These delicious olive oil chocolate chip cookies are crispy on the outside and chocolatey and chewy in the centers. Olive oil takes the place of butter and makes these cookies extra rich and delicious. They come together quickly and without a stand mixer!
These olive oil chocolate chip cookies are delicious. Olive oil adds a rich taste and gives the cookies crisp edges. They are filled with chocolate chips and topped with sea salt!
I use mostly olive oil when I cook. For baking, I almost always use butter. That said, olive oil is fun and delicious to bake with too!
WHY YOU WILL LOVE THESE COOKIES
- Olive oil takes replaces butter in the cookie dough. These cookies are naturally dairy free!
- They don’t taste like olive oil, but the olive oil adds a nice flavor.
- These cookies have a tasty, crispy crust thanks to the olive oil.
- They are chewy and chocolatey in the middle.
- No mixer is required. You only need one bowl to make them.
Here are notes about some of the ingredients for these cookies with olive oil. Please see recipe card below for full list of ingredients.
- Olive Oil: I use extra virgin olive oil. Olive oil takes the place of butter which makes these cookies dairy free. Use a good quality brand of olive oil for best results.
- Brown Sugar: Brown sugar helps give these cookies their chewy texture. Both light or dark work. I prefer dark brown sugar because it adds slightly more molasses flavor.
- 1 Egg: Use one large, room temperature egg.
- 1 Egg Yolk: The egg yolk adds even more richness to these cookies.
- Vanilla Extract: For flavor.
- Almond Flour : Almond flour adds to the delicious texture and flavor of these cookies. If you do not have almond flour, you can simply use all purpose flour.
- Salt: Balances out the sweetness and intensifies the chocolate flavor.
- Chocolate chips: Use semi-sweet or dark.
- Flaky Sea Salt: Sprinkle the cookies with a pinch of sea salt when they come out of the oven. Sea salt brings out the flavors of these cookies!
SUBSTITUTIONS & VARIATIONS
- Chocolate: Instead of chocolate chips, use chopped chocolate. Chopped chocolate melts better and gives you big pools of chocolate. I like Lindt bars for my cookies. I usually look for chocolate bars that are between 55% and 77% dark.
- Almond flour: Use all purpose flour in place of the almond flour.
STEP BY STEP INSTRUCTIONS
Step One: Mix the olive oil and sugars. In a large bowl, whisk together the sugars and olive oil.
Next, mix in the vanilla, egg and egg yolk.
Step Two: Stir in the dry ingredients. Use a spatula or wooden spoon to stir in the flour, baking soda, baking powder and salt. Stir just until the dough comes together.
Then, fold in the chocolate chips.
Step Three: Form the cookie dough balls. Scoop out the cookie dough onto a cookie sheet. Cover with plastic wrap. Chill 30 minutes.
Step Four: Bake. Preheat oven to 350F and space the cookies at least two inches apart. For giant cookies, bake 13-15 minutes or until cookies are golden brown. If you’re making smaller cookies, reduce baking time to around 8-10 minutes.
Place the baking sheet on a wire rack and allow cookies to cool. Sprinkle with sea salt and enjoy!
Tip #1: Use a good quality olive oil. Use a high quality extra virgin olive oil. Choose an oil that you would use for dipping or cooking.
Tip #2: Add chocolate on top. Reserve a little of the chocolate chips or chopped chocolate. Stick it in the top of the dough balls before putting them in the oven. This will ensure you can see the chocolate on top once baked.
You can also place chocolate on top of the cookies as soon as you take them out of the oven.
Tip # 3: Use a cookie scoop or ice cream scoop. For giant cookies, use an ice cream scoop. If you don’t have an ice cream scoop, use a 1/4 cup measuring cup. Using a scoop gives you cookies that are the same size.
Yes! Olive oil can take the place of butter in cookie dough. It adds a richness and flavor. It is a great dairy free replacement for butter.
Both butter and oil add fat and moisture to cookies. Both have their benefits. Butter adds a delicious flavor. Oil doesn’t need to be creamed with a mixer.
Yes! For smaller cookies, use a 2 tablespoon sized cookie scoop. Since they are smaller, they will bake faster. Start checking them for doneness at about 8 minutes.
STORING AND FREEZING
Room temperature: Store baked cookies in an airtight container at room temperature for up to 3 days.
Freezer: Place cookie dough balls on a baking sheet. Freeze until just solid. Next, place balls in an airtight container for up to 1 month. Do not thaw before baking. Bake for an extra 2-3 minutes.
Olive Oil Chocolate Chip Cookies
- 1/2 cup extra virgin olive oil
- 3/4 cup granulated sugar
- 1/2 plus 2 tablespoons cup brown sugar light or dark, packed
- 1 large egg
- 1 large egg yolk
- 1 3/4 teaspoons vanilla
- 1 3/4 cups all purpose flour
- 1/2 cup almond flour *
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips**
- Line baking sheets with parchment paper.
- In a large bowl, mix together the sugars and olive oil.
- Mix in the vanilla, egg and egg yolk. Use a spatula or wooden spoon to stir in the flour, baking soda, baking powder and salt. Stir just until the dough comes together. Fold in the chocolate chips.
- Using an ice cream scoop to scoop out the cookie dough onto a cookie sheet. Cover with plastic wrap. Chill 30 minutes.
- Once chilled, preheat the oven to 350F and space the cookies at least two inches apart. For giant cookies, bake 13-15 minutes or until cookies are golden brown.***
- Sprinkle with sea salt and carefully transfer cookies to a cooling rack to cool completely.