Olive Oil Chocolate Chunk Cookies
User Reviews
5
Olive Oil Chocolate Chunk Cookies
Description
Olive Oil Chocolate Chunk Cookies are made by combining measured flour with baking soda and salt, then blending olive oil with sugars until fluffy. Eggs and vanilla add moisture and aroma. The mixture is carefully blended to incorporate flour and bittersweet chocolate chunks evenly.
The olive oil provides a moist crumb with a distinctive fruitiness that differs from butter-based cookies. Pressing additional chocolate chunks on top and sprinkling finishing salt enhances texture and flavor contrast. Baking for about 9 to 11 minutes produces cookies that hold shape with slightly crisp edges and a soft, chewy center.
These cookies can be served as an everyday treat or alongside coffee or tea. The olive oil lends a unique depth in flavor, while the combination of sugars delivers balanced sweetness.
For best results, weigh flour to 230 grams plus 3 tablespoons to ensure proper texture and spreading. Too much flour inhibits spreading; too little makes dough hard to shape. Using a cookie scoop helps maintain uniform size.
Ingredients
- 1 ¾ cup all-purpose flour weigh your flour for best results: 230 grams, plus 3 tablespoons
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup extra virgin olive oil
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk, at room temperature
- 1 Tbsp vanilla extract or vanilla paste
- 1 cup bittersweet chocolate plus more for adding to dough balls before baking, if desired, or chopped chocolate
- sea salt or finishing salt
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.
Notes
- Weigh flour to 230 grams plus 3 tablespoons for consistent cookie texture and spread.
- Press extra chocolate chunks on cookie tops before baking for a visually appealing, chocolate-rich appearance.
- Sprinkle finishing salt lightly to balance sweetness and enhance chocolate flavor.
- Use electric beaters or a stand mixer for thorough mixing but avoid overmixing to keep cookies tender.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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