Salted Olive Oil Brownie Cookies

I wanted to experiment baking with fats other than butter, so this recipe for Olive Oil & Sea Salt Brownie Cookies caught my eye. I modified the type of flour and doubled salt (I didn’t have sea salt on hand so I used kosher instead), but when my cookies came out of the oven, I had a batch of decadent fudgy cookies with the perfect hint of saltiness to compliment the richness. The olive oil kept the cookies moist and chewy, while still yielding a nice crispy top with a gorgeous crackled finish. I usually have a hard time walking away from the cookie jar after just one, but the intensity of the chocolate curbs my chocolate cravings with just a single cookie.

When I bake, I generally try to substitute half the amount of all-purpose flour with whole wheat flour, but given the small amount called for in this recipe (just 3/4 cup), I used all whole wheat flour the first time I tried it. It came out a bit too grainy for my taste so I opted to use regular all-purpose flour the second time, but I think I’ll go back to trying a mixture of the two. Enjoy!

Recipe for Salted Olive Oil Brownie Cookies

  • 1/2 cup olive oil
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 natural cocoa powder (unsweetened)
  • 1 tsp kosher salt for the batter, and more for sprinkling
  • 1 tsp baking soda
  • 1 tbsp hot water
  • 1 tsp vanilla
  • 1 1/2 cups semi-sweet chocolate chips

In a small bowl, whisk or sift the cocoa powder, flour and salt together.

In a large bowl, whisk or mix the olive oil and sugar on until well combined. Add the eggs one at a time, mixing well in between each one. Add the cocoa flour mixture (half at a time) and beat until well incorporated, like a thick brownie batter.

In a small bowl, dissolve the baking soda in the hot water. Add this mixture and the vanilla to the brownie batter and mix well until combined. Stir in the chocolate chips with a spatula.

Refrigerate the batter for an hour or so. You can also make this batter ahead of time and keep it in the fridge for up to three days until you’re ready to bake.

Preheat the oven to 350 degrees and line your baking sheets with parchment paper. Scoop the dough in rounded tablespoons onto the parchment paper and sprinkle with sea salt, pretzel salt, or whatever salt you wish. (You can flatten your cookie dough mounds before salting them if you want, but I found that the rounded scoops melted into a pretty crackly pattern in the oven on their own.)

Bake for 10 minutes, until edges are set. The middles may still look gooey, but that’s perfect for a fudgy cookie center. Let cool on your baking sheets or a flat plate before transferring to a wire rack.

These are best stored in tupperware or airtight containers with a layer of parchment paper in between cookies to prevent them from sticking together. They’re also best eaten the day of or day after, but they’ve even gotten rave reviews a week later, after a five-hour cross country plane ride! Yup, these are delicious cookies indeed… 🙂