Chocolate chip olive oil cookies are a modern twist on the classic American chocolate chip cookie, blending traditional Italian ingredients with a beloved dessert staple. While chocolate chip cookies were invented in the 1930s in Massachusetts, the use of olive oil in baking has long been a part of Mediterranean and especially Italian culinary traditions. Swapping butter for olive oil not only makes the cookie dairy-free but also adds a subtle fruitiness and depth of flavor that complements the richness of chocolate. This fusion likely emerged in contemporary kitchens aiming to create healthier or more unique versions of classic recipes, reflecting a growing appreciation for global ingredients and creative, cross-cultural baking.

You might be familiar with olive oil cake, and if you've had the pleasure of trying it, you're aware of the delightful depth of flavor olive oil imparts to desserts. The same can be said for these extraordinary chocolate chip cookies. Their edges boast a satisfying crispness while the center remains wonderfully gooey, making them a true indulgence. The subtle fruity essence of olive oil complements the luscious chocolatey essence in this unique and delightful twist on the classic cookie jar treat. Although it may be tempting to bake the dough right away, it is crucial to thoroughly chill it before placing it in the oven. This not only makes it easier to scoop the dough, but also allows the oil to solidify, preventing the cookies from spreading too quickly and becoming overly thin. Since olive oil plays a starring role in this chocolate chip cookie recipe, be sure to opt for a high-quality oil.
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Total Time 1 hour
Servings: 36 Cookies
Ingredients Method

Ingredients
  

  • 1 cup olive oil
  • 1.5 cups brown sugar dark
  • .5 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2.5 cups flour all purpose all purpose
  • 1.25 tsp baking powder
  • 1.25 tsp baking soda
  • .5 tsp kosher salt
  • 12 ounces dark chocolate chunks
  • dash sea salt for coarse

Method
 

  1. In the bowl of a sturdy stand mixer equipped with a paddle attachment, combine the olive oil and sugars. Beat them together on medium speed until thoroughly blended, which should take approximately 1 minute. Proceed to add the eggs and vanilla, and beat until they are just incorporated, being careful not to overbeat, which should take about 30 seconds.
  2. In a spacious bowl, whisk together the flour, baking soda, baking powder, and salt until they are thoroughly combined and no clumps remain. Transfer the flour mixture to the olive oil mixture and beat until they are fully incorporated, which should take about 1 minute. Occasionally scrape down the sides of the bowl as needed. Next, remove the paddle attachment and gently fold in the chocolate chunks using a rubber spatula. Cover the dough and refrigerate it until it becomes firm and adequately cooled, which usually takes around an hour.
  3. While the dough is chilling, preheat your oven to 400°F. Prepare two baking pans by lining them with parchment paper. Just before using, take the dough out of the refrigerator. Using a scoop, portion out balls of dough that are approximately 1 1/2 inches in size and place them on the lined baking sheet, ensuring they are spaced about 2 inches apart (you should have around 9 cookies per baking pan). Bake the cookies in the preheated oven until the edges start to turn golden, which usually takes about 8 minutes. Once baked, allow the cookies to cool on a wire rack for 15 minutes. Repeat the process with the remaining dough. Finally, sprinkle the cookies with a touch of sea salt for an added flavor dimension.