Olive Oil Chocolate Chip Cookies
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Olive Oil Chocolate Chip Cookies
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Perfectly chewy chocolate chip cookies made with olive oil instead of butter (believe it!) with two kinds of bittersweet chocolate and a sprinkle of flaky sea salt on top.
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Ingredients
- 1 ⅞ 1 ⅞ cup all-purpose flour*
- 1 1 teaspoon baking soda
- ½ ½ teaspoon kosher salt
- ½ ½ cup extra virgin olive oil
- ¾ ¾ cup packed light brown sugar
- ¼ ¼ cup granulated sugar
- 1 1 large egg at room temperature
- 1 1 large egg yolk at room temperature
- 1 ½ 1 ½ teaspoons vanilla extract
- 1 1 cup roughly chopped dark chocolate pieces 60-80% recommended, you can also use a mix of multiple chocolates here too
- Maldon flake sea salt optional, for topping
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Instructions
- In a bowl, whisk together flour, baking soda and salt and set aside.
- In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, mix together olive oil, brown sugar and sugar until evenly moistened. Add egg and egg yolk and beat on high speed for 30-60 seconds until smooth. Mix in vanilla.
- Dump in dry ingredients and mix on low speed until almost incorporated. Add chopped chocolate (reserve a small handful for topping, if desired), and fold with a spatula until chocolate is evenly distributed throughout.
- Cover tightly with plastic wrap and chill for at least 30 minutes until it can be rolled, or overnight for the best flavor.
- Preheat oven to 350 degrees F. Line a heavyweight baking sheet with parchment paper.
- Scoop dough into balls (I use a medium #40 cookie scoop which is just under 2 tablespoons of dough) and shape into smooth balls. Because of the oiliness of the dough, I find that 'pressing' the dough into balls is a better technique than 'rolling' it. Arrange on parchment-lined baking sheet, leaving at least 2 inches of space between cookies. If desired, press a few chunks of chocolate into the top of each dough ball for a prettier baked cookie. Sprinkle with flake sea salt. At this point you can also freeze the dough balls to bake later (freeze overnight on the cookie sheet, then transfer to a bag or airtight container to store for up to 1 month).
- Bake for 9 to 11 minutes or until tops are puffed and edges are golden brown (add an additional 2 minutes of bake time if baking dough directly from frozen). Before removing from the oven, give them a good smack on the baking rack (drop the pan from a few inches down on the rack) - this will help deflate any puffiness on top. Let cool on cookie sheets for 15 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store in an airtight container for up to 3 days.
Notes
- ⅞
- 2 cups minus 2 tablespoons, or 1¾ cup plus 2 tablespoons. But it's really easier measured with a scale (hint hint).
- 1 ⅞ cups is 2 cups minus 2 tablespoons, or 1¾ cup plus 2 tablespoons. But it's really easier measured with a scale (hint hint).
- This recipe is very sensitive to over-measuring flour. Even 20g additional flour can result in a dough that's dry and crumbly and cookies that don't spread. We highly recommend weighing your flour in this recipe! Please see our post on measuring flour for more info.
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