These Double Chocolate Olive Oil Cookies are rich, fudgy, and irresistibly chewy, made with good-quality olive oil for a perfectly moist texture. If you’re looking for an easy and indulgent chocolate cookie recipe, these are perfect for Valentine’s Day or anytime you need a simple, sweet treat which is, in fact, everyday.
There’s something about February that sinks in with a bit of dread for me… like here we are, lowkey trapped in the uncertainty and surprises of another year. Maybe it’s the fact that everyone stops saying “Happy New Year’ and we’re just here… with the sun setting early and fresh watermelon still months away. But, even if we enter February a little ravaged by January, we can still find some ease if we insist on it.
We’re creeping—ever so slowly—toward spring. I know this because I just bought an unreasonable amount of zinnia seeds for the garden and have roped a few gentlemen into building a new fence for the pasture to keep the dogs from excitedly running around the town. It’s all in preparation for the kind of days where we (Will and I outnumbered by dogs) can linger outside a little longer, soaking up every precious second of our short Texas spring.
But for now, we bake. These Double Chocolate Olive Oil Cookies are rich, deeply fudgy, and just the right amount of indulgent (which is to say, VERY). The olive oil keeps them impossibly moist, with a chew that lingers for days. They somehow get better a few days after they’re baked. These feel like the perfect Valentine’s Day bake—uncomplicated but special, best shared over coffee, or straight from the baking sheet while they’re still warm. Pro Tip: The baked cookies also freeze exceptionally well and I’ve been known to eat them from frozen.
Here’s how, friends!
Double Chocolate Olive Oil Cookies
- Prep Time: 1 hour 30 minutes
- Cook Time: 8 - 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: about 24 cookies 1x
- Category: cookies, chocolate,
- Method: baking
Description
If you’re looking for an easy and indulgent chocolate cookie recipe, these are perfectly rich and chewy and stay irresistible for days after baking.
Ingredients
- 2 cups (240 grams) all-purpose flour
- ¾ cup (75 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup extra virgin olive oil
- 2 large eggs, at room temperature
- 2 tablespoons strong coffee, cooled
- 2 teaspoons pure vanilla extract
- 2 cups (400 grams) granulated sugar
- 1 heaping cup dark chocolate chips, chunks, or disks, plus more for topping
- Flaky sea salt for topping
Instructions
- In a medium bowl, sift together flour, cocoa powder, and baking soda. Once sifted and fluffy, whisk in the kosher salt.
- In a large bowl whisk together olive oil, eggs, coffee, and vanilla extract. Whisk in sugar. Add the wet ingredients all at once to the dry ingredients and use a rubber spatula to mix into a smooth and shiny batter. Just before all of the flour is incorporated, fold in the chocolate pieces.
- Cover the bowl of batter with plastic wrap and refrigerate for at least 1 hour, or overnight.
- Just before you’re ready to bake, place a rack in the upper third of the oven and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Remove the dough from the fridge and scoop into small 2 teaspoon size cookies. Place on the prepared baking sheet about 2-inches apart. Sprinkle each cookie with sea salt and dot a few more chocolate pieces on top. Bake for 8-10 until dry across the edges. Remove from the oven and allow to cool to room temperature before packing into an airtight container or cookie tin.
6 Responses
Oh Joy, you truly speak to my soul! ? These Double Chocolate Olive Oil Cookies are simply heavenly! I tried them yesterday, and I was blown away by the fudgy texture and the wonderful aroma of the olive oil. My best friend and I enjoyed them warm from the oven with a cup of tea – perfect for these chilly February days!
Your tip about freezing them is genius! I can’t resist going back to the freezer for more. Thank you for the amazing recipe and your heartfelt words! It’s inspiring me to finally start a little garden project too.
These cookies are so good! Rich, moist and decadent. I used Dutch processed cocoa and Ghirardelli 60% chips – don’t skip the sea salt on top, it balances the rich chocolate flavor. I will be making these again!
Do yourself a favor and MAKE THESE. They are SO GOOD. Full disclosure– i didn’t realize i’d run out of olive oil (frantic rummaging through cupboards and pantry occurred) until after I started the prep, but they were still good with avocado oil. I think they’d be even better with good quality olive oil! JTB cookies do not disappoint. :)
These are sooo good! Rich, moist and decadent! I used Dutch processed cocoa and Ghiradelli 60% cacao chips. Do not skip the light sprinkle of flaky sea salt on top! It really balances all that dark chocolate flavor. I will definitely be making these again!
I made these delish cookies using Cup4Cup gluten free flour (celiac boyfriend), and they were the perfect Valentines Day treat. Very fudgy!
The dough was a little crumbly at first so I added another tablespoon of coffee (maybe because of the gf flour).
Serious question: why do cookie recipes always call to chill dough before scooping? Its so much easier to scoop the soft dough before chilling and chill the scooped balls, but the fact that recipes always say to “chill first then scoop” makes me think there must be a reason to chill first?
I always scoop first and haven’t had issues but am very curious about others experience and rationale! :)