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
Scale
- 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.