My mind was wandering the other day as I was cooking dinner. I wondered if anyone had actually made any of the recipes I have on the blog. And then I thought about all the food blogs I read. I can probably count on one hand the times I have actually made anything off of them. I decided I needed to make more of an effort to actually make some of the recipes and then either blog about them or comment on them to the original poster.
I had been thinking about these deep dark chocolate cookies since I read about them on The Monday Box in early November. They are part of a post explaining the traditions behind Chanukah and the chocolate gelt that children traditionally receive during the holiday. Wendy, the author of The Monday Box, painted her cookies with edible gold glitter to resemble the foil wrapped chocolate coins.
I couldn’t forget her descriptions of the deep, dark chewy cookies. I had all the ingredients, so I decided to make them one evening. I cut the recipe in half. I do this a lot of times when I don’t want a huge amount of treats hanging around the house, tempting me.
It would have worked beautifully, except I somehow used the full amount of baking soda. Yes, baking soda is a leavener, which should make things rise. But if you use twice as much as you need, it makes things very, very, very flat. As in so flat that the mini chocolate chips in the batter were the high points. Note to self – don’t mix up cookies while you are doing two other things.
The flavor was there in the flat cookies, so I saved them to top ice cream sundaes and mixed up another batch. This time I was careful to pay attention. The cookies baked up into chewy, dark chocolate disks of deliciousness.
I got about 24 small cookies from the half batch – I made them about half the size of the original recipe. Next time I might make the full batch, but for now I am satisfied with the smaller amount of cookies. Those are the amounts I am posting in the recipe below. I did increase the vanilla extract. I like the added depth this gives to dark chocolate baked goods. Visit The Monday Box to get the full recipe. Or you can just double all the amounts listed.
I adapted the recipe from The Monday Box. She in turn adapted it from Something Swanky. I love the evolution of recipes as we change them to suit us.
Deep Dark Chocolate Olive Oil Cookies
Adapted from The Monday Box
Makes 24 small cookies
6 tablespoons all-purpose flour
6 tablespoons natural cocoa powder
⅛ teaspoon salt
½ teaspoon baking soda
1½ teaspoons hot water
¼ cup extra virgin olive oil
1 egg, room temperature
½ cup granulated sugar
1½ teaspoons vanilla extract
½ cup mini chocolate chips
Preheat oven to 350 degrees and lightly grease two baking sheets, or line with parchment.
Stir flour, cocoa powder and salt together in a small bowl. In a separate bowl, dissolve baking soda in hot water.
Beat olive oil and egg with an electric mixer until slightly thickened, 3-5 minutes. Add sugar and vanilla extract and mix until sugar is no longer gritty.
Stir in flour mixture until almost combined. Add dissolved baking soda mixture and stir well. Add chocolate chips to dough.
Use a small cookie scoop or a spoon to place dough on baking sheets. Leave room between the cookies for them to spread.
Bake cookies for 7-9 minutes, or just until edges are set. The cookies will puff up and then crack as they are close to being done. The tops will not look completely baked, especially inside the cracks.
Cool on pans until room temperature. Store cookies in an airtight container for several days. Freeze for longer storage.