Home » Recipes » Cookies » Chocolate Chip Cookies
- Rebecca Firth
- February 25, 2017 (Updated March 2, 2024)
- 93 Comments
- 5 from 13 reviews
Your favorite chocolate chip cookie but made with some olive oil for the most insane cookie texture ever! These salted dark chocolate olive oil cookies are chewy, slightly crispy on the outside and perfectly soft on the inside. Since we’re only using olive oil for half of our fat, the oil just gently scents the dough. One of my original olive oil cookies--you will love these!
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These Salted Olive Oil Chocolate Chip Cookies speak to me in seductive ways that only butter, sugar and chocolate (and olive oil) can. These are the perfect chocolate chip cookie with dark chocolate and flaky sea salt to finish!
I adore baking with olive oil in everything from lemony lemon olive oil cakes, my favorite blueberry muffins and these GIANT all-olive oil chocolate chip cookies. I even have a Lemon Olive Oil Chiffon Cake in The Cake Book!
These cookies are also the inspiration for the mega popular Big-Ass Olive Oil Cookies from The Cookie Book! Can you tell I love baking with olive oil?
Olive Oil Cookies Taste Like…
These olive oil cookies are chewy, slightly crispy on the outsideand perfectly soft on the inside. Since we’re only using olive oil for half of our fat, it justgently scents the dough.
I have a 100% olive oil cookie (no butter) that Gavin and I love as well. You can find that recipe here. The olive oil takes center stage in that cookie.
Olive Oil Chocolate Chip Cookies are The Best!
Use a really delicious olive oil…one that you could drink straight from the bottle. It will lightly impart some flavor into the olive oil cookies. Pick an olive oil that is extra virgin and has a mild flavor. I love this California Olive Ranch for when I’m baking.
BUT, if you aren’t a fan of olive oil (which, we’ll need to discuss at a later time) or don’t have any handy, you could easily sub in another oil…just make sure it’s one that you love the tasteof. I love Sunflower or Grapeseed oil.
I also use Avocado Oil in a pinch, however note that it has a strong green hue that lighter doughs (such as this one) can take on.
Chopped Chocolate Takes Your
Chocolate Chip Cookies to the NEXT LEVEL
Of course you can use chocolate chips in your cookies! But I absolutely love chopped chocolate for several reasons:
- I love seeing puddles of chocolate in my chocolate chip cookies (see photos!).
- Chopped chocolate (bars, callets and discs) will melt into puddles, whilst chocolate chips are actually created to hold their shape.
- You can add a heap of fun flavor to your chocolate chip cookies with candy bars. Toffee chocolate bars, espresso chocolate bars…sky’s the limit!
To use, coarsely chop them up and throw all of it, including the chocolate dust that clings to your cutting board, into the cookie dough. I love how the chocolate dustlaces throughout the finished cookies.
One last thought… Once I roll the dough balls, I like to place the side studded with the most chocolate facing up so that you’ll see it on the tops of the cookies. This makes for a really beautiful finished cookie.
Dark Chocolate
Remember that dark chocolate covers both semi-sweet and bittersweet chocolate (with some labels simply calling it: dark chocolate), so pick what chocolate makes you happy — this is your cookie!
I’m lovingthese baking chipsand these aremy most favorite Callebaut callets (if you want chip vibes); I used this enormous Callebaut bar (chopped up) when testing this recipe (delicious chocolate, melts beautifully — LOVE).
Bread Flour in Cookies
If you’ve been following me for awhile, you already have bread flourin your cupboard. If not, get some. It really does give your cookies amazing chew. I can’t live without it.
BUT, if you can’t be bothered, you can sub in all-purpose flour 1:1 for all of yourflour. Just note that your cookies will have less chew and be flatter (but dare I say, still fab).
For more cookies with bread flour, click here!
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
Storing & Freezing Cookie Dough
At Step #3 you canputthe dough, wrapped tightly in plastic wrap, in the fridge for several days.
Additionally, you can also roll the doughinto balls, freeze in a single layer on a baking sheet and then shove them in a resealable plastic bag and put back in the freezer to have dark chocolate olive oil cookies on-demand…just add a minute or two to the bake time.
Favorite Cookie Equipment
Either anElectric Stand Mixeror this is myfavoriteHand-Held Mixer(it’s in all of my videos!)
This will help you really whip up your eggs + sugar.
My favoriteextra-large Cookie Sheets
These will let you bake more cookies at a time (make sure they’ll fit in your oven). These are restaurant grade and I love them for everything from cookies to roasting veggies and sheet-pan dinners!
