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Olive Oil Chocolate Chip Cookies

Yes, EVOO is great in all kinds of savory recipes, but it also works beautifully well with cookies too! Mildly intense extra virgin olive oil provide a delightful way to incorporate taste and healthy wholesome ingredients into your favorite sweet treats and baked goods.
Plate of chocolate chip cookies next to a glass of milk and a bowl of olive oil. - Olive Oil Times
Olive Oil Chocolate Chip Cookies
By Patterson Watkins
May. 26, 2022 12:14 UTC

Yes, EVOO is great in all kinds of savory recipes, but it also works beau­ti­fully well with cook­ies too! Mildly intense extra vir­gin olive oil pro­vides a delight­ful way to incor­po­rate taste and healthy whole­some ingre­di­ents into your favorite sweet treats and baked goods. 

These ooey-gooey choco­late chip cook­ies are rich, deli­cious, and melt-in-your-mouth good. Olive oil is the secret ingre­di­ent to main­tain­ing mois­ture when bak­ing. No dried out cook­ies here! We subbed in high-qual­ity, mildly intense, EVOO for the but­ter in this recipe and the results are won­der­ful! The aroma of extra vir­gin olive oil gives this clas­sic cookie a sophis­ti­cated flair.

Olive Oil Chocolate Chip Cookies

Olive Oil Chocolate Chip Cookies

5from5votes
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

6 – 12

serv­ings
Prep time

15

min­utes
Cooking time

15

min­utes

Converting your cookie, cake, muf­fin or pie recipes from using but­ter to olive oil is very easy. A sim­ple rule of thumb is for every full mea­sure of but­ter, you use only three-quar­ters of EVOO.

Ingredients

  • 1cupmild inten­sity extra vir­gin olive oil

  • 1eachegg

  • 1tea­spoonvanilla extract

  • 3/4cupgran­u­lated sugar

  • 3/4cupbrown sugar

  • 2cupsall-pur­pose flour

  • 1teap­soonsalt

  • 1/2tea­spoon bak­ing soda

  • 1cupchoco­late chips

Directions

  • Preheat oven to 350°F. Line two large bak­ing sheet pans with parch­ment paper.
  • Place olive oil, egg, vanilla, gran­u­lated sugar and brown sugar in the bowl of a stand mixer fit­ted with the whisk attach­ment. Whisk until smooth and com­bined. Replace the whisk attach­ment with the pad­dle attach­ment and add flour, salt and bak­ing soda to the bowl, mix on a lower speed until com­bined and dough forms.
  • Remove bowl from the mixer and stir in the choco­late chips. Using a small scoop or table­spoon mea­sure, por­tion cookie dough, roll into a ball, and place each, 2 inches apart, on the pre­pared bak­ing sheets.
  • Bake cook­ies for 10 – 15 min­utes or until slightly golden around the edges but still soft in the cen­ter. For more crisp cook­ies, bake until the cen­ter is firm. Remove from the oven and let cool to room tem­per­a­ture (ide­ally, ele­vated on a wire rack or cool­ing rack).

Discover more recipes with extra virgin olive oil.

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