Double Chocolate Olive Oil Cookies
Servings: 12 medium cookies
These rich, deeply chocolaty cookies are a perfect marriage of fudge and cake, with crisp edges and a tender, brownie-like center. The bright zing of orange zest and the richness of blood-orange-infused olive oil add a fragrant citrus note that plays beautifully against the bittersweet chocolate—making these a standout during the holidays or any time of year.We use TCHO dark and milk chocolates to bring layered depth and smooth melt to every bite. Their responsibly sourced, flavor-forward chocolate adds a luxurious finish without overpowering the cookie’s citrus and olive oil notes.Whether you serve them warm with a glass of milk or pack them up for a festive cookie box, these cookies are a sophisticated twist on the classic double chocolate treat—with just enough intrigue to keep you coming back for more.
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Equipment
- Whisk Attachment (for the stand mixer)
- Hand Mixer (instead of a stand mixer)
Ingredients
- 6 oz TCHO Dark Chocolate 168g
- 3 oz Organic Unsalted Sweet European Style Butter 85g
- 2 Eggs
- 1 Egg Yolk
- 1/2 cup Granulated Sugar 100g
- 1¼ cups All-Purpose Flour 150g
- 1/8 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 pinch Kosher Salt
- 4 oz Milk Chocolate (we used TCHO's 54%) 112g
- zest of 1 orange
- 2 tbsp Blood Orange Infused Olive Oil 25g
Instructions
- Preheat oven to 350°F.
- Melt the chocolate and butter over a double boiler or in the microwave. Set aside.
- Beat the eggs, yolks, and sugar for 2-3 minutes on high speed using a stand mixer fitted with the whisk attachment or a hand-held mixer until the mixture looks thick and is noticeably lighter in color.
- Beat in the olive oil, then stir in the chocolate mixture.
- Stir in the flour, chocolate pieces, and zest until combined. Set aside to hydrate for at least 10 minutes.
- Line your cookie sheet with parchment paper and scoop the cookies onto the sheet.
- Bake for 9 minutes for smaller cookies and 11 for larger ones.
- Let the cookies cool for at least 10 minutes before attempting to peel off the parchment and devour.
