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

Print Recipe

Ingredients
  

  • 6 ounces bittersweet chocolate finely chopped (about 1 cup)
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1/4 cup natural cocoa powder
  • 3/4 tablespoon baking powder
  • 2/3 teaspoon kosher salt
  • 2 cups granulated sugar
  • 5 large eggs
  • 2/3 cup extra-virgin olive oil
  • 1/2 teaspoon pure vanilla extract
  • Course or flaky sea salt

Instructions
 

  • 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 1/2-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)