Olive Oil Chocolate Chip Cookies 

An American classic, adding olive oil makes it chocolatey, chewy, crunchy and of so delicious! Just 1 cookie won’t be enough. Makes about 18 cookies. 

Simple Ingredients: 

  • 1 large egg, room temperature, if possible organic  

  • 1 ½ cups all-purpose flour 

  • ¾ cup packed light or dark brown sugar, if possible organic 

  • ¼ cup granulated sugar, if possible organic 

  • 1 cup bittersweet, semi-sweet or milk chocolate chips 

  • ½ cup coarsely chopped pecans or walnuts (optional) 

  • 3 tbsp. unsalted butter, room temperature 

  • 1 tsp. vanilla extract  

  • ½ tsp. baking powder 

  • ½ tsp. baking soda 

  • ½ tsp. sea salt or kosher 

  • Flaky sea salt optional  

 

Easy Directions: 

  1. In a large bowl, mix the flour, baking powder, baking soda and salt, set aside. 

  2. In another large bowl add the olive oil, butter, brown and granulated sugar. Mix with a stand or hand mixer on a medium speed until combined, about 3 minutes. Once homogenous, reduce speed to low then add the egg and vanilla extract and mix to thoroughly combine. 

  3. Add the dry ingredients to the bowl of wet ingredients and mix on a low speed until combined. Then add the chocolate chips and nuts if using, mixing a few seconds. 

  4. Remove the bowl for the stand mixer or stop using the hand mixer and continue to mix with a wooden spoon or sturdy spatula. 

  5. Preheat oven to 350◦F and set the oven rack to the center position.  

  6. With your hands, shape the dough into 18 balls-approx. 2 heaping tablespoons.  

  7.  Place 9 balls each on a parchment lined baking sheet. 

  8. Bake for 10-15 minutes until the cookies brown and crisp around the edges.   

  9.  Remove from the oven, sprinkle with sea salt flakes and transfer to a cooling rack. 

  10. Serve with your favorite coffee, hot chocolate, or tea! 

     

Helpful Hints: 

  • Cookies will have slight cracks on top and become crunchier as they cool. 

  • Store in between wax or parchment paper in an airtight container, at room temperature for up to 3 days. 

  • Freeze dough balls in a sealed freezer bag up to 1 month. They can be baked frozen 

 

Lomas, Valery Life is What You Bake It Clarkson Potter 2021 

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RecipesChristi SinclairComment