Double Chocolate Olive Oil Cookies
Fudgy double chocolate olive oil cookies with perfectly crisp edges and chewy centers. These incredible cookies take just 20 minutes to make, so you can have the ultimate chocolate lover's dessert in no time! Easily make them gluten-free, and add a sprinkle of sea salt for a sweet-salty combo.
Servings 10 servings
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.
Notes
To keep dairy-free: use dairy-free chocolate chips.
To make gluten-free: use 1:1 gluten-free all purpose flour.