Olive Oil Cookies Recipe
Olive oil cookies are big brown sugar cookies made with olive oil instead of butter. These olive oil chocolate chips cookies have crisp edges with soft and chewy centers filled with melty pockets chocolate.
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!
Notes
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.
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