The Best Olive Oil Chocolate Chip Cookies Recipe
Whip up a batch of these amazing Olive Oil Chocolate Chip Cookies. Made with olive oil instead of butter, they're easy to make and taste absolutely delicious!
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.
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.
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!