This is the2-tablespoonCookie ScoopI used for these cookies
You can also eyeball the size and use a spoon.
TheSpatulathat I use for literally EVERYTHING
The set ofheat-safeGlass Bowlsthat I for mixing
My favoriteScalebecause cookies thrive with precision
About This Cookie
It has a chewy and soft interior and crunchy exterior (this is thanks to the higher heat, baking in the top third of the oven, and the combo of butter + olive oil).
This recipe has been updated from the original. The chill in the freezer (pre-bake) is unnecessary. *IF* you’d like a puffier cookie, by all means chill for 10 minutes in your freezer prior to baking.
When updating this recipe I reduced the amount of chocolate by half (like, wow, that’s a lot of chocolate!). I really believe that the amount listed in the recipe is PERFECT now!
One last note on the recipe update… I was truly convinced that I was going to want to lower the oven temperature, maybe delete the bread flour and I forced myself to make the recipe just as I’d written it in 2017…and guess what? It was SO GOOD!!! I love it just as is, minus the two changes noted above.
Excited to introduce this cookie to a whole new crew of bakers. As you can see from the comment’s section, this is a favorite cookie on DisplacedHousewife! xo
More Yummy Cookie Fun
GrabMy Favorite Cookies Tips for Perfect Cookies, make theseCrinkly, Fudgy Brownie Cookies(they’re so good!) or try my favorite, S’more Cookie Bars!
Don’t forget all of my other favorite chocolate chip cookie recipes (in addition to these!): Salted Olive Oil Chocolate Chip, Brown Butter Chocolate Chip Cookies, Espresso Chocolate Chip Cookies ☕️, DO NOT sleep on these Brown Butter Muscovado Bar Cookies and/or get all of the cookie recipes right here!
Salted Olive Oil Chocolate Chip Cookies
Your favorite chocolate chip cookie but made with some olive oil for the most insane cookie texture ever! These salted dark chocolate olive oil cookies are chewy, slightly crispy on the outside and perfectly soft on the inside. Since we’re only using olive oil for half of our fat, the oil just gently scents the dough. One of my original olive oil cookies–you will love these!
5 from 13 reviews
Print Save Rate
Prep Time: 20 minutes minutes
Cook Time: 11 minutes minutes
Course: Dessert
Cuisine: Cookies
Keyword: Dark Chocolate, Chocolate Chip Cookies, Olive Oil Cookies, Dessert, Baking, Cookies
Servings: 34 Cookies
Author: Rebecca Firth
Ingredients
- 1 1/2 cups (330 g) light brown sugar, (packed)
- 8 tablespoons (113 grams/4 oz) unsalted butter, (room temperature)
- 1/2 cup (112 g) good quality extra-virgin olive oil
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, (room temperature)
- 1 tablespoon (13 g) pure vanilla extract
- 1 1/2 cups (203 g) all-purpose flour (how to measure flour)
- 1 1/2 cups (203 g) bread flour (can replace with all purpose flour; see note)
- 2 teaspoons (10 g) baking powder
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (6 g) sea salt
- 2 cups (340 g) dark chocolate, (coarsely chopped or chips)
- Sea salt flakes for the tops (optional)
Instructions
Preheat your oven to 375F (190C). Make sure you have a rack in the top third of your oven (allow at least six inches (15cm) from the heat source). Lineseveral baking sheets with parchment paper.
In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, butter, oil and granulated sugaron medium speed for about 5 minutes or until fully incorporated, light and creamy.Add the eggs, one at a time, making sure each is well blended before adding the next. Add the vanilla and mix on medium until everything is well blended. Take the bowl out of the mixer.
In a medium bowl whisk together the all-purposeflour, bread flour, baking powder, baking soda and sea salt. Add the flour mixture tothe wet ingredientsand fold until the cookie dough is barely blended and you still see streaks of flour. Add thechocolate chunks and folduntil just mixed.
Gently roll 2 tablespoon-sized balls, place on the prepared baking sheet and allow about 2 inches (5 cm) of space between the dough balls. Bake the cookies in the top third of the oven for about 11 minutes. They will look slightly underdone. Fresh out of the oven, sprinkle with the sea salt flakes, if using. Allow to cool on the baking sheet for 5 minutes and then transfer to a rack to finish cooling.
Notes
*You can omit the oil and use an additional stick of butter (4 ounces) in its place. It will change the taste and texture of the cookie a bit, but will still be delicious.
**One last quick note on flours. I love this cookie with the bread flour + all-purpose flour combo. However, if you only have all-purpose flour on hand you can use that for both flours.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo
