Olive Oil Chocolate Chip Cookies
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!
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.
- Whisk in the egg, egg yolk, and vanilla until well combined.
- Fold in the flour, baking soda, salt, and chopped chocolate until just combined.
- 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
Step-by-step process photos are provided above, in the body of this post.
notes on ingredients
- 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.