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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. Since olive oil is a key player in this recipe, make sure you pick a high-quality one. You’ll really taste the difference!
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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.