The Best Olive Oil Chocolate Chip Cookies Recipe
These are the absolute best Olive Oil Chocolate Chip Cookies ever! I love these cookies so much because they don’t require the planning needed to soften butter for butter chocolate chip cookies. These cookies are another one-bowl recipe, and you don’t need an electric stand mixer, either! Grab a spatula and get baking!
These fruity extra virgin olive oil cookies with chocolate chips are similar to my one bowl chocolate chip cookies, except that we use olive oil for the cookie dough instead of melted butter. In the off chance that I don’t have butter on hand, it’s great to know that I can quickly whip these cookies together with my favorite extra-virgin olive oil! You’ll still get the perfect chocolate chip cookie, but with a unique flavor. These cookies have a chewy center and this is truly my go-to chocolate chip cookie recipe! Don’t forget to use flaky sea salt for tops of the cookies! Love olive oil? Then try my olive oil brownies or olive oil banana bread!
Why You’ll Love This Recipe
- A Classic, with a Twist – A classic chocolate chip cookie with extra virgin olive oil? These baked cookies have the best flavor thanks to fruity extra virgin olive oil.
- No Heavy Equipment – You mix this cookie dough by hand, so you don’t need to dig through drawers for your paddle attachment, and don’t need to fuss with the bowl of a stand mixer, either! Just grab a mixing bowl, a spatula, and get baking!
Ingredients
- All-purpose Flour – This gives the cookies structure, so they hold together with a nice, chewy texture.
- Baking Soda – Helps the cookies puff up a bit and stay soft.
- Kosher Salt – A bit of kosher salt balances out the sweetness and makes all the other flavors pop.
- Extra Virgin Olive Oil – The star! Olive oil adds moisture and a rich, fruity flavor that makes these cookies stand out. Try my olive oil pound cake!
- Light Brown Sugar – For best results, brown sugar keeps the cookies chewy while adding a hint of caramel flavor.
- White Sugar – Granulated sugar gives our cookies a slight crisp edge.
- Eggs and Egg Yolks – Make the cookies rich and soft, and the extra egg yolk gives that perfect chewiness.
- Semi-Sweet Chocolate Chips – I love to add extra ontp of the balls of dough before baking! You can also use chopped chocolate!
Ingredient Tips
- Use Room Temperature Eggs – Cold eggs can cause the dough to seize up, making it harder to mix and impacting the texture. Allowing the eggs to come to room temperature ensures smoother incorporation and a softer cookie.
- Measure Flour Accurately – Too much flour can make the cookies dry and dense. To measure properly, spoon the flour into the measuring cup and level it off with a flat edge instead of scooping directly from the bag.
- Use High-Quality Olive Oil – Since olive oil is a key flavor in these cookies, opt for a good quality extra virgin olive oil with a rich, fruity flavor. The better the olive oil, the more flavorful your cookies will be.
Substitutions
- Swap extra virgin olive oil for melted coconut oil. This will give the cookies a subtle coconut flavor and a slightly softer texture.
- Swap semi-sweet chocolate morsels for dark chocolate chunks. It’ll add a richer, deeper chocolate flavor with a bit more intensity. Make sure the dark chocolate chips are good quality!
Additions
- Add ½ cup chopped walnuts. For a nice crunch and a nutty flavor that complements the fruity olive oil and chocolate.
- Add 1 teaspoon espresso powder. This enhances the chocolate flavor without making the cookies taste like coffee.
Step by Step Instructions
Preheat and Prep: Preheat your oven to 350°Fahrenheit (175°Celsius).
Line a baking sheet with parchment paper and set it aside. Remove 1 large egg and 2 large egg yolks from the fridge 30 minutes before baking to bring them to room temperature.
Make the Dough: In a large bowl, whisk together 9 tablespoons of extra virgin olive oil (135 ml or 122 g), 1 cup light brown sugar (156 g), and ¼ cup granulated sugar (55 g) until smooth. Add the room-temperature egg and egg yolks, whisking until the mixture is creamy. Stir in 2 teaspoons vanilla extract.
Gradually fold the dry ingredients (1 ½ cups + 2 tablespoons of all-purpose flour (235 g), ¾ teaspoon baking soda, and ¾ teaspoon kosher salt) into the wet mixture, using a spatula to combine until just incorporated. Avoid overmixing.
Gently fold in 1 cup of semi-sweet chocolate morsels.
Chill, Shape, and Bake: Cover the dough and refrigerate for at least 1 hour (or overnight for best results).
