Cookies Recipes

How to Make Olive Oil Brownie Cookies

These Olive Oil Brownie Cookies are the back pocket chocolatey dessert you need in your life ASAP. You’re going to fall in love with the combo of olive oil and chocolate! Also, can we talk about the fact that brownie cookies are like the coveted corner pieces of the brownie pan you fight over?!

For the full recipe, head to: https://thefeedfeed.com/jakecohen/olive-oil-brownie-cookies

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Video Transcription

[Music]hey everyone i’m jay cohen editorialdirector here at feed feed and todaywe’re making one of my favorite cookiesthese are not just brownie cookies theseare olive oil brownie cookies there’s somuch fruitier and they’re gonna be yournew favorite chocolaty treat so whywould you make a brownie cookie and notjust brownies well that simple it’sbecause I’m impatient and I want mydessert and I want it now so these cometogether super quickly only a fewingredients as you can see kind of thesame basis of a typical brownie so let’sget started we’re gonna chop up somedark chocolate about 8 ouncesI just want small even pieces andthey’ll help it melt super quickly I’musing 70% dark chocolate that’s kind oflike my go-to or a baking recipe thatbeing said if you are super into likethe bitter dark rich notes of like 85%or even a 90 you do you we’re gonnathrow this right into a double boiler Ihave over here reminder what is doubleboiler it is a bold heat proof of courseover a little saucepan of simmeringwater we do not want the bowl itselftouching the water so it’s only beingheated by the steam and that’s how youknow you’re going to melt your chocolatenot burning it right so we are making aganache what a ganache is is it ismelted chocolate mixed with some type offat or liquid sometimes it’s heavy creamsometimes it’s butter sometimes thecombos the two today we’re doing it witholive oil I’m just gonna add in aquarter cup of just whatever fruityolive oil you have on hands perfect welet this melt whisk it together untilit’s homogenous and then we’ll happensmooth shiny delicious I’m taking ourflower and I’m going to whisk in therest of our dry ingredients so it’s niceand incorporated before we add it intothe batter so we have 3/4 of a cup ofall-purpose flour 2 tablespoons of cocoapowder you want to use nice quality nicequality chocolate nice quality cocoapowder as well as 1 teaspoon of koshersalt and 1 teaspoon of baking powderjust whisk that together nice andincorporated and then this is what wewill add in later last once we have thefull batter together now we are going toget going on these brownie cookies thisstart a combo of brown sugar and whitesugar 2/3 of a cup of brown sugar 2 1/3of a cup of white sugar why white sugargives it that craggily like crunchycrisp papery top the brown sugar makesit nice and chewy and absolutelyincredible you need both I’m going tothrow in 1 teaspoon of vanilla extractand two eggs we’re gonna whisk ittogether until it is nice and smooth andlight in color putting a little elbowgrease or make sure all that brown sugaris dissolvedif you have a few lumps here and theredo not worry when we add in the warmchocolate ganache it will melt all of itbut you can see this mixture is alreadygetting lighter in color and that’s howyou know that you’re incorporating a bitof air just gonna help make the cookieslight and fluffy let’s add in thechocolate right into the eggs I’m soexcited you can smell the olive oil it’sso fragrant it adds like the perfectlike fruity note to the chocolate Ithink it like anything with acid likeolive oil or like I often times will addsumac to anything with chocolateanything with acidity kind of brings outlike all the flavors of chocolate andmakes any chocolate taste better this istogether we’re gonna add in our dryingredientsgentle at first so you don’t end up withflour all over the counter we want thisthicker than brownie batter becausewe’re picking these into cookies and youdo not want them just spread out intopancakes now we’re just gotten 1 cup ofmilk chocolate chips you could usesemi-sweet you can use dark you can usewhite even if you want to go reallycrazy like this is kind of your time toadd in whatever flavors you’d likepeanut butter tips would also be prettygreat in this tbh so I have tried thisrecipe many times tested it through andthrough here at Fifi and I actuallyfound out that the cookies were not onlyfluffier I think also had such a betterappearance and like crispy crackled topwhen I baked them straight from makingthe matter itself it adds one more layerof like you don’t have to wait so longfor your dessert we’re going to scoop 2tbsp sized little balls of batter youcan use a spoon don’t try to like rollit with your hands it’ll melt and justmake a mess I love a little mini icecream scoop if not use two spoons youjust kind of like get them down theydon’t have to be perfectly round andwant to show you my trick after theyso let’s just get scooping[Music]for these cookies go into the oven orgive them a little extra love of some ofthe APC salt on the top as you can see Ispaced them out about 2 to 3 inchesapart you want to make sure they do notbake into each other they’ll give a nicehealthy sprinkleI’m a salty boy so I like a heavysprinkle so now we are going to popthese into the oven we’re at 350 only 8to 10 minutesthese cookies bake super quickly andthey’re going to be nice and I got thosebeautiful cracked top and they’re gonnabe melty and chocolatey and let’s justget them in the oven so I can eat them[Music]the cookies are out of the oven as youcould see they’re a little misshapen butI mean so am I so you go in with acookie cutter and you just roll itaround and that helps make it into aperfect circle I do it quickly as soonas it’s out of the oven so chocolateyit’s rich but the milk chocolate addsthe perfect sweetness the olive oil addsfruitiness the salt brings it alltogetherthis is the perfect brownie cookie ifyou want the recipe head to the Fificalm and I’ll see you next time[Music]

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