- 2/3 cup non-alkalized unsweetened cocoa
- 2/3 all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup Pot d'Huile oil
- 2 tablespoons salted butter, room temperature
- 1/2 cup white sugar
- 1/4 cup dark or light brown sugar
- 1 egg, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups bittersweet chocolate chips
- 1-2 tablespoons Maldon sea salt (to sprinkle on top before baking)
- Sift together the cocoa, flour, and salt. Sift again. Set aside.
- In a standing mixer beat the sugars, olive oil, and butter on high speed for 2 minutes. Scrape down the sides. Add your egg. Beat at medium speed for 8 seconds. Scrape down the sides. Add your vanilla extract. Beat on medium speed for 5 seconds. Scrape down the sides. Add 1/3 of the dry ingredients and beat for 8 seconds on low speed. Scrape down the sides. Add the second 1/3 of the dries, beat for 8 seconds on low. Scrape down the sides. Add your final 1/3 of the dries, beat on low for 5 seconds. Add the chocolate chips and beat on medium for another 5 seconds at the most. If there are any pockets of flour remaining, mix them in by hand. If you have time, refrigerate the dough for about an hour (it will be easier to handle).
- Heat the oven to 350° F.
- Line a sheet pan with parchment. Scoop the dough into half spheres using an ice cream scoop. They will spread a bit so leave a few inches between the cookies. Sprinkle each cookie with sea salt to taste. Bake them for 3 minutes. Spin the tray around 180 degrees to cook evenly and bake for another 3 to 4 minutes. You want the centers to still be glistening. They will firm up quite a bit as they cool. Remove from the oven and allow them to cool on the sheet pan. Careful as you remove them because they are quite delicate. Eat right away. Or freeze for a few months.