Orange & Dark Chocolate Olive Oil Cookies

'I just want you to know,' said the girl coldly, 'that whoever you are and whatever you intend with me, I shall give you no aid of any kind, nor shall I assist you, and I shall do whatever is in my power to frustrate your plans and devices.' And then she added, with feeling, 'Idiot.' 

~ Neil Gaiman, Stardust

I have had a tiny (envious) rapport with these cookies. Like me, they're contrary, idiosyncratic and slightly wicked; yet beneath a poised nonchalance they are heartbreakly tender - longing only to be harbingers of unexpected pleasure and quicksilver pearls of laughter. Our similarities end with a sigh. Unlike me and my pale-skinny arms, struggling to haul background boards from room to room, these cookies are sexy and stacked (I'm *almost* jealous!).

My methods are fragile; blown glass in midwinter, intentions that begin their journey with the surety of an arrow shot from Robin Hood's bow, slip through abandoned branches and land soundlessly on dandelions. These cookies, however, are intrepid. Their aim always true, ever sure, never second guessing. Had I the same amount of reckless abandon...Perhaps...possibly...maybe...?

In this instance, chocolate on chocolate is splendid. The orange zest and sea salt temper the chocolate and keep it on a sensual leash, whilst olive oil keeps everything earthy and grounded.

I made this recipe on a humid afternoon in a sweltering kitchen on a stormy Thursday. I don't know if tropic conditions made the cookies extra soft & agonizingly irresistible but no one could resist inhaling the entire batch in less than an hour. I did manage to stash two cookies in the vegetable bin (thank you, cumbersome cumbers!). Even chilled and mellow, the cookies were a savage chocolate-laced experience. One of The best cookie recipes so far. (After the rosemary Hiddles, of course.) Oh, Tom.

Orange & Dark Chocolate Olive Oil Cookies
makes about 16-18 cookies

ingredients
grated zest of one medium orange
1 cup sugar
1 teaspoon baking Soda
1 Tablespoon hot brewed coffee (or hot water)
1/2 cup Extra virgin olive oil
2 room temperature eggs
3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups bittersweet (or semi-sweet) chocolate chips
Sea salt; for garnish

method
In stand mixer bowl, combine orange zest and sugar; use your fingertips to rub zest into sugar until moist and aromatic - set bowl aside for a few minutes.

In a separate small bowl, combine the baking soda and hot coffee. Mix soda into coffee until dissolved; set aside. 

Add olive oil to orange-sugar mixture. With the paddle attachment, beat on med-high speed until combined. Add eggs, one at a time, beating for about one minute after each addition. Add flour, cocoa, and salt; beat on med-low speed until dough thickens (it should have the consistency of a loose brownie batter).

Add baking soda-coffee mixture and vanilla extract. Beat on med-high speed until combined. Switch to a large rubber spatula or wooden spoon and stir in chocolate chips.

Cover bowl and refrigerate for at least three hours (or overnight). Note: because the dough is a bit messy, and to save myself some time, I *measured out the cookies after allowing dough to chill for five hours. I left the un-baked cookies, covered, in fridge overnight.

Preheat oven to 350 F. Line baking sheets with parchment paper.

For each cookie, measure out a *heaping Tablespoonful of dough. Arrange cookies on prepared sheet, allowing for about 2-inches of space between each one. Sprinkle with sea salt.

Bake 10-12 minutes or until edges are set. {Note: it's difficult to tell when the cookies are ready. Mine were slightly, albeit pleasantly, underbaked after 10 minutes. 12 minutes seemed to be just right for my finicky oven.}

Remove sheets from oven and cool completely before transferring cookies to cooling rack.

 adapted from Butterlust