Food Pusher: April 2020

Monday, April 20, 2020

Olive Oil Brownie Cookies

Olive Oil Cookies

These awesome cookies by Sugaredandstirred.com are an Instagram find. They're one of those rare food items that tastes just as good as it looks on Instagram. The recipe is simple enough (and small enough) to try on the spot since people like me who enjoy baking generally have all of the ingredients on hand.
These cookies are just what they sound like: brownie cookies made with olive oil. They taste like deliciously chocolatey, chewy brownies. I've made these three times so far: the first time with Ghirardelli cocoa powder and Nestle dark chocolate chips--which produced slightly thicker cookies and not quite as deep dark chocolate taste as this time (the third time); the second time with the same ingredients, but I forgot to beat the sugar with the eggs so they ended up tasting overly sweet and grainy--no bueno; and then this, the third time, with Hershey's Special Dark cocoa powder and Dove Dark Chocolate chopped up. I know that last sentence is completely structured incorrectly, but hopefully you get what I'm saying: Dutch process cocoa, Dove Dark Chocolate, and correct mixing technique produced the tastiest results.
Give these a try. Why not? What else have you got to do today?

P.S. I used light tasting olive oil and could not taste any off flavors in the finished cookies-- in case you were wondering.

P.P.S. For a good read on cocoa powder, the differences and which to buy, check out this Cooks Illustrated Article. I think the first article or two are free.

Olive Oil Brownie Cookies
--Adapted from Sugaredandstirred.com

Ingredients:

1 cup chocolate chips, or chopped dark chocolate
1/3 cup light tasting olive oil
2 large eggs (room temperature)
3/4 cup granulated (white) sugar
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all purpose flour
1/4 cup cocoa powder (Dutch process recommended)
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans or walnuts (optional)

Instructions:

Place chocolate chips and olive oil in a microwave safe measuring cup or bowl.
Microwave on high for 30 seconds and then stir. If it seems hot enough to finish melting chocolate, keep stirring until the chocolate is melted. Otherwise, microwave for another 15-20 seconds and then stir until chocolate is completely melted. Set aside to cool.
In a medium size bowl, sift together (I did it through a strainer) flour, cocoa powder, salt, and baking powder. Set aside.
In a medium mixing bowl or in the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and sugar on medium high speed until eggs are fluffy and light yellow (about 4-5 minutes).
Add the vanilla extract and beat to incorporate.
Add the cooled chocolate & olive oil mixture to the whipped egg & sugar mixture. Fold the chocolate into the eggs.
Gently stir in the dry ingredients until completely incorporated.
Cover with plastic wrap and allow to sit for about 30 minutes. Do not skip this step because it allows the dough to firm up.
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper.
After dough is set, scoop about 3 tablespoons of dough at a time and roll into a ball. Place six balls on the baking sheet, spaced evenly apart. If desired, roll the balls in the chopped pecans before placing on the baking sheet.
Smoosh each ball to about 1/2 inch thickness.
Bake at 350 degrees for 10-11 minutes, or just until cookies are puffed and no longer wet in the middle.
Remove from oven and allow to cool on the baking sheet for about 2-3 minutes before removing with a spatula to a baking sheet to finish cooling.
Repeat with remaining dough.
Store leftovers in an airtight container.