Olive oil chocolate chip cookies are a twist on a classic chocolate chip cookie! Made with fruity extra virgin olive oil instead of butter, they have crispy edges, gooey centers, and a deliciously unique flavor that everyone will love!
These olive oil chocolate chip cookies are my go-to chocolate chip cookie recipe for when I don't have any butter on hand!
Made in one bowl without a mixer, this easy cookie recipe turns out perfect with pools of chocolate every single time!
Jump to:
why you'll love these olive oil cookies
- Olive oil cookies: These cookies are made with olive oil instead of butter giving them a unique olive oil taste, crispy edges, and chewy center.
- Dark chocolate chunks: Chocolate bars are chopped and added to the dough instead of chocolate chips for an even more decadent chocolate flavor in every bite.
- Easy recipe: This recipe is so easy to make! You only need one bowl to make the dough, no stand or electric mixer is required.
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
Extra virgin olive oil: I recommend a good quality olive oil because it has a more pronounced olive oil flavor than others.
Light brown sugar: Both light and dark brown sugar will work, but I prefer light brown sugar.
Dark chocolate: Chopped chocolate melts smoother and spreads more bits of chocolate throughout the cookie dough. I used Ghiradelli dark chocolate bar but you could use semi-sweet or white chocolate instead.
Egg yolk: The addition of egg yolk makes these cookies extra chewy and rich!
recipe instructions
Here is how to make these olive oil cookies! You will need one large mixing bowl, a whisk, and a rubber spatula. Before you start, line two large baking sheets with parchment paper and grab a large cookie scoop.
STEP ONE: Cream the olive oil and sugar. In a large bowl, whisk together the extra virgin olive oil, granulated sugar, and light brown sugar until combined.
STEP TWO: Mix in the wet ingredients. Whisk in the room-temperature egg, egg yolk, and vanilla extract until combined.
STEP THREE: Mix in the dry ingredients. Fold in the all-purpose flour, baking soda, salt, and chopped dark chocolate until just combined.
Cover the bowl of dough and let it chill in the fridge for 30 minutes until it is more scoopable.
STEP FOUR: Scoop and bake! Use a large cookie scoop to scoop the dough into 13 balls onto the prepared baking trays, spaced 3 inches apart.
Bake until the edges are barely golden brown and the middle is still gooey. Sprinkle the top of the cookies with flaky sea salt. Let the tray cool completely on a cooling rack before removing then enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use high-quality olive oil. While most recipes for olive oil cookies suggest any oil, you get the best flavor possible when the olive oil is of higher quality! I recommend Lucini or Kirkland.
- Use chopped chocolate. While you can certainly use chocolate chips, chopped chocolate makes these cookies taste like they just came fresh from your favorite bakery!
- Baking times may vary. All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time! I recommend checking on them occasionally for doneness!
storage & freezing
Store the baked cookies in an airtight container or ziplock bag at room temperature for 2-3 days.
Once scooped, the dough can be flash-frozen until solid and then transferred to an airtight container or freezer bag. This dough will stay fresh for up to one month!
They will need at least 2-3 minutes longer when baking from the freezer.
faqs
I have not tested this recipe with gluten-free flour but would love to hear how it turns out if you do!
Absolutely! You can use a standard (two tablespoons) cookie scoop for smaller cookies. They will bake quicker than the indicated baking time, I would start checking them after 8-9 minutes.
Yes, you can add dark, milk, or semi-sweet chocolate chips to the dough in place of the chopped chocolate chunks.
You should look for the edges to be light golden brown to know they are done. Baking them longer will give them a crispier texture.
more cookie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Olive Oil Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup + 1 tbsp extra virgin olive oil
- ¾ cup + 2 tbsp light brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ teaspoon vanilla extract
- 1 ¾ cup + 1 tbsp all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped semi-sweet or dark chocolate bar
Instructions
- Whisk together the olive oil, brown sugar, and granulated sugar until well combined.½ cup + 1 tablespoon extra virgin olive oil, ¾ cup + 2 tablespoon light brown sugar, ½ cup granulated sugar
- Whisk in the egg, egg yolk, and vanilla until well combined.1 large egg, 1 large egg yolk, 1 ½ teaspoon vanilla extract
- Fold in the flour, baking soda, salt, and chopped chocolate until just combined.1 ¾ cup + 1 tablespoon all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup chopped semi-sweet or dark chocolate bar
- Cover the bowl and chill it in the fridge for 30-45 minutes or until the dough is firm.
- Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper.
- Use a large (roughly 3 tablespoons) cookie scoop to scoop 13 dough balls.
- Space them 3 inches apart on the prepared baking tray. Add more chopped chocolate to the tops if desired.
- Then place one tray back in the fridge while the other one is baking.
- Bake the ttrays one at a time for 10-12 minutes or until the edges are barely golden brown but the center is still gooey.
