Chocolate Chunk Cookies with Brown Butter, Blood Orange and Olive Oil
These cookies combine browned butter, extra virgin olive oil, and blood orange zest with chopped dark chocolate. Fleur de sel is sprinkled over the tops immediately after baking to balance the citrus notes and rich chocolate. Chilling the dough before baking ensures a thick center and crisp edges.
Chocolate Chunk Cookies with Brown Butter, Blood Orange and Olive Oil
These cookies combine browned butter, extra virgin olive oil, and blood orange zest with chopped dark chocolate. Fleur de sel is sprinkled over the tops immediately after baking to balance the citrus notes and rich chocolate. Chilling the dough before baking ensures a thick center and crisp edges.
Ingredients
(Tap items to cross off as you bake)- 115g (1/2 cup) unsalted butter
- 60ml (1/4 cup) extra virgin olive oil
- 200g (1 cup) packed light brown sugar
- 50g (1/4 cup) granulated white sugar
- 1 large egg (approx. 50g)
- 1 large egg yolk (approx. 18g)
- 6g (1 tbsp) freshly grated blood orange zest
- 5ml (1 tsp) vanilla extract
- 240g (2 cups) all-purpose flour
- 5g (1 tsp) baking soda
- 3g (1/2 tsp) fine table salt
- 170g (1 cup) dark chocolate (60% to 70%), coarsely chopped
- 3g (1 tsp) fleur de sel, for topping
Step-by-Step Instructions
- 1Melt 115g (1/2 cup) unsalted butter in a small saucepan over medium heat for 4 to 5 minutes, swirling often until foam subsides and browned specks settle at the bottom with a nutty scent.
- 2Pour the browned butter into a large mixing bowl, pour in 60ml (1/4 cup) olive oil, and let cool for 10 minutes until warm to the touch.
- 3Add 200g (1 cup) brown sugar, 50g (1/4 cup) granulated sugar, and 6g (1 tbsp) blood orange zest to the warm butter mixture, then whisk by hand for 1 minute until completely combined.
- 4Whisk in the whole egg, egg yolk, and 5ml (1 tsp) vanilla extract for 2 minutes until the mixture turns glossy and slightly pale.
- 5In a medium bowl, whisk together 240g (2 cups) flour, 5g (1 tsp) baking soda, and 3g (1/2 tsp) fine salt, then fold into the wet ingredients with a spatula for 30 to 45 seconds until no dry streaks remain.
- 6Fold in 170g (1 cup) chopped dark chocolate until evenly mixed throughout the dough.
- 7Cover the bowl with a lid or plastic wrap and chill in the refrigerator for 60 minutes until firm.
- 8Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- 9Divide the chilled dough into 16 equal portions (about 50g or 2 tablespoons each), roll into rounds, and arrange 8 rounds per baking sheet spaced 2 inches apart.
- 10Bake one sheet at a time at 350°F (175°C) for 10 to 12 minutes until the edges are golden and set while the centers remain soft.
- 11Remove the sheet from the oven, immediately sprinkle each cookie with a pinch of fleur de sel, let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage & Keeping Fresh:
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Layer parchment paper between cookies to prevent sticking.
Frequently Asked Questions
Can standard navel oranges be used instead of blood oranges?
Yes, standard navel orange zest or Cara Cara orange zest can be used in an equal amount of 6g (1 tbsp).
Why does the dough need to chill for 60 minutes?
Chilling solidifies the fats and hydrates the flour, which keeps the cookies from spreading too thin in the oven.
Can the dough be prepared in advance?
Yes, you can shape the 16 dough balls, place them in an airtight container, and keep them refrigerated for up to 48 hours before baking.