After chilling, scoop the dough into 30 even-sized balls (about 1-2 tablespoons each). Place them on the prepared baking sheet, spacing them 2 inches apart. Press a few extra chocolate morsels from the remaining ¼ cup of chocolate morsels into the top of each dough ball.
Bake for 10-12 minutes, checking at the 8-minute mark. For a chewier texture, gently tap the baking tray on the counter at the 6-minute mark to slightly flatten the cookies.
Top with Salt and Cool: As soon as the cookies come out of the oven, sprinkle the top of the cookies with a pinch of flaky sea salt. Let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely.
Expert Tips and Notes
- Chill the Dough – Don’t skip this step! Chilling solidifies the fat (olive oil) in the dough, preventing the cookies from spreading too much and helping to develop flavor. Overnight chilling is ideal if you have the time.
- Don’t Overmix the Dough – When combining the wet and dry ingredients, gently fold just until everything is incorporated. Overmixing develops the gluten in the flour, which can result in tougher cookies.
- Tap the Tray for Texture – Tapping the tray halfway through baking flattens the cookies slightly and helps create that coveted chewy texture with a crisp edge.
Serving Suggestions
- With a Warm Beverage: Pair these cookies with a steaming cup of coffee, a frothy cappuccino, or a cozy mug of hot cocoa for a comforting treat.
- Ice Cream Sandwich: Use two cookies to sandwich a scoop of your favorite ice cream—vanilla, salted caramel, or pistachio are excellent choices.
- Milk Lover’s Dream: Enjoy with a tall, cold glass of milk—classic and irresistible!
- Cookie Platter: Arrange them with other cookies or treats for a beautiful dessert board. Consider adding fresh fruit, nuts, and a few chocolate truffles.
Storage Instructions
- Room Temperature – Store the cookies in an airtight container at room temperature for up to 5 days. For best texture, place a slice of bread in the container to keep them soft.
- Freezing Baked Cookies – Freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to 3 months. Thaw at room temperature before serving.
- Freezing Cookie Dough – Scoop the dough into balls and freeze on a baking sheet. Once solid, transfer the dough balls to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Olive Oil Chocolate Chip Cookies Recipe
Equipment
- Mixing bowls (1 large, 1 medium)
- Whisk
- Spatula
- Measuring cups and spoons
- Cookie scoop (or tablespoon)
- Parchment paper
- Baking sheet
- Cooling rack
- Plastic wrap (for chilling the dough)
Ingredients
- 9 tablespoons (135ml) extra virgin olive oil
- 1 cup (156g) light brown sugar
- ¼ cup (55g) granulated sugar
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups + 2tablespoons (235g) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ¼ cups (212g) semi-sweet chocolate morsels 1 cup for the dough, ¼ cup for topping
- Flaky sea salt for sprinkling on top
Instructions
Preheat and Prep:
- Preheat your oven to 350°Fahrenheit (175°Celsius).
- Line a baking sheet with parchment paper and set it aside.
- Remove 1 large egg and 2 large egg yolks from the fridge 30 minutes before baking to bring them to room temperature.
Create the Wet Batter:
- In a large bowl, whisk together 9 tablespoons of extra virgin olive oil (135 ml or 122 g), 1 cup light brown sugar (156 g), and ¼ cup granulated sugar (55 g) until smooth.
- Add the room-temperature egg and egg yolks, whisking until the mixture is creamy.
- Stir in 2 teaspoons vanilla extract.
Fold in the Dry Ingredients:
- Gradually fold the dry ingredients (1 ½ cups + 2 tablespoons of all-purpose flour (235 g), ¾ teaspoon baking soda, and ¾ teaspoon kosher salt) into the wet mixture, using a spatula to combine until just incorporated. Avoid overmixing.
- Gently fold in 1 cup of semi-sweet chocolate morsels.
Chill, Shape, and Bake:
- Cover the dough and refrigerate for at least 1 hour (or overnight for best results).
- After chilling, scoop the dough into 30 even-sized balls (about 1-2 tablespoons each). Place them on the prepared baking sheet, spacing them 2 inches apart.
- Press a few extra chocolate morsels from the remaining ¼ cup of chocolate morsels into the top of each dough ball.
- Bake for 10-12 minutes, checking at the 8-minute mark. For a chewier texture, gently tap the baking tray on the counter at the 6-minute mark to slightly flatten the cookies.
Top with Salt and Cool:
- As soon as the cookies come out of the oven, sprinkle each with a pinch of flaky sea salt.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
