Staying with my theme of purging stuff in my home, I made these cookies with lots of dark chocolate chips and delicious sea salt that was begging to be used up. The outcome was three batches of these bad boys. Several times I took them work because I couldn't stop munching on them. And each time I brought them to into the office, they were gone by 10am. I guess that means they go well with coffee in the morning.
My batch was made with whole wheat flour. So that means they are acceptable for breakfast, yes? Sure. If say so. Don't fret if you can't get your hands on whole wheat flour though, white is perfectly acceptable and they will taste just add delicious.
Also, it's spring. Some days it's rainy and cold. Others are sunny and warm. Cookies make sense and bring some comfort in this crazy weather pattern. They make it all OK. Get ya bake on.
Sea Salted Dark Chocolate Olive Oil Cookies
- 6 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 1 large egg
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1⅓ cup whole wheat white flour (sub all purpose of needed)
- 4 ounces dark chocolate chips
- Course salt to sprinkle on top
- Preheat oven to 350°F. Line a large cookie tray with parchment paper.
- In a medium bowl, combine melted butter, olive oil, egg, both sugars, salt, and vanilla extract. Add flour and baking soda and fold the flour mixture into the wet ingredients until just combined. Fold in chopped chocolate.
- Scoop dough using a tablespoon to portion out the dough, keeping about 1 inch between each cookie. Bake for 12 minutes, or until light golden brown. Allow to cool slightly before topping with flaked sea salt.
Cheers to the weekend and cookies!