Brownie cookies with olive oil and sea salt

Death by Chocolate? Then please through these cookies! The Brownie Cookies with Olive Oil and Sea Salt are by far the juiciest, most chocolaty and addictive chocolate cookies I’ve ever baked! Do the favor and spoil yourself very quickly with a fragrant sheet of brownies in cookie form.

In terms of weather, I am currently dreaming back to Bella Italia. Last week, my loved ones and I spent under the sun of Sardinia, including pizza and pasta included. An advantage are gray clouds and constant drizzle but, we finally feel like baking cookies !

When it’s wet, cold, and uncomfortable outside, nothing works better than a big load of chocolate cookies. But not any chocolate cookies, for some time now it has always and definitely been the brownie cookies with olive oil and sea salt . You’re just raising an eyebrow because olive oil and sea salt in your ears do not sound like the perfect cookie ingredients? Felt the same way! Just convince yourself of the result, super chocolaty, soft and juicy cookies do not lie.
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Brownie cookies with olive oil and sea salt

  Portions : 18 Biscuits

  calories per serving : 185 kcal


  •   120
      Olive oil
  •   200
  •   2
  •   100
  •   60
      Cocoa Powder
  •   1/2
  •   1
      baking powder
  •   1
      hot water
  •   125
      at least 50 percent cocoa content


  1. Stir olive oil and sugar well with a blender

  2. Add the eggs one at a time and mix well with each

  3. Stir in the flour, cocoa powder and salt, until a countless Dough is formed

  4. Mix baking soda and water in a small bowl, then mix under the dough until well combined

  5. The chocolate into small Chop pieces and lift them under the dough. Then refrigerate the dough for at least one hour

  6. Preheat the oven to 180 degrees and cover two baking trays with baking paper

  7. On each baking tray Place 9 slightly flattened dough balls with two tablespoons and sprinkle with sea salt. When the balls are too round, the cookies do not become thin enough to bake

  8. Bake cookies for 10-13 minutes until the edges are almost firm. Allow to cool briefly on the baking tray until they are firm

The Baking Powder Trick

You save the annoying mixing of solid ingredients when you touch the baking powder with hot water. Do not be surprised, it is seething! The terribly impatient CO 2 has no desire to drown boring in the baking soda when in contact with water and says goodbye in the form of small bubbles. So that the powder does not lose its effect, it stirs the water-baking powder mixture flux under the dough. The little excursion into the colorful magical world of chemistry is already over.

Friends of cookies that are crunchy on the outside and soft on the inside will love the brownie cookies. Incidentally, I’ve used homemade raspberry salt for the color, but normal sea salt is just as good. Now I wish you all a magical weekend, I start next week in an incredibly exciting internship and I’m excited as hell!

Are you telling me your favorite chocolate cookies?

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