea Salt Brownie Cookies are what happens when you turn a rich and fudgy, chewy brownie into cookie form. This easy, from scratch, chocolate brownie cookie is made with cocoa powder, olive oil, and just a few other kitchen staples, and then sprinkled with sea salt for the perfect balance.

Prep Time 8

Cook Time 10

Total Time 18

Servings cookies

Author Melissa Williams

Ingredients

½ cup olive oil
1 cup granulated white sugar
2 large eggs
¾ cup all purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 Tablespoon hot water
½ teaspoon sea salt plus more for sprinkling
1 ½ cups chocolate chips I used Ghirardelli baking chips

Instructions

In a large bowl, add the olive oil and sugar and mix, with a hand mixer, until well combined.
½ cup olive oil, 1 cup granulated white sugar
Add the eggs, one at a time, mixing in between each one.
2 large eggs
In a small bowl, dissolve the baking soda into the hot water and set aside.
1 teaspoon baking soda, 1 Tablespoon hot water
Add the cocoa powder, flour, and salt to the egg mixture and beat until a dough forms.
¾ cup all purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon sea salt
Add in the dissolved baking soda and beat until well combined.
Stir in the chocolate chips with a spatula. Cover and place the dough in the fridge while the oven preheats to 350° and you line two baking sheets with parchment paper or silicone baking mats.
1 ½ cups chocolate chips
Once the oven has preheated, use a medium cookie scoop to scoop out approximately 1.5 tablespoons of dough onto your prepared baking sheets, 9 per sheet. Sprinkle with additional sea salt.
Bake for 10 minutes, or until edges are set.
Let cool completely on the baking sheets before removing to enjoy.

Notes

Makes about 20 cookies using a medium (1.5 TB) cookie scoop.
Store at room temperature in an airtight container or freezer bag for up to 1 week.
To freeze dough: scoop onto a tray, flash freeze, then transfer to a freezer bag—bake from frozen, adding 1–2 minutes.
To freeze baked cookies: layer in a freezer bag with parchment between layers, and freeze flat; thaw at room temp when ready to enjoy.

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