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, salt, coffee, cinnamon, cloves, and nutmeg and mix well with a wooden spoon or silicone spatula. Add one cup of the chocolate chips and mix to distribute.

Place the dough into the fridge for one hour or overnight. Preheat oven to 400°F.

Line three baking sheets with parchment paper, or bake in batches. Cover and refrigerate the dough between batches. Use a cookie scoop, or scoop up a heaping tablespoon of dough and use another spoon to drop the dough on the prepared baking sheets, about two inches apart. Roll each clump of dough into a neat ball and place back on the cookie sheets.

Bake the cookies for 12 to 14 minutes, until the cookies 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 cool. Place the cookies on top of parchment or wax paper.

Place the remaining cup of chocolate chips into a microwave safe bowl and heat for one minute, and stir. Heat for another 45 seconds and stir, and heat another 30 seconds if needed. Use a whisk to drizzle the chocolate on top of the cookies. I like to drizzle in one direction to leave lines on the cookies. Let the chocolate set and enjoy. Store at room temperature in an airtight container for up to five days, or freeze for up to three months.

Recipe originally published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.

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