Olive Oil Chocolate Chunk Cookies
Classic chewy chocolate chip cookies made with olive oil instead of butter!
Servings: 21 cookies
Equipment
- medium #40 cookie scoop (2 tablespoons)
- parchment paper
Ingredients
- 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
Instructions
- 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.
Notes
*This cookie works best with 230 grams of flour. Too much flour and the cookies won't spread. Too little flour and they'll be difficult to scoop and roll.
recipe originally from Love & Olive Oil
Nutrition
Serving: 1 cookie · Calories: 171 kcal · Carbohydrates: 24 g · Protein: 2 g · Fat: 8 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.001 g · Cholesterol: 18 mg · Sodium: 114 mg · Potassium: 50 mg · Fiber: 0.3 g · Sugar: 15 g · Vitamin A: 25 IU · Calcium: 17 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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