I'm always interested in the recipes that make it onto everyone's holiday cookie dishes. I'm usually over-ambitious and attempt to bake twelve separate types (this is a photo of last year's completed set) for each "day" of Christmas. I think it's safe to say most people include a chocolate chip cookie of some variety, but for me it's hard to choose among the many different variations of the classic I've tried (and loved). Though this double-chocolate chip recipe is a holiday favorite in my family, these brownie cookies could easily surpass them. Super rich and moist, they're a chocolate-lover's dream.
1/2 cup olive oil
1/2 cup granulated sugar
1 tsp vanilla extract
3/4 cup all purpose flour
3/4 cup cocoa powder
1 tsp baking soda
1 tbsp hot water
1/2 tsp salt
2 cups semi-sweet chocolate chips
1. Dissolve the baking soda in the hot water and set aside. In a large bowl, beat the olive oil and sugar until well mixed. Add the eggs, one at a time, beating until creamy.
2. Add the cocoa powder, flour, and salt. Beat until dough forms. Mix in the dissolved baking soda. Stir in the chocolate chips.
3. Scoop the dough by heaping tablespoons onto a parchment lined baking sheet. Bake at 350 degrees F for 10-12 minutes, until edges are set. Let cool on the baking sheet before removing to a wire rack. (Note: Can chill cookie batter before baking to thicken and allow the cookies to bake fatter.)