Did it all for the cookie…
Over the last few months on this baking journey, I’ve tried everything from cakes with unique flavors (i.e., my chai-spiced cake from last week’s post), bread loaves that haven’t always turned out perfect (here on the IG if you’re curious to see the least Instagrammable bread you’ve ever seen), and pastry dough for pastries I’ve never even heard of (stay tuned for next week’s post!). But for some reason, I kept putting off cookies. I’m not too sure what’s intimidated me about trying to bake cookies, but I decided this week that I’m ready to take the whisk (couldn’t help the pun there).
And because I can’t help but jump into non-traditional bakes, I went for an olive oil chocolate chip cookie topped with sea salt. Found the recipe from Broma Baker (same blogger that inspired the chai-spiced cake I posted about last week). Sounds like a fancy cookie, but was super easy to bake!
First I combined the wet ingredients in my stand mixer, then added in the dry ingredients. After this step, I was tempted to just ditch the baking part and go straight for the cookie dough. Unfortunately (or fortunately for me), that’s not well-recommended at 6 months pregnant…
Once all of the ingredients are combined, I put the dough in the refrigerator for 15-20 minutes. The original recipe didn’t call for this, but it felt hot in my apartment and the dough seemed to be sweating a bit so I was afraid it would spill out too much when baking. I also just watched this great video on cookie tips from Sally’s Baking Addiction and wanted to put some of my new knowledge to the test.
After the dough was chilled, I used a small ice cream scoop to scoop the dough out into evenly sized dough balls onto a lined baking sheet. I purchased a set of 3 sizes of ice cream scoops on Amazon a few months ago but really only just got myself worked up to actually make cookies. So glad I got these though because it made for prepping the cookies incredibly easy and neat!
I will say though… I was a little overly ambitious using the 2 oz scoops to make one batch on this baking sheet. I probably should’ve spaced them out a bit more and made at least two batches, but honestly I didn’t really mind the way it turned out as you’ll see below. A friend called it “a cookie cake with suggested portion lines” and I loved that. Exactly what I was going for!
Then I let them cool just slightly before topping with some sea salt. I didn’t want them to cool too much because I wanted the sea salt to stick to the chocolate while it was still melty & gooey.
Once they cooled a bit more, I transferred them to a wire rack to cool until completely set before placing them on a plate to serve. Et voilà!
SEA SALTED OLIVE OIL CHOCOLATE CHIP COOKIES
Ingredients:
6 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
1 large egg, room temperature
3/4 C (165 g) light brown sugar
1/4 C (50 g) granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/3 C (171 g) all-purpose flour
4 ounces dark chocolate, roughly chopped
Directions:
Preheat oven to 350F. Line a cookie sheet with parchment paper.
In the bowl of a stand mixer or large mixing bowl, combine melted butter, olive oil, egg, granulated sugar, brown sugar, salt, and vanilla. If using a stand mixer, use the paddle attachment to combine. In a separate bowl, whisk together the flour and baking soda. Fold the flour mixture into the wet ingredients until just combined. Fold in the chopped chocolate.
Cover with plastic wrap and chill in fridge for 15-20 minutes.
Remove from the refrigerator. Scoop the dough onto the baking sheet using a 2-ounce ice cream or cookie scoop. Be sure to leave at least an inch (what I did above) or more between each scoop.
Bake for 12-17 minutes until light golden brown. Allow to cool slightly before sprinkling sea salt over the top.