Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Olive Oil Cookies 5.0 (2) Crispy and chocolatey, these easy cookies use olive oil in place of butter. Prep Time: 25 mins Cook Time: 20 mins Total Time: 2 hrs Servings: 54 Jump to recipe These crisp olive oil cookies feature an intense cocoa flavor, and since they lean on oil instead of butter, they’re delightfully dairy-free. They call for a touch of honey in the dough, which lends a deeper sweetness than sugar alone would. They’re wonderfully snackable on their own, pair beautifully with a cup of coffee or a glass of dessert wine, and are the perfect partner to a bowl of fruit sorbet or a scoop of gelato. The recipe makes a big batch, you can freeze half the dough for another time if you like—homemade cookie dough in the freezer is a wonderful thing! 21 Types of Cookies You'll Want to Bake Credit: Johnny Miller Top Tips for Chocolate Olive Oil Cookies Measure with care: When measuring out your flour for this recipe—and others–be sure to spoon it into your measuring cup, not scoop the cup into the container. Scooping can cause the flour to pack too densely, throwing off your measurment. Chill thoroughly: Chilling the dough before baking accomplishes two goals: First, it allows time for the flour to hydrate, which improves the flavor and texture of the cookies; it also firms up the fat, ensuring that the dough doesn't spread too much in the oven. Give them space: While this recipe makes a generous amount of dough—enough for over 50 cookies!—resist the urge to pack too many on each baking sheet. They should be about two inches apart, which may mean you only get a dozen or so per tray. Arranging them too closely will cause them to spread into one another, leaving you with unevenly shaped cookies that need to be broken or cut apart. How to Make Ahead You can make this dough up to one day before you plan to shape and bake the cookies; keep it covered and refrigerated until you're ready to use it. You can also freeze a portion, or all, of the dough for a later date: Wrap it tightly in plastic and freeze for up to three months. Defrost completely before rolling and baking. Directions Combine dry ingredients: Whisk together flour, cocoa, baking soda, and salt. Combine oil, sugar, egg, honey, and vanilla; add to dry ingredients: In a separate bowl, whisk together oil, granulated sugar, egg, honey, and vanilla. Stir in flour mixture, then cover and refrigerate at least 30 minutes and up to 1 day. Preheat oven; form cookies: Preheat oven to 350°F. Roll level teaspoons of dough into balls and coat in sanding sugar. Refrigerate cookies: Place on baking sheets lined with parchment, spaced about 2 inches apart. Refrigerate until firm, 15 minutes. Bake and cool: Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets. Repeat with remaining dough. How to Store Chocolate Olive Oil Cookies Store the cookies in an airtight container at room temperature. They will last for up to 1 week. Other Chocolate Cookie Recipes to Try: Mexican Hot-Chocolate Cookies Chocolate Peanut-Butter Surprise Cookies Chocolate Thumbprint Cookies Chewy Chocolate Gingerbread Cookies Double Chocolate Chunk Cookies Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.