The feedback I got from a teenager in my family on these cookies was “better than Starbucks cookies”. I haven’t had a cookie in Starbucks so I can only hope it is a solid benchmark. These cookies are rich, fudgy and full of chocolate chunks. Nicely soft when still warm from the oven. Crunchier when cold, but can be carefully re-heated if you have sufficiently big toaster to bring back the softness and slightly melted chocolate.
The recipe is easy and quick. Although I struggled a bit with scooping the dough on the baking tray as it was quite sticky due to the olive oil in it.
The recipe calls for rye flour, but you can likely substitute it with all-purpose flour.
Ingredients (for 9 cookies):
- 100g dark brown sugar
- 50g granulated sugar
- 1 egg
- 75g good quality olive oil
- pinch of salt
- 1 teaspoon vanilla bean paste (optional)
- 30g Dutch process cocoa powder
- 75g all-purpose flour
- 45g rye flour
- 1/4 teaspoon baking soda
- chocolate chunks (coarsely chopped chocolate), I used mix of milk and dark chocolate
Preheat oven to 165ºC (325ºF).
Place baking paper on the baking tray.
Make the dough
In a large bowl, mix the olive oil, egg and all sugar until well mixed and fluffy (about 1 minute using hand mixer). Add salt and vanilla bean paste.
In a medium bowl, mix together both flours, cocoa and baking soda. Gradually add the flour mixture to the rest of the ingredients and fold in using rubber spatula until well combined.
Scoop about a tablespoon of the dough, roll into balls, place on the tray and flatten a bit in the middle. Add additional chocolate chunks on the top. Leave some space between the balls as the dough will spread a bit.
Bake the cookies
Once you have one tray full of cookies, place it in the oven. In the meantime continue with the second tray if needed. Bake for about 15 minutes.
You can find the original recipe on https://cloudykitchen.com/blog/small-batch-double-chocolate-olive-oil-and-rye-cookies/