Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silpat liner and set it aside.
• In a small bowl, stir the baking soda into the hot coffee until the baking soda is dissolved. Set this mixture aside.
• In the bowl of an electric mixer, combine the sugar and the extra virgin olive oil. Mix on medium-high speed until fully combined.
• Add the eggs one at a time, mixing for about 1 minute after each egg until fully incorporated.
• Add the white whole wheat flour, cocoa powder, and kosher salt to the mixing bowl, then add the vanilla bean paste. Mix until the ingredients are combined and the batter is thick and brownie-like.
• Pour in the baking soda and coffee mixture and beat the dough for about 1 minute to incorporate.
• Stir in the dark chocolate morsels and the dried blueberries by hand until evenly distributed through the dough.
• Cover the bowl and refrigerate the dough for 1 hour.
• When the dough has chilled, portion it into 2-inch balls (use a scoop or your hands). Place the balls on the prepared baking sheet about 2 inches apart.
• Flatten each ball slightly with the bottom of a glass or your hand so the cookies are even in thickness.
• Sprinkle the tops of the cookies lightly with sea salt.
• Bake the cookies at 350°F for about 10 minutes, until they are crisp around the edges but still a little soft in the center. Cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack or plate to cool completely.