- Let the tray cool on a wire rack then sprinkle with flaky salt and enjoy!
Notes
- Extra virgin olive oil: This recipe is best with a higher-quality olive oil because you can really taste the delicious olive oil flavor. I tried this dough with both Kirkland Extra Virgin Olive Oil and Lucini Extra Virgin Olive Oil and had similar results. Lucini or another higher-quality oil will give you a more pronounced flavor than others.
- Light brown sugar: Both light and dark brown sugar will work in this recipe but I prefer light brown sugar.
- Dark chocolate: Chopped chocolate melts smoother and spreads more bits of chocolate throughout the cookie dough. I used Ghiradelli dark chocolate bar for these cookies!
- Use a kitchen scale. Baking with a scale is highly recommended for the most accurate results!
- Use high-quality olive oil. While most recipes for olive oil cookies suggest any oil, you really get the best flavor possible when the olive oil is of higher quality!
- Use chopped chocolate. While you can certainly use chocolate chips, chopped chocolate makes these cookies taste like they just came fresh from your favorite bakery!
- Baking times may vary. All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time! I recommend checking on them occasionally for doneness!
- Room temperature: Store the baked cookies in an airtight container or ziplock bag at room temperature for 2-3 days.
- Freezer: Once scooped, the dough can be flash frozen until solid then transferred to an airtight container or freezer bag. This dough will stay fresh for up to one month! They will need at least 2-3 minutes longer baking.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Erin R says
I have some very skeptical chocolate chip cookie eaters and I tried this recipe after I realized I didn’t have all the ingredients for my OG choc.chip cookie recipe. Came out FANTASTIC. So chewy and the little bit of salt flavor was incredible. Another Cambreabakes fave!
KG says
Super yummy! Look bakery made. So easy!
Love says
Good day, did you verify the metrics? Or, is this a generic metric conversion?
Thanks
Cambrea Gordon says
Hi Love! I have verified the metrics, they are not generic conversions 🙂
Lauren says
I made these cookies vegan by replacing the egg & egg yolk with 1 1/2 tablespoons of flaxseed meal & 4 tablespoons of water. They came out perfectly!! They had crispy edges and a soft gooey center. I chilled them for about 45 minutes which was perfect because they didn’t spread too much. Drooling all over again just thinking about them!
gaby says
loved the recipe but i do have a few questions. i was wondering if i could substitute olive oil for butter since olive oil is pricey. and secondly, i have a big jar of butter not sticks, so how much should i measure?
Cambrea Gordon says
This recipe was specifically tested for olive oil so you can't substitute butter. I have tons of other chocolate chip recipes that use butter instead that you can try! If you have a butter jar, use a dry measuring cup to measure the butter.
Sian says
Lovely taste to these cookies! Only think I would say is they spread so much that they were incredibly thin and needed some more choc chunks! Could the recipe be changed in any way to have a bit of a thicker cookie?
Cambrea Gordon says
You could definitely add a bit more flour to the dough! If you weigh your ingredients, I would add 5-10 grams to it or about 1 tbsp.
Lya says
Están deliciosas!! fáciles y rápidas de hacer! me encantan sus recetas.
Laura says
Do you know if I can use GF flour?
Cambrea Gordon says
I have not tested this recipe with gluten-free flour! I know some people have success substituting the regular flour with Bob's Red Mill 1:1 in most recipes!
Hanen says
Thank you for the recipe
Please 1 cup =? ml
Cambrea Gordon says
You can convert the recipe to grams by clicking the "metric" button next to the ingredients title on the recipe card.
Tara says
Oh wow! Such beautiful cookies! They sound absolutely amazing with the olive oil and flaky sea salt over the top.
Mahy says
Fantastic cookies! I just have to refill my cookie jar. It's almost empty now.
Holley says
I love the crisp edges of these cookies! So delicious!!!
Cambrea Gordon says
Aren't they the best?? Glad to hear you enjoyed them Holley!
Heather says
Loved the flavor that the olive oil gave to these cookies...and so easy to make too! Wonderful texture!
Cambrea Gordon says
So happy to hear that, thanks Heather!
Gina Abernathy says
Great tasting cookie using olive oil instead of butter. Very unique and delicious.
Cambrea Gordon says
So glad you enjoyed them Gina!
Sylvia Glanz says
Never heard of an olive oil cookie before but boy were these so yummy! Thank you for this fabulous recipe.
Cambrea Gordon says
So happy to hear that Sylvia, thank you for sharing them with me on Instagram!
Ann says
Just made these for the first time and they came out perfect! Not sure if l can even go back to using butter in chocolate chip cookies now. Thanks so much for this wonderful recipe!!
Cambrea Gordon says
Yay! That's so wonderful to hear, thanks so much for coming back to leave a review Ann! 🙂