Olive Oil Chocolate Chip Cookies: A Healthier Take on a Classic Treat

Olive Oil Chocolate Chip Cookies

Chocolate chip olive oil cookies? Now that’s a fun twist on the classic chocolate chip cookie we all love! It’s like mixing the best of both worlds. Italian ingredients with an all-American favorite.

You know chocolate chip cookies have been around since the 1930s, thanks to some clever folks in Massachusetts. But olive oil in baking? That’s been a go-to in Mediterranean kitchens for forever, especially in Italy. So, when you switch out butter for olive oil, you’re not just making it dairy-free. You’re adding this lovely little hint of fruitiness that really brings out the richness of the chocolate.

This trend probably kicked off in home kitchens where people were looking to make something a tad healthier or just a bit different from the usual. It’s all about mixing up global flavors and getting creative with our baking. Honestly, it’s pretty exciting to see how these culinary traditions are coming together!

Typical ingredients for Chocolate Chip Olive Oil Cookies
  • Extra-virgin olive oil
  • Granulated sugar
  • Dark brown sugar
  • Eggs
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Sea Salt
  • Vanilla extract
  • Chocolate chips or chopped chocolate (semi-sweet or dark)

Optional but common additions

  • Orange or lemon zest
  • A splash of milk or almond milk
  • Chopped nuts (walnuts or hazelnuts)
  • A pinch of cinnamon or espresso powder
Best olive oils for baking Chocolate Chip Olive Oil Cookies

Choose a mild extra-virgin olive oil if you enjoy a subtle olive note in sweet baked goods—it adds more depth than refined oils. When possible, opt for cold-pressed olive oil for a fresher flavor and higher antioxidant content.

Chocolate Chip Olive Oil Cookie Recipe
You might have heard of olive oil cake. If you’ve had the chance to try it, then you know how that rich, smooth olive oil really elevates the flavors in desserts. Well, the same thing goes for these amazing chocolate chip cookies! The edges are perfectly crisp, while the center is all gooey goodness, it’s like a little piece of heaven. And the way the fruity notes from the olive oil play off the rich chocolate.
The temptation to bake that dough right away can be strong. But trust me on this one: letting it chill in the fridge is super important. Not only does it make scooping the dough a breeze, but it also helps the oil firm up a bit.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Servings: 36 Cookies
Course: Dessert
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

  • ¾ cup (180 ml) extra virgin olive oil
  • 1 cup (200 g) brown sugar, packed dark
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ½ cups (310 g) all-purpose flour all purpose
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp salt
  • 2 cups (340 g) semi-sweet chocolate chips chunks
  • Flaky sea salt for topping (Optional) coarse

Instructions
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
    In a large bowl, whisk together the olive oil, brown sugar, and granulated sugar until smooth.
    Add in the eggs and vanilla extract and whisk until fully combined.
    In a separate bowl, mix the flour, baking soda, baking powder, and salt.
    Gradually stir the dry ingredients into the wet ingredients until a dough forms.
  2. Fold in the chocolate chips.
    (Optional) Chill the dough for 30–60 minutes if you want thicker, chewier cookies.
    Scoop about 1.5 tablespoons of dough per cookie (a medium cookie scoop) onto the baking sheet, spacing them about 2 inches apart.
  3. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
    Optional: Sprinkle with flaky sea salt right after baking.
    Let cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

Use High-Quality Olive Oil: Choose a mild or fruity extra virgin olive oil for the best flavor. A strong, peppery oil can overpower the sweetness of the cookies.
Chill the Dough (Optional but Recommended): Chilling for 30–60 minutes helps control spreading and enhances flavor. If you’re short on time, you can skip this step, but the cookies will bake a little flatter.
Don’t Skip the Salt: Salt balances the sweetness and enhances the rich, chocolatey flavor. A sprinkle of flaky sea salt on top after baking elevates each bite.
Cookie Scoop for Even Sizes: Use a medium cookie scoop (1.5 tbsp) for uniform cookies that bake evenly. This recipe yields about 36 cookies when portioned this way.
Don’t Overbake: Cookies will look slightly underdone in the center when you take them out—this is perfect! They’ll continue to cook as they cool, keeping the centers soft.

Flavor Variations for Chocolate Chip Olive Oil Cookies

One of the best things about chocolate chip olive oil cookies is how versatile they are. With a few simple swaps or additions, you can create a cookie that fits your taste, mood, or dietary needs. Try using dark chocolate chunks for a richer bite, or mix in chopped nuts, dried fruit, or even a hint of citrus zest for a unique flavor twist. These cookies are also easy to adapt for gluten-free or vegan diets, making them a go-to recipe for almost any occasion. Whether you’re baking for kids, guests, or just yourself, customizing your cookies adds a personal touch and makes them even more delicious.

Storage

To keep your chocolate chip olive oil cookies fresh and delicious, store them in an airtight container at room temperature for up to 5 days. They maintain their soft center and slightly crisp edges without drying out, thanks to the moisture-retaining power of olive oil.

For longer storage, you can freeze baked cookies for up to 2 months, just thaw at room temperature before serving. Want fresh-baked cookies anytime? Freeze the dough in pre-portioned balls and bake straight from the freezer, adding 1–2 extra minutes to the bake time. Perfect for easy treats on demand!