2/3 C unsweetened cocoa
2/3 C all-purpose flour
1 tsp salt
1/2 C of any of The Olive Bin's Extra Virgin Olive Oils
2 T salted butter, room temperature
1/2 C white sugar
1/4 C dark or light brown sugar
1 egg, room temperature
1 T vanilla extract
1 1/2 C bittersweet chocolate chips
1-2 T Hawaiian Sweet Salt, for sprinkling
Sift together the cocoa, flour, and salt. Set aside. In a standing mixer (or by hand) 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 sides. Add your vanilla extract. Beat on medium speed for 5 seconds. Scrape sides.
Slowly add dry ingredients into wet ingredients. Once combined, add the chocolate chips and beat on medium for another 5 seconds at the most.
Heat the oven to 350° F. Line a sheet pan with parchment. Scoop the dough into half spheres. They will spread a bit so leave a few inches between the cookies.
Sprinkle each cookie with Hawaiian salt (amount is up to you). 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. Don't worry- 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.
