Olive Oil Chocolate Chunk Cookies
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5.0
24 reviews
Excellent
Olive Oil Chocolate Chunk Cookies
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Classic chewy chocolate chip cookies made with olive oil instead of butter!
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Ingredients
- 1 ¾ cup plus 3 tablespoons all-purpose flour weigh your flour for best results: 230 grams*
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup extra virgin olive oil
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 Tbsp vanilla paste or extract
- 1 cup bittersweet chocolate chunks or chopped chocolate plus more for adding to dough balls before baking, if desired.
- sea salt or finishing salt
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Instructions
- Preheat oven to 350°F. Line baking tray with parchment paper.
- Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
- Beat the olive oil with the sugars until fully combined and fluffy. I use a stand mixer but you can do this with electric beaters or a whisk.
- Beat in the egg and egg yolk and continue beating for one minute. Blend in the vanilla.
- With the mixer on low, blend in the flour mixture, and then the chocolate. Make sure everything is incorporated evenly, and scrape down the bowl as necessary.
- Use a standard #40 cookie scoop (which holds about 2 tablespoons) to scoop out the dough. Place the balls of dough 2" apart on your lined baking sheet. If they are not round you can roll them in your palms. Press extra chips on the surface of the balls if you would like that 'chocked full of chocolate' look to your baked cookies. Sprinkle lightly with a finishing salt such as Malden.
- Bake the cookies for 9-11 minutes (it took 9 minutes in my oven) until the cookies are puffed but still quite pale on top and just starting to turn golden along the edges.
- Immediately give the pan a sharp wrap on the counter or other hard surface to deflate the cookies and flatten them a bit. I drop the tray straight down from a height of a few inches.
- Let the cookies cool on the baking sheets for 10 minutes before transferring to a cooling rack.
Equipments used:
Notes
- *This cookie works best with 230 grams of flour. Too much flour and the cookies won't spread. Too little flour and they'll be difficult to scoop and roll.
- recipe originally from Love & Olive Oil
Nutrition Information
Show Details
Serving
1cookie
Calories
171kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.001g
Cholesterol
18mg
(6%)
Sodium
114mg
(5%)
Potassium
50mg
(1%)
Fiber
0.3g
(1%)
Sugar
15g
(30%)
Vitamin A
25IU
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 21cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 171kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 18mg | 6% |
| Sodium | 114mg | 5% |
| Potassium | 50mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 25IU | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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