Chocolatey Olive Oil Cookies with Rosemary & Sea Salt

If you like dark and decadent brownie cookies, these salty little indulgences are for you.

• 1/2 cup olive oil
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp grated orange zest (optional)
• 1 tsp baking soda
• 1 tbsp very hot tap water
• 3/4 cup flour
• 3/4 cup cocoa powder
• 1/2 tsp salt (plus more for sprinkling)
• 1 1/2 tsp finely chopped rosemary
• 1 1/4 cup semi-sweet mini chocolate chips
• 1/4 cup finely chopped walnuts
• Sea salt, for sprinkling

Place the olive oil and sugar in a large bowl, and whisk them until combined. Add the eggs, vanilla and orange zest, and whisk again.

In a small bowl (or mug), dissolve the baking soda in the hot water.

Next, add the flour, cocoa powder and baking soda solution to the sugar and egg mixture. Mix with a spoon until combined, and then add the rosemary, chocolate chips and walnuts. Mix again, then cover the bowl with plastic wrap and refrigerate for 3 hours (or overnight).

Preheat your oven to 350˚F, and line a baking sheet with parchment paper. Spoon out 8 generously rounded tablespoons of batter onto the prepared baking sheet, sprinkle the cookie tops with sea salt and bake for 10 minutes. Remove the soft cookies to a cooling rack, and let cool completely (if you can wait that long).