Olive Oil Chocolate Chip Cookies
These Olive Oil Chocolate Chip Cookies are crisp, chewy, and naturally dairy-free. They take less than an hour to make and require no stand mixer.
Equipment
- Kitchen Scale
- Large Baking Sheet
- 3 tbsp Cookie Scoop
Ingredients
- 180 g (1 ½ cups) all-purpose flour spooned and leveled
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 125 ml (½ cup) extra-virgin olive oil
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) light brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tsp pure vanilla extract
- 150 g (5 oz) 70% dark chocolate roughly chopped
- Flaky sea salt for topping
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, add the olive oil, granulated sugar, and brown sugar. Whisk until well combined.
- Add the egg, egg yolk, and vanilla extract and whisk until fully incorporated.
- With a silicone spatula, fold in the dry ingredients until just combined. The dough will be quite sticky.
- Fold in the chopped chocolate. Be careful not to overmix.
- Use a 3 tbsp cookie scoop to portion the cookies and place them 2 inches (5 cm) apart on the prepared baking sheet.
- Bake for 12-14 minutes until the edges are set and the centers look slightly underdone and soft.
- Sprinkle with flaky sea salt and let cool on the baking sheet for 5 minutes before transferring to a wire rack to continue cooling.
Notes
- As with all our baking recipes, we recommend that you use a digital scale to measure in grams. That way there's less room for error and you get more accurate results.
- If you find that your cookies are harder than they were when freshly baked, try heating them in the microwave for a few seconds to soften them back up.
Nutrition
Serving: 1 cookie | Calories: 240kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Sodium: 89mg | Fiber: 1g | Sugar: 18g
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