And these cookies? These cookies are intense in the best possible way.
(How could something involving chocolate and more chocolate be anything but intense?)
Fruity olive oil paired with grapefruit zest makes for an incredible base for a chocolate filled cookie. The combination of coffee and olive oil and zest makes these perfectly appropriate for all of the adults in your life (though I would be hard pressed to imagine I child would spit one of these out). The chocolate chips provide a nice amount of textural contrast to the soft (veering on under-baked in the best possible way) cookie. And the sprinkle of sea salt? Well a sprinkle of flaky sea salt is always a good idea when dealing with chocolate.
Grapefruit and
Dark Chocolate Olive Oil Cookies
Recipe adapted from Une Gamine dans la Cuisine
Makes 16-18 cookies
Grated zest of one medium grapefruit or orange
1 cup sugar
1 teaspoon baking soda
1 tablespoon hot brewed coffee (or hot water)
½ cup extra virgin olive oil
2 room temperature eggs
½ cup all-purpose flour
¼ cup rye or whole wheat flour
¾ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon pure vanilla extract
2 cups bittersweet (or semi-sweet) chocolate chips
Sea salt; for garnish
In stand mixer bowl, combine grapefruit or orange zest and sugar; use your fingertips to rub zest into sugar until moist and aromatic - set bowl aside for a few minutes.
In a separate small bowl, combine the baking soda and hot coffee. Mix soda into coffee until dissolved; set aside.
Add olive oil to grapefruit or orange-sugar mixture. With the paddle attachment, beat on med-high speed until combined. Add eggs, one at a time, beating for about one minute after each addition. Add flour, cocoa, and salt; beat on med-low speed until dough thickens (it should have the consistency of a loose brownie batter).
Add baking soda-coffee mixture and vanilla extract. Beat on med-high speed until combined. Switch to a large rubber spatula or wooden spoon and stir in chocolate chips.
Cover bowl and refrigerate for at least three hours (or overnight). After allowing the dough to rest in the fridge for a couple of hours, measure out the dough into heaping tablespoons and place on a baking sheet. Allow the un-baked dough to continue to chill, covered, in the fridge overnight.
¾ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon pure vanilla extract
2 cups bittersweet (or semi-sweet) chocolate chips
Sea salt; for garnish
In stand mixer bowl, combine grapefruit or orange zest and sugar; use your fingertips to rub zest into sugar until moist and aromatic - set bowl aside for a few minutes.
In a separate small bowl, combine the baking soda and hot coffee. Mix soda into coffee until dissolved; set aside.
Add olive oil to grapefruit or orange-sugar mixture. With the paddle attachment, beat on med-high speed until combined. Add eggs, one at a time, beating for about one minute after each addition. Add flour, cocoa, and salt; beat on med-low speed until dough thickens (it should have the consistency of a loose brownie batter).
Add baking soda-coffee mixture and vanilla extract. Beat on med-high speed until combined. Switch to a large rubber spatula or wooden spoon and stir in chocolate chips.
Cover bowl and refrigerate for at least three hours (or overnight). After allowing the dough to rest in the fridge for a couple of hours, measure out the dough into heaping tablespoons and place on a baking sheet. Allow the un-baked dough to continue to chill, covered, in the fridge overnight.
Preheat oven to 350 F. Line baking sheets with parchment paper.
Arrange cookies on prepared sheet, allowing for about 2-inches of space between each one. Sprinkle with sea salt.
Bake 10-12 minutes or until edges are set.
Remove sheets from oven and cool completely before transferring cookies to
cooling rack.
No comments:
Post a Comment