Orangey Olive Oil Brownie Cookies
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Recipe Intro From lisathompson
Orange and chocolate are a quintessential flavor combination packed with holiday cheer. Subbing out olive oil for butter in traditional brownie-adjacent confections creates a moist, chewy cookie because olive oil doesn’t contain water like butter does, meaning they maintain their texture for days. Fresh orange zest and a touch of orange blossom water perk up the chocolatey flavor notes and a bit of candied orange on top adds a jewel-like gleam. And listen, if you’re not a huge fan of chocolate and orange together, no biggie. Just follow this recipe instead, which omits the orange altogether for a perfectly delicious, simple brownie cookie on its own (and is the original recipe this one was adapted from!)
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ingredients
- 8 ounces dark chocolate, finely chopped
- 1/4 cup olive oil
- 2 large eggs
- 2/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon orange blossom water, (optional)
- 3/4 cup all-purpose flour or gluten-free flour blend
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup milk chocolate chips or dairy-free milk chocolate chips
- Flaky sea salt, for topping
- Melted chocolate, for garnish (optional)
- Chopped candied orange, for garnish (optional)
Method
Step 1
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Step 2
Bring about two inches of water to a simmer in a small saucepan over medium heat. Add chocolate and olive oil to a medium heatproof bowl. Set the bowl over simmering water and stir mixture frequently until chocolate is completely melted and olive oil is well incorporated.
Step 3
Meanwhile, whisk eggs, brown sugar, granulated sugar, vanilla, and orange blossom water, if using, in a medium bowl until smooth. Stir in melted chocolate mixture until well combined. Sift flour, cocoa powder, baking powder and salt into the chocolate mixture and fold in until no patches of flour remain, then fold in chocolate chips.
Step 4
Scoop batter with a 2-tablespoon cookie scoop and place 3-inches apart on prepared baking sheets. Sprinkle each cookie with flaky sea salt. Bake, rotating pans halfway through, until the tops have crackled and are dry to the touch, about 8-10 minutes. Let cool for 5 minutes.
Step 5
Serve warm or let cool completely before storing.