Smoky & Salty Chocolate Cookie Recipe
Prep: 15 minutes
Chill: 2 hours
Makes: 2 dozen
- 1/2 cup Chiptole Olive Oil
- 1 cup sugar
- 2 eggs
- 3/4 cup flour
- 3/4 cup natural cocoa powder
- 1/2 tsp. sea salt, plus more for sprinkling
- 1 tsp. baking soda
- 1 tbsp. hot water
- 1 tsp. vanilla
- 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In the bowl of a stand mixer, add the olive oil and sugar and mix until well combined. Add the eggs, one at a time, mixing well between each one.
Add the cocoa powder, flour, and salt and beat until dough forms - it should be the consistency of a thick brownie batter.
In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined. Stir in the chocolate chips with a spatula.
Refrigerate the batter for at least 30 minutes, up to overnight.
Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt.
Bake for 10 minutes, or until edges are set.
Let cool completely on the baking sheets then transfer to a wire rack to cool.