Olive oil chocolate chip cookies are a twist on a classic chocolate chip cookie! Made with fruity extra virgin olive oil instead of butter, they have crispy edges, gooey centers, and a deliciously unique flavor that everyone will love!
These olive oil chocolate chip cookies are my go-to chocolate chip cookie recipe for when I don’t have any butter on hand! I used my as the base, subbed the butter for olive oil, and they turned out perfect!
Made in one bowl without a mixer, this easy cookie recipe turns out perfect, with pools of chocolate every single time!
Table of Contents
Why We Love Olive Oil Cookies
- Olive oil cookies: These cookies are made with olive oil instead of butter, giving them a unique olive oil taste, crispy edges, and chewy center.
- Dark chocolate chunks: Chocolate bars are chopped and added to the dough instead of chocolate chips for an even more decadent chocolate flavor in every bite.
- Easy recipe: This recipe is so easy to make! You only need one bowl to make the dough; no stand or electric mixer is required.
Ingredient Notes
Extra virgin olive oil: I recommend a good quality olive oil because it has a more pronounced olive oil flavor than others.
Light brown sugar: Both light and dark brown sugar will work, but I prefer light brown sugar.
Dark chocolate: Chopped chocolate melts smoother and spreads more bits of chocolate throughout the cookie dough. I used a Ghiradelli dark chocolate bar, but you could use semi-sweet or white chocolate instead.
Egg yolk: The addition of egg yolk makes these cookies extra chewy and rich!
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
STEP ONE: Cream the olive oil and sugar. In a large bowl, whisk together the extra virgin olive oil, granulated sugar, and light brown sugar until combined.
STEP TWO: Mix in the wet ingredients. Whisk in the room-temperature egg, egg yolk, and vanilla extract until combined.
STEP THREE: Mix in the dry ingredients. Fold in the all-purpose flour, baking soda, salt, and chopped dark chocolate until just combined.
Cover the bowl of dough and let it chill in the fridge for 30 minutes until it is more scoopable.
STEP FOUR: Scoop and bake! Use a large cookie scoop to scoop the dough into 13 balls onto the prepared baking trays, spaced 3 inches apart.
Bake until the edges are barely golden brown and the middle is still gooey. Sprinkle the top of the cookies with flaky sea salt. Let the tray cool completely on a cooling rack before removing then enjoy!
Expert Baking Tips
Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
Use high-quality olive oil. While most recipes for olive oil cookies suggest any oil, you get the best flavor possible when the olive oil is of higher quality! I recommend Lucini or Kirkland.
Use chopped chocolate. While you can certainly use chocolate chips, chopped chocolate gives them a bakery-worthy flavor, like in my bakery-style chocolate chip cookies!
Baking times may vary. All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time! I recommend checking on them occasionally for doneness!
Storage and Freezing
Store the baked cookies in an airtight container or ziplock bag at room temperature for 2-3 days.
Once scooped, the dough can be flash-frozen until solid and then transferred to an airtight container or freezer bag. This dough will stay fresh for up to one month!
They will need at least 2-3 minutes longer when baking from the freezer.
FAQs
Can I use gluten-free flour?
I have not tested this recipe with gluten-free flour, but I would love to hear how it turns out if you do!
Can I use a different-sized cookie scoop?
Absolutely! You can use a standard (two tablespoons) cookie scoop for smaller cookies. They will bake quicker than the indicated baking time, I would start checking them after 8-9 minutes.
I only have chocolate chips, can I use that instead of chopped chocolate?
Yes, you can add dark, milk, or semi-sweet chocolate chips to the dough in place of the chopped chocolate chunks.
How do I know when the cookies are done baking?
You should look for the edges to be light golden brown to know they are done. Baking them longer will give them a crispier texture.
More Chocolate Chip Cookies
- Espresso chocolate chip cookies
- Toffee chocolate chip cookies
- Oreo chocolate chip cookies
- Raspberry chocolate chip cookies
If you tried thisor any other recipe on my website, please let me know how it went in thecomments, I love hearing from you! Also, please leave astar ratingwhile you’re there! You can alsotag me onInstagramorFacebookso I can check it out!
Olive Oil Chocolate Chip Cookies
4.97 from 28 votes
– by Cambrea Gordon
Olive oil chocolate chip cookies are a twist on a classic chocolate chip cookie! Made with fruity extra virgin olive oil instead of butter, they have crispy edges, gooey centers, and a deliciously unique flavor that everyone will love!
Print Recipe Save RecipePin Recipe
Prep Time: 35 minutes mins
Cook Time: 10 minutes mins
Total Time: 45 minutes mins
Course: Dessert
Cuisine: American
Servings: 13 large cookies
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!
Ingredients
- ½ cup + 1 tbsp extra virgin olive oil
- ¾ cup + 2 tbsp light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 ½ tsp vanilla extract
- 1 ¾ cup + 1 tbsp all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chopped semi-sweet or dark chocolate bar
Instructions
Whisk together the olive oil, brown sugar, and granulated sugar until well combined.
½ cup + 1 tbsp (108 g) extra virgin olive oil, ¾ cup + 2 tbsp (180 g) light brown sugar, 1/2 cup (100 g) granulated sugar
Whisk in the egg, egg yolk, and vanilla until well combined.
1 (55 g) large egg, 1 (20 g) large egg yolk, 1 ½ tsp vanilla extract
Fold in the flour, baking soda, salt, and chopped chocolate until just combined.
1 ¾ cup + 1 tbsp (220 g) all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 cup (130 g) chopped semi-sweet or dark chocolate bar
Cover the bowl and chill it in the fridge for 30-45 minutes or until the dough is firm.
Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper.
Use a large (roughly 3 tablespoons) cookie scoop to scoop 13 dough balls.
Space them 3 inches apart on the prepared baking tray. Add more chopped chocolate to the tops if desired.
Then place one tray back in the fridge while the other one is baking.
Bake the ttrays one at a time for 10-12 minutes or until the edges are barely golden brown but the center is still gooey.
Let the tray cool on a wire rack then sprinkle with flaky salt and enjoy!
Notes
Extra virgin olive oil: This recipe is best with a higher-quality olive oil because you can really taste the delicious olive oil flavor. I tried this dough with both Kirkland Extra Virgin Olive Oil and Lucini Extra Virgin Olive Oil and had similar results. Lucini or another higher-quality oil will give you a more pronounced flavor than others.
Storage: Store the baked cookies in an airtight container or ziplock bag at room temperature for 2-3 days.
Freezer: Once scooped, the dough can be flash-frozen until solid, then transferred to an airtight container or freezer bag. This dough will stay fresh for up to one month! They will need at least 2-3 minutes longer baking.
Serving: 1serving | Calories: 95kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 182mg | Potassium: 104mg | Fiber: 1g | Sugar: 4g | Vitamin A: 43IU | Calcium: 14mg | Iron: 2mg
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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