Chocolate-Olive Oil Cookies
Baker Christina Balzebre of Levee Baking Co. | New Orleans, LA
Yield: 70 cookies
Adapted by StarChefs | October 2026 | Photo: Alexander Zeren
INGREDIENTS
930 grams extra-virgin olive oil
810 grams oat milk
3 tablespoons vanilla extract
2½ kilograms granulated sugar
2 kilograms all-purpose flour
500 grams cocoa powder
6 teaspoons baking soda
3 teaspoons kosher salt
3 cups chopped 80-percent dark chocolate
Flaky sea salt
METHOD
In a large mixing bowl, whisk together oil, milk, and vanilla until mixture is fully emulsified. Add sugar and whisk until combined. Set aside. In a separate mixing bowl, sift together flour, cocoa powder, baking soda, and kosher salt. Working in batches, fold flour mixture into oil mixture. Fold in chocolate. Cover and refrigerate overnight. The next day, heat oven to 325°F. Scoop batter onto parchment-lined sheet tray. Sprinkle with flaky salt. Bake 12 minutes. Let cool.
