Double Chocolate Rye Olive Oil Cookies

The fruitiness of the olive oil complements the bitter notes of dark chocolate and the tart, earthy flavors of rye flour in this rich, double chocolate cookie.

COOK TIME 15 minutes
PREP TIME 10 minutes

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With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.


  • ¾ cup / Zucchi Organic Olive Oil
  • ¼ cup / white sugar
  • ½ cup / light brown sugar
  • 1 / egg, room temperature
  • 1 tablespoon / vanilla extract
  • ⅔ cup / unsweetened cocoa powder
  • ⅓ cup / all-purpose flour
  • ⅓ cup / dark rye flour
  • 1 teaspoon / kosher salt
  • 1 teaspoon / baking powder
  • 3.5 ounces / bittersweet chocolate chunks
  • for finishing / Maldon sea salt


Preheat the oven to 325°F. Line two baking sheet pans with parchment paper.

In a medium bowl, use a hand mixer with a whisk attachment to mix together Zucchi Organic EVOO, brown sugar, granulated sugar, egg, and vanilla extract until fluffy.

In a separate bowl, whisk together the all-purpose flour, rye flour, salt, cocoa powder, and baking soda.

Using a spatula, fold the flour-cocoa mixture into the wet mixture, until the dough has come together and there are no longer any dry bits of flour. Note: the dough will be a bit oily. This is normal!

Fold in the chopped chocolate.

Use your hands to roll the dough into golf-sized balls. Place on parchment paper-lined baking sheets.

Bake cookies for 15 minutes, until cookies are hardened around the edges. Remove from oven and immediately sprinkle the tops with flaky sea salt.

Let cool for a couple of minutes on the baking sheet, then transfer to a wire cooling rack to cool for another 15 minutes.

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