1 heaping cup dark chocolate chips, chunks, or disks, plus more for topping
Flaky sea salt for topping
Categories
cookies
Steps
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.
Reviews
Madeline Woda on 2025-02-14 (5 stars): 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).
Ann on 2025-02-17 (5 stars): 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!
Erin A on 2025-02-17 (5 stars): 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. :)
Ann on 2025-02-19 (5 stars): 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!
Jessi on 2025-02-28 (5 stars): 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.
Logan on 2025-06-27 (5 stars): This is really delicious :)
Although 400g of sugar seems a bit too much for me that I reduced it by half. There may be slight differences texture-wise, but it’s still tasty. Thanks for this wonderful recipe!!
Angela on 2025-09-17 (5 stars): I was looking for a dairy free cookie and this recipe was perfect. These cookies came together so quickly and I love that I didn’t need a stand or hand mixer! The flaky sea salt makes these perfect. This is the best double chocolate cookie recipe I’ve ever made.
Rina on 2026-01-16 (5 stars): These were really good, I didn't even chill the dough and they still turned out great! Soft and rich flavor.
