1. Line a baking sheet with parchment paper.
2. Add the olive oil, sugar, vanilla, salt and egg to a large mixing bowl. Mix everything together until it's smooth.
3. Add the flour and baking soda and mix just until you no longer still see dry spots. (Do not over mix!)

4. Fold in the hazelnuts and chocolate chunks or chips.

5. Shape the cookie dough into balls, about 1 generous tablespoon each. Place them on the parchment-lined baking sheet as you go. (They can be close together and should all fit on one sheet.) Set aside.

For the coating

1. Add the poppy seeds, sesame seeds, salt and sugar to a small bowl. Mix until everything is evenly blended.

2. Now roll each prepared ball of dough into this mixture, coating it on all sides -- you don't want to see the dough when you're done. As you coat them, place each one back onto the same parchment-lined baking sheet.

3. Wrap the baking sheet tightly in plastic wrap and place it in the refrigerator for at least 6 hours, and ideally overnight.

4. Then preheat the oven to 350°F, and line another baking sheet with parchment paper.

5. Once the oven is preheated, remove the other baking sheet from the refrigerator.
6. With about 2-inches between them, add the coated dough balls to the new parchment-lined baking sheet.

7. Bake in the preheated 350°F oven just until the cookies are no longer doughy and edges are slightly golden, 10 to 12 minutes. Repeat until you've baked all of the cookies.

8. Let them sit on the baking sheet for a couple of minutes, then let them cool on a baking rack.