Ingredients
Units
Scale
- 1/2 cup unsalted butter (melted and browned, then cooled)
- 1/4 cup Carapelli Unfiltered Organic Extra Virgin Olive Oil
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 tbsp molasses
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 1 3/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 cup cocoa powder
- 1/2 tsp kosher salt
- 3/4 cup dark chocolate chunks (extra for tops)
- Flake sea salt (optional)
Instructions
- Preheat oven to 325 degrees F. Makes approximately 24 cookies.
- Line 2 cookie sheets with parchment paper or silicone mats.
- In a small saucepan, melt your stick of unsalted butter. Allow to melt and slowly begin to brown. You'll start to see brown bits forming, stir and swirl the pan making sure the butter doesn't burn. You'll start to smell some caramel notes, remove from heat when browned.
- In your mixing bowl, cream together the melted (but cooled) browned butter, olive oil, sugars and molasses. Beat in the vanilla and eggs until creamy, about 5 minutes. Slowly mix in the dry ingredients (sift the baking soda and cocoa powder), mix until just combined. Add in the chocolate chunks.
- Drop cookies (about 2 tablespoons per cookie) onto cookie sheets 2 inches apart. Bake for 15 minutes then top with additional chocolate chunks and flake salt. Bake for another 3-5 minutes until edges are crisp and centers are soft.
- Allow to cool in the pan for 5 minutes then transfer to wire rack.
Notes
**You can freeze cookie balls (omit salt) on a sheet pan then transfer to a ziploc bag. Pop out a few cookies whenever you want and bake them off.
**Store cookies in an airtight container for 3-5 days
**Best to bake 1 cookie sheet at a time, if you bake 2 at once, swap trays halfway to ensure even baking.