Preheat your oven to 350F degrees.
Line a baking sheet with parchment paper.
In a mixing bowl whisk together the oil, egg, yolk, sugar and vanilla. Add the flour and mix until absorbed and a dough forms.
Divide the dough into 12 equal pieces and roll into balls.
Place each ball of dough 2 inches apart on the baking sheet.
Using a measuring tablespoon make a deep indentation into each ball. This is where the rocher will rest.
Bake the cookies for 12-15 minutes. Cool completely.
In a double boiler or in a microwave melt the chocolate. Transfer the melted chocolate to a pastry bag or small plastic sandwich bag. Snip a very small corner off the bag and add a small amount of chocolate in each cookie’s indentation. Rest the rocher on the chocolate. This will hold the rocher in the cookie as it dries. Pipe out 3 thin legs on each side of the Cookie.
Put a dot of chocolate on each candy eye and position them on the top of the rocher. Make sure all the chocolate is dry before serving.