Double Chocolate-Sea Salt-EVOO Cookies

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When I came across this recipe it caught my eye – two types of chocolate plus sea salt – a strong match up so far.

But, what really intrigued me was the fat – it was extra-virgin olive oil (EVOO).While I’ve used EVOO in some cake recipes, I’d never used it in (or even though to using it) in a cookie recipe.  I have since found out that David Siegl, the creator of this cookie, only uses “non-traditional fats” for his baked goods.

The cookie turned out to be a good combination all around.

Double Chocolate-Sea Salt-EVOO Cookies

 

 

 

 

 

 

 

 

 

 

 

 

Double Chocolate-Sea Salt-EVOO Cookies
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Recipe type: Dessert
Author:
Serves: Makes about 8 dozen cookies
Ingredients
  • 6 ounces bittersweet chocolate, finely chopped (about 1 cup)
  • 2 cups plus 2 tablespoons all-purpose flour
  • ⅔ cup whole-wheat flour
  • ¼ cup natural cocoa powder
  • ¾ tablespoon baking powder
  • ⅔ teaspoon kosher salt
  • 2 cups granulated sugar
  • 5 large eggs
  • ⅔ cup extra-virgin olive oil
  • ½ teaspoon pure vanilla extract
  • Course or flaky sea salt
Instructions
  1. In a heatproof medium bowl, add the chocolate. Set a medium saucepan filled with water over medium heat, bring to a simmer and set the heatproof bowl over the saucepan; melt the chocolate, stirring frequently. Once the chocolate is melted, carefully remove the bowl from the heat and set aside to cool slightly.
  2. In a medium bowl, sift together the all-purpose flour, whole-wheat flour, cocoa, baking powder and kosher salt.
  3. In a standing mixer fitted with a paddle, mix together the reserved chocolate, sugar, eggs, olive oil and vanilla. When the ingredients are well combined, slowly add the sifted dry ingredients. Mix well, until a sticky yet firm dough forms.
  4. Wrap the dough in plastic wrap. Place in the refrigerator and chill for at least three hours or up to overnight.
  5. Preheat the oven to 350°F. Line a baking sheet with parchment paper and divide the chilled dough into ½-inch balls. Space the dough balls far enough apart so there is room for spreading. Press a pinch of flaky sea salt into the top of each ball.
  6. Bake until firm and the tops begin to crack slightly, 12 to 14 minutes. Remove from the oven and cool.

 

Source:  Variation of David Siegel’s recipe from Fats & Flour (Brooklyn Flea)

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