Olive Oil Chocolate Chunk Cookies are crispy edged, gooey centered cookies with mind-blowing flavor!
If there was ever a swoon-worthy chocolate chunk cookie for adults, this has to be it. Crunchy on the outside, soft and chewy inside, loaded with chunks of bittersweet chocolate and dusted with sea salt. Oh, and it’s made with fruity olive oil instead of butter. I highly (HIGHLY!) recommend making this recipe the next time the I’ve got to have chocolate chip cookies urge strikes.
Baking with olive oil is where it’s at here in the Great Island kitchen. We’ve been so thrilled with our fan favorite Lemon Olive Oil Cake and the the Chocolate Olive Oil Cake that followed shortly after. Honestly they’re two of the best cakes we’ve ever made. We’d be crazy not to try our hand at olive oil cookies!
In this post:
olive oil chocolate chunk cookies ingredients
Like most cookies, this is a from the pantry affair. Grab some Malden sea salt if you can, it makes a great cookie into a gourmet cookie 🙂
- extra virgin olive oil
- a nice peppery, fruity olive oil is perfect for these cookies.
- brown sugar
- it makes these cookies nice and chewy.
- white sugar
- egg + egg yolk
- baking soda
- sea salt
- if you haven’t discovered the wow of sea salt on a chocolate chip cookie then your time has come. You’ll never go back.
- semi-sweet or bittersweet chocolate chunks
let’s get baking
- Whisk together the olive oil and sugars, then beat in the eggs and vanilla.
- Whisk the dry ingredients together.
- Fold the dry ingredients into the wet and then fold in the chocolate chunks.
- Scoop out the dough and top with a sprinkle of sea salt.
These olive oil chocolate chunk cookies, like all chocolate chip cookies, are great warm, just out of the oven. But I love them best when they’ve cooled completely, I think you get the full impact of the contrast of textures and the wonderful flavor that way.
why bake with olive oil?
Olive oil has a lot of advantages when it comes to baking
- Olive oil is a healthier alternative to some other fats, like butter or margarine. It is a good source of monounsaturated fats, which are associated with heart health. Olive oil also contains antioxidants and anti-inflammatory properties, which can contribute to overall well-being.
- Olive oil has a distinct, rich flavor that can add depth to baked goods.
- Olive oil can help retain moisture in baked goods, resulting in a softer, moister texture.
- For a vegan or dairy-free diet olive oil serves as a great substitute for butter.
why we’re loving olive oil cookies!
I think we can all agree that chocolate chip cookies are the OG dessert. And there are all kinds of recipes out there, but when was the last time you had an olive oil chocolate chunk cookie? I thought so. This will rock your cookie world.
You get a definite huff of fruity olive oil flavor.
The chocolate chunks puddle in the most tempting way.
The sea salt teamed up with the extra virgin olive oil teamed up with the bittersweet chocolate is a heady combination.
olive oil cookie faqs
Yes, I do taste a subtle olive oil flavor, and it’s really lovely. It makes these cookies stand out from others and gives them a depth of flavor.
I recommend a robust extra virgin olive oil, but you can use anything you like, including a mild pure olive oil.
This is a common technique which flattens cookies that are slightly puffed when they come out of the oven. The easy way to do it is to lift it several inches off the surface and let it drop straight down.
Of course. You can freeze them before or after baking. To freeze the unbaked cookie balls, put them on a lined baking sheet and freeze solid, then pack them into a heavy duty freezer bag and force out air before zipping closed. Bake right from frozen, adding 2-3 minutes extra baking time.
Yes, just be sure you use a dairy free chocolate, just check the labels.
No, not at all, in fact they’re much less ‘oily’ than regular butter based Toll House Style cookies. These cookies have a completely dry hand.
Olive oil doesn’t promote browning the same way that the milk solids in butter do, but no worries, the flavor is there!
variations on olive oil chocolate chunk cookies
The Food Network uses orange sugar in these cookies. If you want to do that you can rub the white sugar with the finely grated zest of an orange.
Love nuts? Add half cup of chopped walnuts or pecans to your dough.
Try these with white whole wheat flour for an extra boost of nutrition.
Olive Oil Chocolate Chunk Cookies
- medium #40 cookie scoop (2 tablespoons)
- parchment paper
- 1 ¾ cup plus 3 tablespoons all-purpose flour, weigh your flour for best results: 230 grams*
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup extra virgin olive oil
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 Tbsp vanilla paste or extract
- 1 cup bittersweet chocolate chunks or chopped chocolate, plus more for adding to dough balls before baking, if desired.
- sea salt or finishing salt
- Preheat oven to 350°F. Line baking tray with parchment paper.
- Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
- Beat the olive oil with the sugars until fully combined and fluffy. I use a stand mixer but you can do this with electric beaters or a whisk.
- Beat in the egg and egg yolk and continue beating for one minute. Blend in the vanilla.
- With the mixer on low, blend in the flour mixture, and then the chocolate. Make sure everything is incorporated evenly, and scrape down the bowl as necessary.
- Use a standard #40 cookie scoop (which holds about 2 tablespoons) to scoop out the dough. Place the balls of dough 2" apart on your lined baking sheet. If they are not round you can roll them in your palms. Press extra chips on the surface of the balls if you would like that 'chocked full of chocolate' look to your baked cookies. Sprinkle lightly with a finishing salt such as Malden.
- Bake the cookies for 9-11 minutes (it took 9 minutes in my oven) until the cookies are puffed but still quite pale on top and just starting to turn golden along the edges.
- Immediately give the pan a sharp wrap on the counter or other hard surface to deflate the cookies and flatten them a bit. I drop the tray straight down from a height of a few inches.
- Let the cookies cool on the baking sheets for 10 minutes before transferring to a cooling rack.
more chocolate chip cookie recipes
- Thin and Crispy Chocolate Chip Cookies
- Buckwheat Cardamom Chocolate Chip Cookies
- Perfect Chocolate Chip Cookie Bars
- Flourless Peanut Butter Chocolate Chip Cookies
- Soft Batch Chocolate Chip Cookies