Do I have to use the Rye Flour?

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.

How do I store the cookies?

These store best at room temperature in an airtight container. They are best on the first two days.

Do I need to use a mixer for these?

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.

How do I get them perfectly round?

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!

Small Batch Double Chocolate Cookies (Yields 6)

Description

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.

Ingredients

Scale

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)

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Instructions

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