Ingredients:

3/4 cup Bertolli Extra Light Tasting Olive Oil

1 cup granulated sugar

1 teaspoon vanilla extract

3 eggs

1 cup all purpose flour

1 cup cocoa powder

1 teaspoon baking soda

2 tablespoons hot water

1 teaspoon sea salt and extra for sprinkling

1 cup semi-sweet chocolate chips

1 cup toffee bits or chocolate toffee

 

Directions:

In a stand mixer, beat the olive oil, sugar and extract until well mixed. Beat in the eggs one at a time. Dissolve the baking soda in the hot water and set aside. Add cocoa powder, flour, and salt into the mixer. Mix until rich dough comes together.- Add in the dissolved baking soda. Then mix in the chocolate chips and toffee. Scoop the dough using a small ice cream scoop onto a parchment lined baking sheet. Sprinkle a pinch of sea salt on top of each cookie dough ball.