Dark Chocolate Olive Oil Cookies

You know what the holidays need more of? Chocolate.

Here is our take on a classic chocolate cookie and we are absolutely here for it!

1 cup dairy-free chocolate chips

  • 1/3 cup olive oil

  • 1 tsp instant coffee granules

  • 2 large eggs, room temp

  • 3/4 cup sugar

  • 1 tsp vanilla extract

  • 1/4 cup Dutch process cocoa powder

  • 3/4 cup + 2 Tbsp all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

INSTRUCTIONS

  1. Preheat over to 350 degrees.

  2. In a double boiler (or glass, microwave safe bowl) melt the chocolate chips along with the olive oil and instant coffee. Stir frequently until melted and well combined.

  3. Add the eggs and sugar to stand-up mixer with whisk attachment. Whisk on medium-high about 5 minutes until light and fluffy.

  4. Nn a medium bowl, sift the cocoa powder, flour, baking powder, and salt. Whisk until combined and uniform in color; set aside.

  5. Once the egg/sugar mixture has thickened, add in the vanilla. Then add the melted chocolate mixture and gently fold it into the egg/sugar mixture until totally combined. Add the dry ingredients and mix until just combined.

  6. The dough will be like a very sticky, thick brownie batter. Allow it to sit at room temperature, uncovered, for 30 minutes. This allows the batter to stiffen up a bit so you can roll the dough balls.

  7. Line baking sheet with parchment paper. Scoop cookies onto one baking sheet. Gently roll and smooth each dough ball.

  8. Bake at 350°F for 8-10 minutes or until the cookies have cracked across the top. Allow to cool to room temperature before enjoying.

    Enjoy!

Carolina Mejia