Very Chocolate Chanukah Gelt Cookies

Very Chocolate Chanukah Gelt Cookies

Adapted from
Makes 22 cookies
Author Wendy Sondov


  • ¾ cup all purpose flour
  • ¾ cup natural cocoa powder not Dutch process
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon hot water
  • ½ cup extra virgin olive oil
  • 2 large eggs room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1- 1 ½ cups mini semi-sweet chocolate chips
  • Edible gold pearl dust I used Wilton brand


  1. Pre-heat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a medium bowl whisk together flour, cocoa, and salt. Set aside.
  3. In a small bowl, dissolve baking soda in hot water. Set aside.
  4. In the bowl of an electric mixer, beat olive oil and eggs for at least 3 minutes until combined and slightly thickened.
  5. Add in sugar and vanilla, mixing until thoroughly combined.
  6. Add the flour mixture. Mix just until dough forms.
  7. Beat in baking soda/water mixture.
  8. Stir in chocolate chips.
  9. Using a large (2 tablespoon scoop) place dough balls on prepared baking sheets about 2” apart.
  10. Bake for 9-11 minutes or just until edges are set. The cookie will still look wet in the surface cracks.
  11. Cool completely on baking sheet.
  12. To decorate, pour a small amount of edible gold dust onto a plate. Using a soft brush or finger tip, apply the dust lightly to ½ of the top surface of each cookie.
  13. Store cooled cookies at room temperature in an airtight container for up to 5 days.

Packing Tips

Double wrap pairs of cookies in plastic wrap with bottoms together. Stack wrapped cookies in a column before packing in an airtight container or ziplock bag (with as much air squeezed out as possible).