Line a quarter cookie sheet with parchment and preheat oven to 350 F.
Microwave dark chocolate in a pyrex measuring cup for 1 minute to make chocolate syrup. Stir until chocolate melts, then add olive oil.
Microwave sugar and water in a different pyrex measuring cup for 30 seconds twice to make sugar syrup. Stir until sugar dissolves. The spoon. If not dissolved, heat again without burning
Mix the room-temperature syrups. Before adding dry ingredients, let the syrups cool.
Stir flour, cocoa, baking soda, and salt into the liquid mixture.
Place cookie dough balls on the cookie sheet at least 2 inches apart using a medium cookie scoop. A quarter-sheet fit 6 cookies. Bake the first batch without chilling the mixture
then bake the others consecutively. Don't refrigerate and bake batter—it will seize. now, Bake exactly 9 minutes at 350 F.
Cookies may puff after baking. For a chewier texture, flatten puffy ones with a spatula while hot, then use a cookie cutter to make them circular.