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Delicious and so chocolatey rich
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Course Dessert, Desserts

Ingredients
  

  • 1 cup semi-sweet chocolate chips
  • 1/3 cup EVOO seasonal selection
  • 1 tsp espresso powder or instant coffee
  • 2 eggs room temperature
  • ¾ cup granulated sugar
  • 1 tsp pure vanilla extract
  • ¼ cup Dutch process cocoa powder
  • ¾ cup + 2 TBSP all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • FLEUR DE SEL for finishing

Instructions
 

  • INSTRUCTIONS:
  • In a small saucepan, melt chocolate chips, EVOo, and espresso powder over low heat. Stir occasionally until chips are melted and smooth.
  • In a stand mixer or medium bowl, using a hand-mixer, whisk the eggs and sugar together until light and fluffy. This should take about 4-5 minutes. Whisk in the vanilla.
  • In a small bowl, sift together the cocoa powder, flour, baking powder, and salt.
  • Add the melted chocolate mixture to the egg mixture and gently fold in. Add the dry ingredients and mix just until combined.
  • Allow the batter to sit for 30 minutes.
  • Preheat oven to 350F degrees. Line two baking sheets with parchment paper or a non-stick baking mat. Scoop cookies by the heaping (or 2) tablespoon. Roll and then gently press down.
  • Bake for 10 minutes or. Until the cookies look a bit crackly all over and the center is set. Remove from oven and let the cookies cool for 2-3 minutes on the baking sheet before removing to a cooling rack to cool completely. Sprinkle with salt if desired. Serve warm or room temperature.
Keyword cookies, olive oil
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