The first time I made these cookies, it was completely by accident. I wanted to make something uber-chocolatey for a friend when I was visiting her family. However, I was out of a lot of common baking goods. With a little ingeniuity, and some adjustments, I ended up with these. 

They are rich and moist, with a hearty bit of saltiness from the salt/sugar sprinkle. It’s everything that a good chocolate cookie should be.

Now, if you want to get your cookies perfectly round like these, invest in a cookie scoop. The inexpensive mini-ice cream scoop is perfect for measuring out cookie dough in perfectly formed balls. It’s practically a guarrantee for perfect cookies every time. Yes, it’s one more thing to have in the drawer, but considering how this can really eliminate some of the mess of baking (who hasn’t dropped a cookie dough coated spoon before?), it’s worthwhile of a little drawer real estate.

Coincidentally, my friend liked these so much that she went home and made them herself from my recipe. She and her hubby ranked these among their favorite cookies ever.

What’s your favorite cookie? Share in the comments!

Salted Triple Chocolate Brownie Cookies
yields 3 dozen

1 cup unsalted butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1 1/2 cup white chocolate chunks
1 tbsp extra virgin olive oil
extra sugar and sea salt

Preheat your oven to 350 degrees and line a baking sheet with parchment paper or heavy duty aluminium foil (to make for an easy cleanup).

In the bowl of a stand mixer, combine butter, sugar, eggs and vanilla and beat on medium until mixture has a light and fluffy appearance.

Sift together flour, baking soda and salt. Pour into mixer bowl and beat on medium. Add chocolate chips, chunks and olive oil and beat until just combined.

Drop by the spoonful onto the prepared baking sheet.

Cook in the preheated oven for 8-10 minutes, until set.

Remove from oven and immediately sprinkle with sugar and a bit of sea salt.

Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool.