There’s a new brookie on the block, and I can’t say that I mind. They’re some of the most delicious cookies ever (although what cookie isn’t delicious?), that I’d recommend you drop whatever you’re doing to bake them. The fudgy, gooey inside earns them brownie points, but it’s the crunchier outside that deems them cookies. Hence: brookies. (See my last brookies here.)
This recipe comes straight from Katie at Butterlust. Her blog has a really wonderful array of sweet treats recipes. Go check her out!
Olive Oil & Sea Salt Brookies (via Butterlust)
Prep time: 20 minutes | Bake time: 10 minutes per batch | Yields: 42 brookies
- 1/2 cup olive oil
- 1 cup sugar
- 2 eggs
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp sea salt, plus extra for sprinkling
- 1 tsp baking soda
- 1 tbsp hot water
- 1 tsp vanilla
- 1 1/2 cups semi-sweet chocolate chips
Using an electric mixer, combine olive oil and sugar. Add the eggs, one at a time, making sure to mix well between each one. Next, add the flour, cocoa powder, and sea salt. Beat until the batter thickens, 3-4 minutes.
In a small bowl, combine hot water and baking soda and mix until dissolved. Add this, and the vanilla, to the batter. Beat until fully incorporated.
Stir in the chocolate chips using a spatula. Cover and refrigerate the batter for 30+ minutes (or overnight).
Preheat the oven to 350°F, and line baking sheets with parchment paper. Use a spring-loaded scooper to form solid mounds of batter, leaving 2 inches between each. Sprinkle with sea salt, and place in the oven. Be sure to refrigerate the batter between batches.
Bake for 10 minutes, or until the edges set. Let cool completely before transferring to a wire rack. Store brookies in an air-tight container for 3-5 days.
From Scissors & Sage