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4.3 from 10 votes
Olive Oil Chocolate Chip Cookies
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Olive Oil Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
14 mins
Chilling Time
30 mins
Total Time
29 mins
 

What do you get when you marry chocolate and olive oil? Magic. These olive oil chocolate chip cookies are thick, with a soft, pillowy center and extra rich thanks to grated chocolate in the dough. Magic indeed.

Course: Cookies
Cuisine: American
Keyword: chocolate chip cookies, olive oil chocolate chip cookies
Servings: 20 cookies
Calories: 254 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 3 cups all purpose flour
  • 1 1/2 tsp kosher salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup good quality extra virgin olive oil
  • 1 1/4 cup light brown sugar, packed
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 3 oz semi-sweet chocolate, finely grated
  • 12 oz bittersweet chocolate chunks or chips
Instructions
  1. Whisk the flour, salt, baking powder and baking soda together in a small bowl. Set aside.
  2. Beat the olive oil and sugar with the paddle attachment of an electric mixer until well mixed.
  3. Add the eggs one at a time, beating after each addition. Stir in the vanilla.
  4. Add the flour mixture and beat on low until just combined.
  5. Mix in the grated chocolate and chocolate chips (save a handful) until just combined.
  6. Using an ice cream scooper or ¼ measuring cup, portion out each cookie and place on two parchment lined sheet trays. You will have 20 cookies. Take the reserved handful of chocolate chips and pop them on top of the cookies, nudging them into the dough slightly. Chill for at least 30 mins.
  7. Preheat the oven to 350 degrees.
  8. Bake for 13-14 mins or until the cookies are set, golden around the edges, and still pretty soft. They should be a little under-done, the cookies will continue to set as they cool.
  9. Serve warm or at room temperature. The cookies will keep for 3-4 days in an airtight container at room temperature.
Recipe Notes
  • You will taste the olive oil in these cookies, that's kind of the point. So don't skimp and use the cheap stuff, choose a decent quality olive oil that has a bright, fruity flavor.
  • I love to use bittersweet chocolate chips or chunks when baking cookies so they're not overly sweet. But to add a little extra chocolate oomph, I grate a chunk of semi-sweet chocolate right into the cookie dough. It also adds a pretty fleck to the finished cookie.
  • An ice cream scooper makes for quick, and more importantly, uniform cookies that will bake evenly.
  • Don't skip the chilling before baking. This extra step yields a thicker cookie with less spread and a pillowy, soft center.
  • I like to reserve a handful of chips to nudge into the cookies after I portion them out. It won't change the flavor, but it sure looks pretty. And remember, the eyes eat first.
  • Don't over-bake these cookies. In fact, under-bake them slightly. You want to pull them out when the edges are set and just slightly golden and the centers still soft.
Nutrition Facts
Olive Oil Chocolate Chip Cookies
Amount Per Serving
Calories 254 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Cholesterol 16mg5%
Sodium 235mg10%
Potassium 201mg6%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 20g22%
Protein 4g8%
Vitamin A 25IU1%
Vitamin C 0.1mg0%
Calcium 82mg8%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.