Ingredients

• 1/2 cup any Olivino's Ultra Premium non-flavored Olive Oil
• 1 cup sugar
• 2 eggs
• 3/4 cup all-purpose flour
• 3/4 cup natural cocoa powder
• 1/2 tsp flaked sea salt, plus more for sprinkling
• 1 tsp baking soda
• 1 tbsp hot water
• 1 tsp Olivino's Aged Tahitian Vanilla Dark Balsamic
• 1 1/2 cups semi-sweet chocolate chips

  Directions

1. In the bowl of a stand mixer, add the non-flavored olive oil and sugar, mix until well combined
2. Add the eggs, one at a time, mixing well between each one
3. Add the cocoa powder, flour, and salt and beat until dough forms - it should be the consistency of a thick brownie batter
4. In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and Vanilla Balsamic to mixer and beat until well combined
5. Stir in chocolate chips with spatula
6. Refrigerate the batter for at least 30 minutes, up to overnight. The batter needs to be cold in order for the cookies to rise.
7. When ready to bake, preheat oven to 350 degree and line baking sheets with parchment paper
8. Use an ice cream scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with flaked sea salt
9. Bake for 10 minutes, or until edges are set
10. Let cool completely on the baking sheets then transfer to a wire rack to finish setting