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Basil Chocolate Chunky Cookies

Basil Chocolate Chunky Cookies are really really da best! The flavor of chocolate and basil is incomparable. Made using fresh basil leaves and chopped chocolate, the cookies are simply delightful.
Prep Time10 mins
Cook Time12 mins
Chilling Time12 hrs
Total Time12 hrs 22 mins
Course: Baking, Snack
Cuisine: Vegetarian
Keyword: Bakery, chocolate, cookies, eggless
Servings: 2 dozen


  • 2 cup all purpose flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 125 gram chocolate chunks coarsely choped
  • cup fresh basil chopped
  • ½ tsp cinnamon powder
  • ½ tsp cardamom powder elaichi powder
  • ½ tsp all spice powder garam masala
  • ½ cup sugar granulated
  • ½ cup light brown sugar packed
  • ½ cup +1 tbsp olive oil and additional
  • ¼ cup +1 tbsp water
  • coarse sea salt for sprinkling


  • In a large bowl, whisk together all purpose flour, baking powder, baking soda, cinnamon powder, cardamom powder, all spice powder and salt. Now add the chocolate chunks to the dry ingredient mixture and gently toss to coat.
  • 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 along with chopped basil leaves, 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.
  • Preheat the oven to 170 °C. Line a cookie sheet with parchment or butter paper, alternatively you can grease the pan.
  • 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.
  • 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.


  1. Adapted from Ovenly original recipe from here.
  2. You can alternatively use 1 ¼ cup of chocolate chips of your choice (as in the original Ovenly recipe) in place of chocolate chunks.
  3. Sprinkling the sea-salt on top f cookies before baking is a very nice addition.
  4. Freezing the dough balls, really helps in retaining the shape of the cookies, so do try and not skip this step.