Crispy Italian chocolate S cookies made with olive oil and cocoa. Easy to bake, perfectly dunkable, and dipped in a thin chocolate glaze.
Chocolate S cookies are a chocolatey variation of the classic Italian cookie you already know and love. This version takes the traditional recipe and adds rich cocoa and espresso powder for an intense chocolate flavor.
The technique is simple and the ingredient list is short, but the results taste like something you'd buy at a bakery.
Once the chocolate cookie dough is ready, it's shaped into the signature S curve, baked until crisp, and finished with a glossy chocolate icing.
I like using a churros maker to pipe the dough-it makes shaping easy and creates ridges that give the cookies a beautiful, bakery-style look.
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Quick Overview
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes (not including cooling and glazing)
- Yield: About 20-24 cookies
- Special Equipment Needed: Churros maker (optional) or simply shape by hand
- Serving Suggestions: Perfect with a cup of coffee or tea, these crisp chocolate cookies are ideal for dipping in milk or enjoying on their own. They also make a lovely addition to a dessert platter or gift box for friends and family. For more Italian cookie inspiration, check out Italian Christmas Cookies for other festive treats.
Ingredient Notes
- Cocoa Powder: Bloom in hot water to deepen the chocolate flavor of the glaze. I use natural unsweetened cocoa (Costco baking cocoa) even though the dough contains baking powder. Normally, natural cocoa pairs with baking soda and Dutch-process cocoa pairs with baking powder, but natural cocoa works beautifully here, giving a rich chocolate flavor and lovely texture.
- Espresso Powder: Enhances chocolate without adding coffee taste.
- Olive Oil: Keeps cookies tender and crisp.
- Eggs: Room-temperature eggs ensure smooth, even dough.
- Sugar: Creates signature crisp edges.
Step-by-Step Instructions
Let’s begin by preheating the oven to 350°F (175°C) and positioning the rack in the middle. Line a large baking sheet with parchment paper.
Next, we need to sift the following dry ingredients into a large bowl, then set them aside.
- 1¾ cups all-purpose flour (245 g)
- ¼ cup unsweetened baking cocoa (25 g)
- 1 teaspoon baking powder (4 g)
- ¼ teaspoon espresso powder (0.5 g)
- ⅛ teaspoon salt (0.7 g)
In a stand mixer fitted with the whisk attachment, whisk 2 large eggs on medium-high speed until pale and frothy, about 3-4 minutes.
Slowly add ⅔ cup granulated sugar (135 g) and continue whisking until well combined and slightly thickened, about 2 minutes.
Pour in ⅓ cup light olive oil (80 ml / 72 g) and 1 teaspoon vanilla extract (5 ml). Mix until fully incorporated.
Remove the bowl from the mixer. Add the sifted dry ingredients and mix gently with a wooden spoon or rubber spatula just until combined. The dough will be stiff.
Shaping the cookies
- Using a churro maker with a star attachment, pipe strips directly onto the prepared baking sheet. Cut into 4-inch (10 cm) long strips and gently shape each into an S. Continue with the rest of the dough.
- Without a churros maker: Scoop about 2 tablespoons (25 g) of dough, roll it into a 4-inch (10 cm) rope about ½ inch (1.2 cm) thick, and shape into an S. Place on the parchment-lined baking sheet.
Bake for 12-15 minutes, or until the cookies are just set around the edges. Do not overbake.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before icing.
How to Make the Chocolate Glaze
In a small bowl, whisk 2 tablespoons (10 g) unsweetened cocoa powder with 2 tablespoons (30 ml) hot water until smooth and glossy. Let it sit for about 30 seconds to fully bloom the cocoa.
Add ½ cup (60 g) sifted powdered (icing) sugar, and ½ teaspoon vanilla extract, whisking until well combined.
Dip one side of each completely cooled cookie into the chocolate glaze, let the excess drip off, and immediately sprinkle with a few chocolate jimmies on the dipped side only.
Place the cookies on a wire rack and let the glaze set completely.
Tips
Small technique adjustments make the difference between good cookies and exceptional ones. These tips come from testing the recipe multiple times and learning what actually matters.
- Use room-temperature eggs: They mix more smoothly with the olive oil, creating a better, more even dough.
- Sift the dry ingredients: Cocoa powder clumps easily; sifting ensures even distribution and a lighter texture.
