In a large bowl, beat olive oil and sugars until well combined. Add one egg at a time, mixing well between each one. Add cocoa powder, flour and salt. Beat until dough forms and becomes a thick brownie batter consistency.
Dissolve the baking soda in hot water. Add it and the vanilla extract to the dough and beat until well combined. Stir in the chocolate chips. Chill the dough for 30 minutes in the fridge (can be chilled overnight as well).
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. Portion and roll heaping tablespoons of dough and place on the baking sheet two inches apart. Sprinkle with sea salt. Bake one sheet at a time for 10 minutes or until edges are set. Let the cookies cool on the baking sheets before transferring to wire racks to cool completely.
Store in airtight containers for up to 3 days or freeze the cookies for up to 3 weeks.