INGREDIENTS
- 1/2 cup Carbonell Manzanilla Extra
- Virgin Olive Oil
- 1 cup sugar
- 2 eggs
- 1 cup flour
- 3/4 cup + 2 Tbsp unsweetened cocoa
- powder
- 1/2 tsp coarse sea salt
- 1 tsp baking soda
- 1 Tbsp hot water
- 1 tsp vanilla
- 1 1/4 cups dark chocolate chips
- 12-14 caramel candies, unwrapped
Makes 12 to 14 cookies
Preparation
In the bowl of a stand mixer, beat together olive oil and sugar until well combined.
Add eggs and beat until combined.
Add cocoa powder, flour, and salt. Beat until the dough comes together. Note the dough will be thick and running like brownie batter.
In a small bowl, whisk together baking soda and hot water until the baking soda is dissolved. Add the mixture and vanilla to the batter, beating until combined. Stir in chocolate chips.
Chill batter in the refrigerator for at least 1 hour, and up to overnight.
When ready to bake, preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats.
Lightly flour your hands and clap together to shake off the excess. Scoop 1 1⁄2 to 2 Tbsp of the batter and flatten in the palm of your hand. Add one caramel candy to the center of the dough disk. Wrap the dough up and around the candy, covering it completely and pinching the dough together well. Place the dough ball seam side down on the lined baking sheet. Repeat with remaining dough and caramel candies.
Sprinkle each dough ball with a little fleur de sel. Bake for 12 to 15 minutes, until the edges are set. Let cool for 10 to 15 minutes on the baking sheets, before removing to wire racks to cool completely.
