Olive oil cookies are big brown sugar, sugar cookies made with olive oil instead of butter. These olive oil chocolate chip cookies have crisp edges with soft and chewy centers filled with melty pockets chocolate. What I love most about these chocolate chip cookies with olive oil is how easy they are to make in own bowl with minimal ingredients.
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Why Should You Make This Recipe
There are few things I love more than a soft, chewy and cozy cookie. My Banana Chocolate Chip Cookies, Biscoff Butter Cookies, Coffee Cookies and Caramel Chocolate Chip Cookies are just a few cookies with chocolate chips I love from the blog. I know you’ll love these olive oil with chocolate cookies because:
- Easy to make, bake and eat. This easy chocolate olive oil cookies are quick and easy to make. All you need is two bowls and a whisk or spoon to make the cookie dough. Then simply chill for a bit, scoop, bake and enjoy!
- No butter cookies. These sugar cookies with olive oil use no butter in the recipe. Instead, a mild and slightly fruity olive oil takes the place of the butter. The result is a deliciously chewy cookie with lightly crisp edges.
Ingredients
This recipe for olive oil cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking soda and salt.
- Wet Ingredients: Gather browned butter, light brown sugar, granulated sugar, espresso powder, an egg, egg yolk, vanilla extract and chopped chocolate or chocolate chips.
Substitutions
Here are my recommended substitutions to make these brown sugar cookies with olive oil if you need them.
- All purpose flour: Make these soft and chewy olive oil sugar cookies, gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Oat flour would also work well in this recipe. Make sure to measure the flour based on weight (240 g) versus cup for cup.
- Baking Soda: Baking soda gives the cookies a bit of a rise and also brings chewiness to the olive oil cookie with chocolate chips. Although the texture will be slightly different, the best substitute for baking soda is a double acting baking powder. For this recipe use 1 ½ teaspoons baking powder.
- Olive Oil: Use a mild, slightly fruity olive oil for these chocolate chip olive oil cookies. I like to use this brand when I bake with olive oil.
- Granulated Sugar and Light Brown Sugars: Maple sugar would also work well to make these cookies refined sugar free.
- Espresso Powder: This is optional and to help boost the chocolate flavor of the chocolate chunks. Feel free to omit if you like.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Egg and Egg Yolk: This recipe has not been tested without eggs. The extra egg yolk adds more richness and chewiness to the cookies with oil.
- Chocolate Chips: Feel free to use any combination (or just one) kind of chocolate chips or bars to make these the best olive oil cookies for you. If you prefer, you can also skip the chocolate and enjoy these as olive oil sugar cookies.
How To Make
Learn how to make olive oil cookies in a few easy steps.
- In a bowl whisk together the flour, baking soda and salt until well combined.
- In a large mixing bowl, whisk in the cooled olive oil with the brown sugar, granulated sugar, espresso powder and vanilla extract until well combined. Whisk in the egg and egg yolk until smooth and well combined. Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chopped chocolate or chocolate chips. Reserve ab0ut ½ cup (85 g) for topping the cookies right before baking.
3. Cover the cookies with plastic wrap and transfer to the fridge to chill for 30 minutes or up to overnight. About 30 minutes before baking the cookies, preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper. Using a large cookie scoop (3 tablespoons, 45 ml), scoop the olive oil chocolate chip cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. Top with the reserved chocolate chips or chunks. Bake for 12 - 14 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the chewy olive oil cookies on the baking sheet for 5 minutes. If the cookies transfer easily at 5 minutes, then transfer to a cooling rack to cool completely to room temperature. If not, allow them to cool for an additional 5 minutes on the warm baking sheet, transfer to the cooling rack and enjoy!
How To Store, Freeze and Thaw
- Store: Place the olive oil chip cookies in an airtight container. Store at room temperature for up to 5 days. If you would like to store the cookies for longer, I recommend freezing them.
- Freeze Dough: Prepare the oil cookies through to the chilling step. Chill for 30 minutes then scoop the dough into balls onto small lined baking sheet or large plate. Freeze the cookie balls for 20 minutes then transfer them to a freezer proof container for up to 2 months. Thaw the cookie dough balls in the fridge overnight, set out at room temperature for 20 - 30 and proceed with the cookie recipe as written starting with baking.
- Freeze Baked Cookies: Once the cookies have cooled to room temperature transfer them to a freezer proof container in a single lined with parchment paper between each layer. Freeze for up to one month. Thaw in the fridge overnight or at room temperature for a few hours.
- Thaw: The easiest and tastiest way to thaw the chewy olive oil chocolate chip cookies is to let them sit out at room temperature until thawed or thaw overnight in the fridge. I like to heat them in the microwave for 20 - 30 seconds to get that “fresh from the oven” taste.
M’s Expert Tips
- Use an olive oil you like. Use a mild, slightly fruity olive oil for these chocolate chip olive oil cookies. Make sure you like the taste of the olive oil before baking with it, as the taste of the olive oil will come through a bit after baking.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Make sure to mix the dry ingredients into the wet until just combined.
- Chill the dough. Not only do the cookies have more flavor overall, but chilling the dough is a necessary step for creating the perfect chewy cookies.
- Top with more chocolate chips. Reserve about ½ cup (85 g) of chocolate chips for topping the cookies.
- Give your cookies a “cookie scoot.” Within the first few minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Yes, olive oil is a good substitute for other baking staples such as butter in cookies, brownies, cakes and muffins.
Make a smaller (2 tablespoon, 30 ml) cookie if you like. Bake this size cookie for 9 - 11 minutes.
Extra virgin olive oil is oil that has not been refined with chemicals or heat. Extra virgin olive oil has a stronger, more robust olive oil flavor.
Other Olive Oil Recipes To Try
If you try this Olive Oil Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Olive Oil Cookies Recipe
Equipment
- 1 whisk and flexible spatula or spoon
- 1 large cookie scoop (3 tbsp, 45 ml) optional
- 2 baking sheets
- 2 parchment paper
Ingredients
- 2 cups (240 g) all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup (177 ml) olive oil
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon espresso powder
- 2 teaspoons (10 ml) vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 cups (340 g, 12 oz.) chopped chocolate or chocolate chips, divided
Instructions
- In a bowl whisk together the flour, baking soda and salt until well combined.2 cups (240 g) all purpose flour, 1 teaspoon salt, ½ teaspoon baking soda
- In a large mixing bowl, whisk the olive oil, brown sugar, granulated sugar, espresso powder and vanilla extract until well combined. Whisk in the egg and egg yolk until smooth and well combined.¾ cup (177 ml) olive oil, 1 cup (200 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 teaspoon espresso powder, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chopped chocolate or chocolate chips. Reserve about ½ cup (85 g) for topping the cookies right before baking.2 cups (340 g, 12 oz.) chopped chocolate or chocolate chips, divided
- Cover the cookies with plastic wrap and transfer to the fridge to chill for 30 minutes or up to overnight. About 30 minutes before baking the cookies, preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper.
- Using a large cookie scoop (3 tablespoons, 45 ml), scoop the olive oil chocolate chip cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. Top with the reserved ½ cup (85 g) of chocolate chips or chunks.
- Bake for 12 - 14 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the chewy olive oil cookies on the baking sheet for 5 minutes. If the cookies transfer easily at 5 minutes, then transfer to a cooling rack to cool completely to room temperature. If not, allow them to cool for an additional 5 minutes on the warm baking sheet, transfer to the cooling rack and enjoy!
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