These delicious Olive Oil Chocolate Chip Cookies are made with semi-sweet and dark chocolate and finished with flaky sea salt for a dessert indulgence you will make again and again!
I love using olive oil in baked goods but for all the recipes I've made over the years I never tried it in a cookie. And now I don't know what took me so long!
These Olive Oil Chocolate Chip cookies are dairy free and incredibly easy to make. The olive oil combined with semi-sweet chocolate chips and dark chocolate chunks gives this indulgent cookie a slightly bitter sweet edge that I adore. Finish with a sprinkle of flaky sea salt and this is Christmas cookie that will have your and your family coming back for more!
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Equipment
- Mixing bowls
- Stand mixer or Hand mixer: I will forever love my KitchenAid Stand Mixer but the KitchenAid Hand Mixer is also fabulous.
- Measuring cups and spoons
- Baking sheets lined with parchment paper
- Wire cooling rack
Ingredients
- All purpose flour
- Baking soda
- Corn Starch
- Salt
- White granulated sugar
- Light brown sugar
- Extra virgin olive oil
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Dark chocolate chunks - I love using a high quality extremely dark chocolate for this recipe. If you prefer a sweeter, less bitter cookie then feel free to sub this with semi-sweet chocolate.
- Flaky seat salt - This is optional but it really gives this cookie a great finish. Keep in mind that flaky sea salt is different than your regular table salt and they should not be used interchangeably. I recommend Maldon Flaky Sea Salt for this recipe.
Recipe FAQs
Yes! The olive oil replaces the typical butter in this cookie recipe making it completely dairy free.
Unfortunately no. Flaky sea salt is shaved extra fine so it's not too overwhelming. Regular table salt is quite dense and would make the cookies taste too salty.
If you don't like dark chocolate than simply replace with extra semi-sweet or even milk chocolate chips.
Other recipes for you to enjoy.
White Chocolate Bourbon Gingerbread Bars
Made these Olive Oil Chocolate Chip Cookies? Let me know what you think in the comments!
Recipe
Olive Oil Chocolate Chip Cookies
Equipment
- Mixing bowls
- Stand mixer with paddle attachment or Hand mixer
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Cookie scoop (optional)
Ingredients
- 2 cups all purpose flour
- 1 tablespoon corn starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup white granulated sugar
- ½ cup light brown sugar
- ¾ cup extra virgin olive oil
- 2 eggs, room temperature
- 2 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup dark chocolate chunks
- flaky sea salt (optional)
Instructions
- In a mixing bowl combine all purpose flour, corn starch, baking soda and salt. Mix until well incorporated and set aside.
- In the bowl of a stand mixer (or mixing bowl with hand mixer) combine white sugar, brown sugar and olive oil. Mix on medium high speed for 1-2 minutes until well combined. Turn the mixer to medium speed and add eggs one at a time along with vanilla extract. Then mix on medium high speed for about a minute.
- Add about half of the dry mixture into the bowl with the wet mixture and mix over low speed for around 10-15 seconds until combined. Then add the remaining dry mixture and mix for another 10-15 seconds until combined with no white streaks of flour remaining. Scrape down the sides as needed. Add in the chocolate chips and chocolate chunks and mix for a few seconds on low speed until well incorporated. Then remove the bowl from the stand and cover with foil or clink wrap. Chill in the fridge for a minimum of 1 hour (ideally 3-4) and up to over night.
- When you are ready to bake the cookies preheat the oven to 350 degrees F. Using a cookie scoop, measure out about 2 tablespoon of dough and place on a parchment paper lined baking sheet about 2 inches apart. Bake the cookies at 350 degree for 9-11 minutes then remove from the oven and immediately sprinkle the tops of the cookies with a little flaky sea salt. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring the cookies to a wire rack to cool completely.
- Serve and enjoy!
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