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Olive Oil Chocolate Chip Cookies

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.

Cook Time
mins
Additional Time
30 mins
Total Time
2 hrs
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. In a bowl, whisk together flour, baking soda and salt and set aside.
  2. 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.
  3. 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.
  4. Cover tightly with plastic wrap and chill for at least 30 minutes until it can be rolled, or overnight for the best flavor.
  5. Preheat oven to 350 degrees F. Line a heavyweight baking sheet with parchment paper.
  6. 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).
  7. 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.