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|| |
- 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
- 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.
- In a medium bowl, sift together the all-purpose flour, whole-wheat flour, cocoa, baking powder and kosher salt.
- 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.
- Wrap the dough in plastic wrap. Place in the refrigerator and chill for at least three hours or up to overnight.
- 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.
- 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)