Chewy Chocolate Olive Oil Cookies

IN A LARGE BOWL, use an electric mixer on medium speed to beat together the olive oil, sugar, and brown sugar, scraping down the bowl a few times, until the mixture comes together into small clumps and looks like crystals. Turn the mixer to low speed and, with the mixer on, add the eggs one at a time, and beat well after each addition. Stop the machine and scrape down the bowl as needed. Add the vanilla and whisk again. Add the flour, cocoa, baking powder, and salt and mix well with a wooden spoon or silicone spatula. Add the chocolate chips and mix to distribute.

CHILL THE DOUGH in the fridge for one hour.

PREHEAT OVEN to 400°F (200°C). Line three baking sheets with parchment paper, or bake in batches. Cover and refrigerate the dough between batches. Drop heaping tablespoons of the dough onto the prepared baking sheets, about two inches apart.

BAKE the cookies for 12 to 14 minutes until they are mostly set, but the centers are still soft; when you press the centers, your finger should be able to press halfway down into the cookie. Use a spatula to immediately lift the cookies onto a wire rack and let them cool. Store the cookies at room temperature in an airtight container for up to five days or freeze for up to three months.

Source: The Holiday Kosher Baker