Using an electric mixer whip the butter until softened on high speed, roughly 1 minute. (you can also do it by hand with a whisk)

Add the sugars and olive oil and cream until light and fluffy, around 4 more minutes.

Add in the eggs, one at a time, and beat after each addition until well combined. Lastly, add in the vanilla extract.

In a separate medium bowl mix together the flour, baking powder, baking soda, and salt.

Add the dry ingredients into the butter mix and stir to combine. Lastly, mix in the chopped bittersweet chocolate.

Chill the cookie dough for a minimum of 4 hours but for best results chill overnight. (See my notes above about aging doughs.)

Preheat the oven to 375°F (190°C) and line cookie trays with parchment paper. Set aside.

Using a tablespoon measure, scoop a heaped tablespoon of dough (2 tablespoons) and roll into a ball. Place on the baking tray 3 inches apart.

Bake one tray at a time for roughly 12-13 minutes or until lightly golden brown but still doughy in the middle. (I like to bake one tray at a time for the best baking.)

When the cookies are fully baked bang the pan on a hard surface to create those crinkles.

I like to eat them fresh from the oven while the chocolate is still melty. Once the cookies are cool store them in an airtight container at room temperature for up to 2 days.