Rich, fudgy, dairy-free, small batch double chocolate olive oil cookies. Made with rye flour, these are brownie-like and full of chocolate chunks. This recipe only makes 6 cookies!
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Small Batch Chocolate Olive Oil Cookies
Hiiii Happy happy Wednesday! All the days seem a wee bit the same here after over 5 months inside, but I am grateful we are safe and healthy and have AC! I am super excited to share this cookie recipe with you today - it’s small batch (my new fave), and it’s a double chocolate, olive oil and rye situation, using my fave 100% Italian Extra Virgin Olive Oil from Filippo Berio!
I tested this guy a whole bunch, and am super happy with how it came out! It is a one-bowl cookie, doesn’t require a stand mixer, comes together super, super fast, and is dairy free! What more can you want. It kind of reminds me of a brownie cookie - the outside is a little shiny, there are big chunks of chocolate throughout, and the texture is super soft and fudgy. I love it so much.
How to make small batch cookies
The small batch aspect of the recipe kind of came about as an accident - I halved the recipe for my initial test to see if it would work and then realised it worked great, and sometimes small batch is best! This recipe makes 6 massive cookies, but I’ve included bake time and scoop size if you wanted slightly smaller ones too. The recipe would also double really well. I haven’t tried but these would be insanely good warm with a big scoop of ice cream.
Using Rye Flour in Baking
I love using a little bit of whole grain flour in my baking. I have found that switching a little of the all-purpose flour for a whole grain such as rye or spelt flour makes a huge difference. The rye flour provides chew, and also adds to the depth of flavour with the chocolate taste of the cookies.
How to make the cookies dairy free
I used my favourite oil from Filippo Berio in these as the base of the cookie. Their 100% Italian is super punchy and fruity, and goes well on everything (I have a bottle of it on hand at all times for dressings, serving with bread etc), and worked particularly well in the cookie.
The oil also means that the cookie can be dairy free. If you want to keep this totally dairy free, use all dark chocolate. I used a mix of milk and dark in these.
The taste of the oil is subtle but it definitely comes through, and it pairs so well with the dutch cocoa and chocolate chunks. These are our current favourite, and I hope they will be yours too! Enjoy! x
A few wee tips for Small Batch Chocolate Cookies
- I tested these a bunch of different sizes so you can make them however you like.
- To make 2 Tbsp cookies, bake for 12-13 min (yield 12)
- To make 3 Tbsp cookies, bake for 15-16 min (yield 9)
- I haven’t tried them without the rye flour, but you can likely just sub the rye for more AP.
- I used an electric mixer to do the first part of the recipe but you can just use a whisk and whisk super well if you need!
- This would double well too if you liked!
- Add other mix-ins if you would like - it would be so, so good if you added some toasted hazelnuts!
- These are dairy free, but I used milk chocolate in them. If you need them to be totally dairy free then just make sure your chocolate is Dairy free too!
FAQ for small batch chocolate cookies
No you don't - I haven't tested it without but have feedback from others that you can sub all-purpose flour for the cookies.
These store best at room temperature in an airtight container. They are best on the first two days.
No you don't! I used an electric hand mixer for the cookies but you could just whisk super well and you will be fine.
You can scoot these! As soon as they come out of the oven, take a cookie cutter a little larger than the cookies and use it to scoot them into shape. I use this technique with almost all of my cookies. It is totally optional but I love how it makes them look!
For more Chocolate Chip Cookie recipes:
Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.Print
Rich, fudgy, dairy-free, small batch chocolate olive oil cookies. Made with rye flour, these are brownie-like and full of chocolate chunks. This recipe only makes 6 cookies.
- 75g Filippo Berio 100% Italian Extra Virgin Olive Oil
- 100g dark brown sugar
- 50g granulated sugar
- 1 egg, at room temperature
- 1 tsp vanilla bean paste
- 1/2 tsp kosher salt
- 30g dutch process cocoa powder, sifted
- 75g all-purpose flour, sifted
- 45g rye flour, sifted
- 1/4 tsp baking soda
- 150g chocolate, coarsely chopped, plus extra for topping if desired (I used 75g of 70% and 75g of milk chocolate, use all dark chocolate if you need these to be dairy free)
- Flaky Sea Salt to finish (such as Maldon)
- Preheat the oven to 325°f / 165°c. Line 1-2 sheet pans with parchment paper.
- In a medium bowl, using a handheld electric mixer or a whisk (or you can use a stand mixer fitted with the whisk attachment), combine the Filippo Berio 100% Italian Olive Oil, brown sugar, granulated sugar, and egg. Mix on high speed for about a minute, until the mixture is well combined. Add the vanilla bean paste, salt, cocoa powder, all-purpose flour, rye flour and baking soda and fold in by hand using a rubber spatula.
- The dough will seem a little oily and may take a little work to come together - this is ok! Add the chopped chocolate and mix to incorporate.
- Scoop out 1/4 cup balls of dough (about 90g per ball) and roll into rough balls. Press additional chocolate onto the top of each ball if desired (see notes for alternative sizes and baking times)
- Bake the cookies for 17-18 minutes, until the edges are set. Remove from the oven and tap the baking sheet briefly on the counter to deflate the cookies slightly. If you would like them perfectly round, use a cookie cutter slightly larger than the cookies to scoot them into a round shape. Finish with flaky sea salt. Allow to cool on the sheet pan for about 20 minutes.
- Store leftovers in an airtight container at room temperature.
Keywords: dairy free, small batch, olive oil, chocolate, double chocolate, chocolate chunk, cookies