Pair Recipe with Olive Oil Triple Chocolate Chunk Cookies by Jessie Sheehan with:
Colavita Olive Oil No-Churn Ice Cream by Jessie Sheehan
In a medium bowl, whisk together the flour, cocoa powder, soda and salt together.
In a large mixing bowl, whisk together the oil, sugar and vanilla until thick and ribbon-y.
Add the egg and yolks, one at a time, whisking after each.
Add the dry ingredients, and with a flexible spatula, mix until just combined.
Using a 1/4 cup ice cream scoop (or measuring cup), scoop the dough onto a parchment lined baking sheet. Place in the freezer for 20 minutes. This initial chilling of the dough in the freezer will facilitate rolling the balls in the sugar.
Place some granulated sugar in a small, shallow bowl and roll the chilled balls of dough in the sugar. Place them back on to the parchment-lined baking sheet and place in the freezer until frozen solid, about 1 1/2 to 2 hours. This rest will preclude the cookies from spreading when baked.
When ready to bake off the cookies, preheat the oven to 350°F. Place 10 balls of dough on another parchment-lined baking sheet, and bake for about 15 minutes, rotating at the halfway point. Once removed from the oven, slightly flatten each cookie with a spatula, if they have puffed up at all, and let cool to room temp. Repeat with the remaining dough.