In a blender, combine the sugars, olive oil, and water. Blend for about a minute until the mixture is thick, glossy, and caramel colored. Add the vanilla and blend for a few more seconds to combine.

Transfer to a large bowl. Sift in half the flour along with the baking powder and baking soda. Mix for about a minute until combined.

Add the 3 oz chopped chocolate and remaining flour. Mix with a wooden spoon, then use clean hands to bring the dough together until no dry flour remains.

Wrap the bowl in plastic wrap and refrigerate for at least 8 hours or overnight.

When ready to bake, preheat the oven to 350°F. Line two large sheet trays with parchment paper or spray with cooking spray.

Portion the dough into 12 balls of about 50 grams each, roughly slightly larger than a golf ball. Flatten each into a 2 1/2 inch disc. Press the remaining 1 oz of chopped chocolate into the tops so each cookie looks chocolaty and generous. Sprinkle lightly with Maldon.

Bake for 8 to 10 minutes. Eight minutes gets you a gooey soft centered cookie. Ten minutes is a little more set. Remove from the oven and let cool on the pan. They will firm up as they cool.