Chocolate and olive oil cookies

Treat yourself to these indulgent dark chocolate and olive oil cookies, with our easy to make recipe which includes a vegan option.


Makes 12 cookies

  • 230g dark chocolate, finely chopped
  • 50g dark chocolate, chopped in chunks
  • 60ml olive oil
  • 200g brown sugar
  • 1 tsp vanilla extract
  • 2 eggs*
  • 100g plain flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp flaked sea salt, plus some for topping.

*Vegan substitution: Mix 3tbsp of chia seeds with 3tbsp of water


  1. Preheat oven to 180 (160 fan) and line two sheet pans with baking parchment.
  2. In a medium heatproof bowl, combine chocolate and olive oil. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water, and stir until the chocolate is completely melted and the olive oil is incorporated.
  3. Meanwhile, in a large bowl, whisk together sugar, vanilla and eggs (or chia seeds) until smooth. Slowly whisk in the melted chocolate mixture to combine.
  4. In a small bowl, stir together flour, cocoa powder, baking powder and salt, then add to the batter. Switch to a rubber spatula and fold in until just incorporated. 
  5. Scoop 2 tablespoon-sized scoops – we use an ice-cream scoop for evenly sized cookies – and place apart on prepared sheet pans.
  6. Top with the chunks of chocolate and sprinkle with the flaky sea salt.
  7. Bake, rotating halfway through, until the tops have crackled with a matte finish for 10-12 minutes.

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