- Watch the baking time closely: Remove the cookies when they're just set around the edges-they'll finish baking on the pan as they cool.
- Cool completely before icing: Warm cookies cause the glaze to run off instead of setting properly.
FAQ
Blooming the cocoa in hot water brings out a deeper, richer chocolate flavor in the icing and makes it smooth and glossy. The cookie dough gets baked, which naturally develops the chocolate flavor, so blooming isn't needed there.
Yes! Scoop about 2 tablespoons of dough, roll it into a 4-inch rope about ½ inch thick, and shape into an S. Place on the parchment-lined baking sheet and bake as directed.
The thin chocolate glaze sets to a soft, glossy finish at room temperature. It won't be rock hard, but it will firm enough to hold sprinkles and look polished on the cookies.
Natural unsweetened cocoa gives the best chocolate flavor. You can use Dutch-processed cocoa, but the color and taste will be slightly different. Light olive oil is recommended for a tender, crisp texture; other neutral oils may work but could change the flavor slightly.
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months-just thaw at room temperature before serving.
More Chocolate Cookie Recipes to Try
If you loved these chocolate S cookies, you'll also enjoy trying these other chocolatey treats.
Recipe Inspiration
These chocolate S cookies were inspired by a buttery chocolate version of my favorite Italian holiday cookie, which I spotted at a local bakery this holiday season.
I thought it would be fun to experiment and adapt it using my classic Italian S cookies recipe.
When I made them for my family, they were such a hit that I knew I just had to share them with all of you!
This recipe is a little twist on a tradition, turning a holiday favorite into a chocolatey treat you can enjoy anytime.
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Ciao for now,
Maria
★★★★★ If you have made this recipe for chocolate S cookies, I would love to hear about it in the comments below, and be sure to rate the recipe!
Recipe
Italian Chocolate S Cookies
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Ingredients
- 1¾ cups all purpose flour 245 grams
- ¼ unsweetened natural cocoa powder 25 grams
- 1 teaspoon baking powder 4 grams
- ¼ teaspoon espresso powder 0.5 grams
- ⅛ teaspoon salt 0.7 grams
- 2 eggs room temperature
- ⅔ cup granulated sugar 135 grams
- ⅓ cup olive oil light
- 1 teaspoon vanilla extract
Chocolate Glaze
- 2 tablespoons unsweetened natural cocoa powder 10 grams
- 2 tablespoons hot water
- ½ cup icing sugar 60 grams
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F/175°C. Position rack to middle.
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, sift together flour, cocoa powder, baking powder, espresso powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
- Slowly add sugar. Continue to whisk until well combined and slightly thickened (about 2 minutes).
- Mix in the olive oil and vanilla extract until fully incorporated.
- Remove bowl from stand.
- Add the sifted dry ingredients and mix with a wooden spoon or rubber spatula until well combined. The dough will be stiff.
- Shaping the cookies:Using a churro maker with a star attachment: Pipe the dough into 4-inch strips and shape into S curves on the prepared baking sheet.Without a churros maker: Scoop dough with a medium-sized cookie scoop (approximately 2 tablespoons or 25 grams), roll into a rope, and shape into an S.
- Bake for 12-15 minutes, or until the cookies are just set around the edges. Do not overbake.
- Transfer cookies to a wire rack to cool completely before icing.
Chocolate Glaze
- In a small bowl, whisk the cocoa powder with the hot water until smooth and glossy. Let it sit for about 30 seconds to fully bloom the cocoa.
- Add the powdered sugar and vanilla, whisking until combined.
- Dip one side of each completely cooled cookie into the icing, let the excess drip off, and immediately sprinkle with a few chocolate jimmies on the dipped side only.
- Place on a wire rack and let the icing set.
Video
Notes
- Use room-temperature eggs: They mix more smoothly with the olive oil, creating a better, more even dough.
- Sift the dry ingredients: Cocoa powder clumps easily; sifting ensures even distribution and a lighter texture.
- Watch the baking time closely: Remove the cookies when they’re just set around the edges-they’ll finish baking on the pan as they cool.
- Cool completely before icing: Warm cookies cause the glaze to run off instead of setting properly.
- Cookies can be stored in an airtight container for 3-5 days or frozen for up to 3 months.
Nutrition
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