Few things pair together better than chocolate and coffee. Whether it's a hot mug of coffee and chocolate pastry for breakfast (yes, that's considered a real breakfast), a mocha (which is espresso, steamed milk and chocolate), or a recipe like our Espresso Brownies at Anchor; these two robust and stimulating fruit seeds have proven to be two of the world's most prized mood-lifters and palette partners. And there's so many similarities to how they're grown and harvested.
Being both uplifting and tasty, cacao and coffee are both fruit seeds that are dubbed "beans" for their physical similarities to true beans. The trees they grow on both prefer warmer climates. Their stimulating properties are both attributed to their alkaloid content, caffeine for coffee, and theobromine for cacao. Scientific studies are beginning to reveal another similarity between these two seeds: they both contain a significant amount of antioxidants, and may both play a role in keeping your brain sharp as you age.
So there you go, both chocolate and coffee are good for you. Now you can indulge guilt free, because well, chocolate makes you smarter!
This chocolate cookie recipe has been one of our most popular since we opened Anchor. It's one of the first recipes we served at the Farmers' Market and has been a favourite ever since. What's not to love?! It's chocolatey, fudgey, rich, brownie-like, then topped with a sprinkling of coarse, flaked sea salt. And it's delicious paired with a coffee. Win win.
Now let's address something here... You all know I'm a big fan of butter. My favourite baked good recipes tend to highlight butter, like shortbread cookies or scones. Butter is what makes them so delicious! But I was attracted to this recipe because it's a little different - olive oil instead of butter. I find pairing olive oil with cocoa powder is a good combination, because recipes with cocoa can come out dense and too stiff. The olive oil in the recipe gives it a lighter texture, almost fudgey. When these cookies are warm just out of the oven they literally melt in your mouth. So, so good.
Also, because you're replacing the butter with olive oil, as long as you use vegan chocolate chips (which most semi-sweet chips are) this recipe is also dairy free. So if you're dairy intolerant, like me, that's a bonus.
Ok enough talk, here's the recipe...
Olive Oil + Sea Salt Chocolate Cookies
1 cup olive oil
2 cups white sugar
1 tsp pure vanilla extract
2.5 cups all-purpose flour
1 cup dutch cocoa powder
1 tsp fine sea salt
2 tsp baking soda
1 cup semi-sweet chocolate chips
Coarse flaked sea salt (for sprinkling on top)
1. Beat olive oil and sugar 2-3 minutes on medium speed.
2. Beat in eggs and vanilla.
3. Mix in flour, cocoa, salt and baking soda. Mix on low speed until completely incorporated.
4. Stir in chocolate chips.
5. Scoop dough into balls and place on a baking sheet lined with parchment paper.
6. Form into round uniform balls and sprinkle the tops with coarse sea salt.