Chocolate Rye Olive Oil Cookies | Zucchi 1810
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.


  • 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

  • Maldon sea salt, for finishing

Discover more recipes


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.


Let these cookies cool completely before serving so that they firm up and stay together.