Anyone who knows me understands that brownies are my everything. They’re squares of fudgy, chocolatey heaven that I make more than any other sweet on the planet. However, when laziness kicks in and I just cannot wait for an entire tray to cool, I pivot and shift to brownie cookies, packing in the same textures and flavors into a faster, equally satisfying dessert. Truthfully, if you think about brownie cookies, they’re just round edge pieces which is sort of a life-changing revelation. In this version, olive oil adds fruitiness and acidity to amp up the chocolate flavor. To finish, milk chocolate chips are mixed in to give that sweet nostalgic touch you need to keep even the recipe grounded. It’s the back pocket brownie recipe you need to satisfy any sweet tooth, anytime.
- 8 ounces dark chocolate, finely chopped
- 2 tablespoons unsweetened cocoa powder
- 1/ 4 cup La Tourangelle Olive Oil
- 2/ 3 cup light brown sugar
- 1/ 3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 Handsome Brook Farm Pasture-Raised Organic Eggs
- 3/ 4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk chocolate chips
- Flaked sea salt, for topping
Preheat oven to 350°F and line two sheet pans with parchment. In a medium heatproof bowl, combine chocolate, cocoa powder and olive oil. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water, and stir until the chocolate is completely melted and the olive oil is incorporated.
Meanwhile, in a large bowl, whisk together brown sugar, granulated sugar, vanilla, salt and eggs until smooth. Slowly whisk in the melted chocolate mixture to combine. Switch to a rubber spatula and fold in flour and baking powder until just incorporated, then stir in chocolate chips.
Scoop 2 tablespoon-sized scoops and place 3-inches apart on prepared sheet pans. Garnish with flaky sea salt. Bake, rotating halfway through, until the tops have crackled with a matte finish, 8-10 minutes. Let cool for 5 minutes, then serve warm.