Double Chocolate Cookies

2 dozen cookies Conversion Chart Print


cups of all purpose flour
¾ cup of cocoa powder
1 teaspoon of baking powder
¾ teaspoon of baking soda
¼ teaspoon of salt
¾ cup of chocolate chip
¼ cup of granulated sugar
½ cup of (packed) light brown sugar
½ cup of olive oil and additional 1 tablespoon
¼ cup of water and additional 1 tablespoon


1. In a large bowl, whisk together all purpose flour, cocoa powder baking powder, baking soda and salt. Now add the chocolate chips to the dry ingredient mixture and gently toss to coat.
2. In a separate large bowl, whisk together both the sugars with the olive oil and water until smooth and thoroughly mixed, about 2 minutes. If there are sugar lumps, you may need to break them up before whisking. Add the flour (dry) mixture to the sugar (wet) mixture, and then stir using a wooden spoon until just combined. No flour should be visible but do not overmix. Cover the bowl with a plastic wrap and refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step. I usually refrigerate overnight.
3. Preheat the oven to 170°C. Line a cookie sheet with parchment or butter paper, alternatively you can grease the pan.
4. Remove dough from the refrigerator, using a spoon or an ice cream scoop, place dough into 2-inch mounds on the prepared pan. It is recommended to freeze the balls of dough (after placing them on cookie sheet) for 10 minutes before baking as the cookies retain their shape better during baking.
5. Remove the dough balls from the freezer and sprinkle the dough balls with coarse-grained sea salt, and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake. Let cool completely before serving.


Adapted from here.

Freezing the dough balls, really helps in retaining the shape of the cookies, so do not skip this step.

You can even use white chocolate chips, I didn’t have them so used dark chips only.