Gluten-Free Salted Brownie Cookies

These super fudgy brownie cookies are definitely the perfect indulgence after a stressful day! And let’s be honest, we could all use a little less stress right now. Rocky Mountain Olive Oil Butter Infused Olive Oil replaces traditional butter to make these extra chewy in the middle and crisp on the outside. Plus, you get a dose of extra antioxidants. Win/win!

Here’s the recipe:

Ingredients:

• 12 ounces dark chocolate chips divided
• 2 tablespoons of Rocky Mountain Olive Oil Butter Infused Olive Oil
• 3/4 cup granulated sugar (scant)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 2 Sunray Natural Farm Organic Eggs
• 1/4 cup all-purpose flour or King Arthur Measure for Measure Gluten-free Flour
• 1/2 teaspoon baking powder
• flaky or course sea salt to sprinkle on top

Directions:

1. In a large microwave-safe bowl, combine 8 ounces of chocolate chips and Butter Infused Olive Oil.  Heat in 30 second increments, stirring in between, until chocolate is just melted.  Don’t let it go too long to avoid scorching the chocolate.  Stir until the mixture is completely smooth and glossy.
2. Whisk in the granulated sugar, vanilla, and salt until thoroughly combined.  Whisk in the eggs, one at a time, until thoroughly combined.  Stir in the flour and baking powder until incorporated, then fold in the remaining 4oz of chocolate chips.  You’ll have a brownie batter consistency, and this is correct.
3. Place the bowl in the fridge for at least 30 minutes, but preferably under an hour.  This allows the batter to firm up so you can scoop it.  If you leave it in longer than an hour, you may have to let it sit on the counter to soften a little before scooping.
4. Preheat your oven to 350 degrees F. 
5. Line a cookie sheet with parchment paper.  Scoop the batter by rounded tablespoons onto the cookie sheet, leaving at least 2 inches in between to allow for spreading.
6. Bake for 10-12 minutes, until edges are crackly and cookies are a bit puffed (they will deflate after they come out).  
7. Sprinkle each cookie with a small amount of flaky or course sea salt crystals while warm from the oven.  Serve and eat up!

This recipe is brought to you by: Rocky Mountain Olive Oil Company

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