I made you the FUDGIEST cookies on the planet, and all I can say is, just look at these beauties.
I knew I wanted to make a really good cookie using olive oil, which gives cookies those crinkly tops, a lovely, chewy texture, and is so easy to use. These double chocolate olive oil cookies turned out absolutely glorious. They take just 10 minutes to mix up and 10 minutes to bake (no chilling required!), so you can have the dreamiest dessert whenever you’re craving chocolate.
Bonus points that they’re dairy-free and can easily be made gluten-free! Win-win for chocolate lovers everywhere.
Ingredients in these chocolate olive oil cookies
These fudgy, dairy-free cookies couldn’t be easier to make with super simple ingredients you likely already have on hand. Here’s what you’ll need:
- Flour: we’re using regular all-purpose flour for these cookies.
- Cocoa powder: the chocolate base comes from unsweetened cocoa powder.
- Olive oil: these cookies get moisture and their delicious chewy texture from olive oil! I recommend using a good quality extra virgin olive oil.
- Brown sugar: we’re sweetening these cookies with dark brown sugar only! The extra molasses in it makes the cookies even richer and more fabulous.
- Egg: you’ll also need one egg to help them bake up.
- Baking staples: don’t forget the baking soda, salt, and vanilla extract.
- Espresso powder: this is optional, but I LOVE adding a bit of espresso powder to bring out the rich chocolate flavor.
- Mix-ins & toppings: feel free to fold in any chocolate chips you like! I prefer semi-sweet or dark chocolate chips. Sprinkle with fancy sea salt for a sweet and salty treat!
Can I make them gluten-free?
Absolutely! Simply use a 1:1 gluten-free all purpose flour.
More ways to customize your cookies
There are a couple of easy ingredient swaps you can make that will still turn out beautifully:
- For the olive oil: while these are olive oil cookies, you can also use melted, cooled coconut oil if you prefer.
- To keep dairy-free: be sure to use dairy-free chocolate chips.
- Choose your mix-ins: I love that these are double chocolate, but you could also mix them up with different baking chips or nuts! White chocolate chips or peanut butter chips would also be delicious.
Easy chocolate olive oil cookies in 5 steps
- Whisk the dry ingredients. In a large bowl, whisk together all of your dry ingredients.
- Mix the wet ingredients. In a separate bowl, whisk the wet ingredients for about a minute until the mixture is smooth, creamy, and well-incorporated.
- Make the dough. Add the dry to the wet, and mix with a wooden spoon until combined. Fold in the chocolate chips.
- Scoop & bake. Grab the dough with a cookie scoop, drop onto your baking sheets lined with parchment paper, and bake!
- Top, cool & devour. Sprinkle the freshly baked cookies with sea salt, cool on the cookie sheet, then transfer to a wire rack before digging in.
The key to super fudgy cookies
As with all cookie recipes, but especially these ones, it’s best to UNDERBAKE them a bit just so the edges are set. If they are overbaked, the cookies will turn out hard. Be especially mindful if your oven runs hot!
Storing & freezing tips
- To store: place these chocolate olive oil cookies in an airtight container or reusable silicone bag and keep them at room temp for up to 5 days.
- To freeze: you can actually freeze the cookie or the fully baked cookies! Head to this post for all of my tips and tricks for both methods.
Tools you’ll need
Check out all of my fav kitchen tools here!
More cookie recipes you’ll love
- Scoopable Brown Butter Chocolate Chip Cookies
- Truly Exceptional Salted Banana Chocolate Chunk Cookies
- The Best Bakery-Style Soft Peanut Butter Cookies
- Not Your Mama’s Magic Cookies
- Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing
Get all of my cookie recipes here!
I hope you love these double chocolate olive oil cookies! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Double Chocolate Olive Oil Cookies
Ingredients
- Dry ingredients
- 1 cup (120 grams) all purpose flour
- ⅓ cup (27 grams) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- Wet ingredients
- ½ cup (100 grams) good-quality extra-virgin olive oil
- ¾ cup (160 grams) packed dark brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder, optional
- Mix-ins and topping
- ¾ cup (135 grams) semi-sweet or dark chocolate chips
- Flaky sea salt, for sprinkling (I like Maldon)
Instructions
- Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- Mix the wet ingredients: In a separate large bowl, add the olive oil, dark brown sugar, egg, vanilla, and espresso powder (if using). Whisk together until creamy and smooth; about 1 minute.
- Combine: Add in dry ingredients to the wet ingredients and mix together with a wooden spoon until well combined and no dry spots remain. Fold in chocolate chips until just incorporated.
- Scoop the dough: Use a 1.5 ounce cookie scoop to grab cookies and drop onto the baking sheet, placing at least two inches apart.
- Bake: Transfer to the oven and bake for 9 to 11 minutes. Do not overbake or cookies will become hard. It is best to underbake these just a bit so just the edges are set.
- Top and cool: Immediately sprinkle the cookies with flaky sea salt. Allow the cookies to cool on the cookie sheet for 5 to 10 minutes then transfer to a wire rack to finish cooling.
Recipe Notes
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
