This isn’t just any chocolate chip cookie recipe, these are Olive Oil Chocolate Chip Cookies! Olive oil takes the place of butter. It gives these cookies a delicious crust and chewy middles.
These olive oil chocolate chip cookies are absolutely 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!
Olive oil adds a slightly fruity taste and made the cake so moist! For more recipes with olive oil, try my Blood Orange Olive Oil Cake, Mini Chocolate Cake, and my Lemon Rosemary Olive Oil Cake.
WHY YOU WILL LOVE THESE COOKIES
- Rich flavor: Olive oil adds the rich flavor that butter usually adds to cookies.
- The Perfect Crust: Olive oil gives these cookies a nice crispy exterior. It’s possibly the best cookie crust I’ve ever tasted!
- Chewy, Moist Centers: Instead of being completely crunchy or completely soft, these cookies have a thick crust and soft, moist middles.
- A Delicious Taste: I wouldn’t say they taste like olive oil, but the olive oil does add a subtle, delicious flavor.
INGREDIENTS
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.
- 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!
VARIATIONS
- CHOCOLATE CHIPS– For a classic chocolate chip cookie look, use chocolate chips.
- CHOCOLATE CHUNKS-Chocolate chunks also work!
- CHOPPED CHOCOLATE– If you want more melty pools of chocolate, use chopped chocolate. I like Lindt bars for my cookies. I usually look for chocolate bars that are between 55% and 77% dark.
EXPERT TIPS
Add chocolate on top. Reserve a little of the chopped chocolate and 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 drop some chopped chocolate on top of the cookies as soon as you take them out of the oven.
HOW TO BAKE OLIVE OIL CHOCOLATE CHIP COOKIES
You can make these average sized or giant. I prefer to make mine GIANT! Why? Basically because they’re so good I know I’d end up having two. The giant size just looks cool, appetizing and satisfies everyone’s cookie craving!
COOKIE DOUGH BALLS FROM AN ICE CREAM SCOOP
To make them giant, I use a 2 ounce ice cream scoop. The ice cream scoop is great because it measures and shapes the balls. You end up with cookies that are the same size and shape.
Simply scoop the balls directly onto your parchment paper lined baking sheet. No need to roll them into balls. Alternatively, if you don’t have an ice cream scoop, you can fill a 1/4 cup measuring cup with dough and roll it into balls.
BAKING TIME ACCORDING TO SIZE
Baking times will vary depending on the size of your cookies. For giant cookies, bake them for 13-15 minutes. 13 minutes will give you gooier cookies and 15 will give you more well done cookies. Just be sure not to over bake them!
For medium-sized cookies, start checking them at 10 minutes. Bake for 10-12 minutes.
All chocolate chip cookie fans will love these Olive Oil Chocolate Chip Cookies! These cookies are rich in flavor and have crispy edges and chewy centers. They are perfectly chocolatey and a pinch of flaky sea salt intensifies all the flavor!
Print
Olive Oil Chocolate Chip Cookies
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 1 minutes
- Yield: 12-13 Large Cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These rich, chewy Olive Oil Chocolate Chip Cookies are made with olive oil in place of butter, studded with chocolate chips and topped with flaky sea salt!
Ingredients
- 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**
Instructions
- Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt Set aside.
- 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 lowly incorporate the dry ingredients until the dough comes together. 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 lined with wax paper to prep for the fridge. Recipe makes 11-12 large cookies. 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. If you’re making medium sized cookies, bake them for 10-12 minutes.
- Sprinkle with sea salt and carefully transfer cookies to a cooling rack to cool completely.
Notes
*All purpose flour can be used in place of almond flour
**Chocolate chunks or chopped chocolate can also be used. Semi-sweet, bittersweet, dark or a combination of the three is recommended.
Keywords: cookies, olive oil, dairy free, chocolate, chocolate chip, chocolate chips, salted
Look and sound so delicious!
★★★★★
Thank you! So delicious and I ove how thick they are!
Do you have a specific brand of Evoo that tastes best?
Hi Mary Kay, I don’t have one specific brand of extra virgin olive oil, but I would recommend using a good quality extra virgin olive oil that you enjoy the flavor of and maybe one that you already use and like to cook with. Hope that helps and please let me know if you have any other questions 🙂 -Natalie
This is my new go-to recipe for chocolate chip cookies! I love the light flavor from the olive oil and the texture, crispy on the outside but still soft inside. I made the recipe as written and then another time, subbing half butter for half the oil, and both times were perfect. Thanks for the great recipe!
★★★★★
Hi Elisabeth! Thank you so much for making my recipe and for taking the time to comment. I’m so happy you enjoyed these olive oil cookies! Love the idea to try them with half butter too! Have a great day 🙂 Natalie
Hi thank you for sharing your recipe. Had one question ❓ If I don’t have Almond flour can I just leave that out ? I know you have all purpose flour as 1 3/4 do we need Almond flour measurement for accuracy for recipe??
Hi Melissa, Thanks for your question. I would substitute equal parts all purpose flour for the amount of almond flour (so I’d use 2 and 1/4 cups all purpose flour in total). Unfortunately I can’t say how they would turn out if you left out that additional 1/2 cup of flour. Please let me know if you have any other questions and have a great day! -Natalie