1/2 cup Botticelli light in taste olive oil
1 cup sugar
3/4 cup flour
3/4 cup natural cocoa powder
1/2 tsp sea salt, plus more for sprinkling
1 tsp baking soda
1 Tbsp hot water
1 tsp vanilla
1 1/2 cups semi-sweet chocolate chips
- In the bowl of a stand mixer, add the olive oil and sugar and mix until well combined. Add the eggs, one at a time, mixing well between each one. Add the cocoa powder, flour, and salt and beat until a dough forms – it should be the consistency of a thick brownie batter.
- In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined. Stir in the chocolate chips with a spatula. Refrigerate the batter for at least 30 minutes, up to overnight.
- When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt.