Olive Oil Chocolate Chip Cookies
These olive oil chocolate chip cookies have crisp edges and chocolatey, chewy middles. Olive oil makes these dairy free cookies extra rich and delicious. Make them with just one bowl and without a mixer!
Servings: 16 Cookies
Calories: 219kcal
Ingredients
- ½ cup extra virgin olive oil
- ¾ cup brown sugar light or dark, packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cups semi-sweet chocolate chips plus more for topping, optional
Instructions
- In a large bowl, whisk together the sugars and olive oil til completely combined, about 1 minute.
- Mix in the vanilla, egg and egg yolk.
- Use a spatula to stir in the flour, baking soda, baking powder and salt. Stir just until the dough comes together. Fold in the chocolate chips.
- Cover with plastic wrap. Chill 30 minutes.
- After 30 minutes, use a medium cookie scoop to scoop out about 2 tablespoons of dough. Place cookie dough balls close together but not touching on a baking sheet. Cover with plastic wrap and chill for another 1 hour and 30 minutes.
- Once chilled, preheat the oven to 350F and space the cookies at least 3 inches apart. Bake 10-12 minutes til edges and tops begin to turn light golden brown. Remove from oven.
- Sprinkle with sea salt and allow cookies to cool completely on the baking sheet.
Notes
Chocolate: Chocolate chunks or chopped chocolate can also be used. Semi-sweet, bittersweet, dark or milk chocolate can be used.
Olive oil: Use a high quality olive oil. I use extra virgin olive oil. Choose an oil that you would use for dipping or cooking. Extra virgin has a stronger flavor. Use light or just virgin olive oil for a milder flavor. You can taste the olive oil, so be sure to use an olive oil you like!
Use a cookie scoop or ice cream scoop: A cookie scoop is the easiest way to scoop the dough. It's less messy and it makes sure the cookies are the same size and shape. If you don't have a cookie scoop, use a 1/4 cup measuring cup.
Storage: Store baked cookies in an airtight container at room temperature for up to 3 days. You can freeze cookie dough balls. 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.
Nutrition
Serving: 1cookie | Calories: 219kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 157mg | Potassium: 83mg | Fiber: 1g | Sugar: 16g | Vitamin A: 37IU | Calcium: 23mg | Iron: 1mg
