When it comes to chocolate chip cookies, everyone has their idea of perfection—crispy edges, gooey centers, and pockets of molten chocolate. But what if we told you that you could achieve all that deliciousness without butter? Enter: Olive Oil Chocolate Chip Cookies—a modern, health-conscious take on the timeless dessert that’s just as indulgent and satisfying as the traditional version.
In this post, we’re going to break down everything you need to know about making the perfect olive oil chocolate chip cookies. Whether you’re avoiding dairy, looking for a more heart-healthy fat alternative, or just curious to try something new, this comprehensive guide will help you master the art of baking these cookies from scratch.
Why Bake with Olive Oil?
Baking with olive oil isn’t a new trend, but it’s one that’s gaining momentum—and for good reason. Olive oil not only replaces butter as a healthier fat source, but it also adds subtle depth to baked goods. Here’s why it’s a great alternative in cookies:
- Healthier Fat: Olive oil is rich in monounsaturated fats and antioxidants.
- Dairy-Free: Ideal for those who are lactose intolerant or vegan (with egg substitution).
- Moisture-Rich Texture: It gives cookies a soft, chewy texture with golden, slightly crispy edges.
- Flavor Complexity: A good-quality olive oil brings a subtle fruitiness that enhances sweetness and chocolate.
What Do Olive Oil Chocolate Chip Cookies Taste Like?
These cookies are everything you want in a chocolate chip cookie—chewy, golden-edged, and filled with gooey chocolate—but with a slightly elevated profile. The olive oil adds a mild, nutty note that balances the sweetness of the sugar and richness of the chocolate. They’re sophisticated enough for adults and just as irresistible for kids.
Ingredients Breakdown
Every ingredient plays a role in creating the perfect batch. Here’s what you’ll need for this olive oil chocolate chip cookie recipe:
Dry Ingredients:
- All-Purpose Flour: Provides structure. Sift for a lighter texture.
- Baking Soda: Helps the cookies rise and brown.
- Sea Salt: Enhances flavor and balances sweetness.
Wet Ingredients:
- Extra Virgin Olive Oil: Use a light or fruity variety for best flavor.
- Brown Sugar: Adds moisture and a subtle molasses note.
- White Sugar: Contributes to the crisp edges.
- Eggs: Bind the dough and provide richness.
- Vanilla Extract: Enhances the flavor and aroma.
Add-ins:
- Chocolate Chips: Go for semisweet or dark chocolate for balance.
- Optional: Chopped nuts, sea salt flakes, or coconut shreds.
Step-by-Step Instructions: How to Make Olive Oil Chocolate Chip Cookies
1. Prepare Your Ingredients
Ensure that all ingredients are at room temperature—especially the eggs. Sift your flour, and choose a mild or fruity olive oil to avoid any bitterness.
2. Mix the Dry Ingredients
In a medium bowl, whisk together 2 ¼ cups of all-purpose flour, 1 tsp of baking soda, and ½ tsp of sea salt.
3. Blend the Wet Ingredients
In a large bowl, whisk together ¾ cup of extra virgin olive oil, 1 cup of packed brown sugar, and ¼ cup of white sugar until smooth. Add 2 large eggs one at a time, followed by 2 tsp of vanilla extract.
4. Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Avoid overmixing, which can toughen the cookies.
5. Fold in Chocolate Chips
Add 1 ½ cups of semisweet chocolate chips and fold gently until evenly distributed.
6. Chill the Dough
Cover the bowl and refrigerate for at least 30 minutes. Chilling the dough helps prevent excess spreading during baking and enhances the flavor.
7. Preheat the Oven
Set your oven to 175°C (350°F) and line two baking trays with parchment paper.
8. Shape the Cookies
Using a cookie scoop or spoon, portion the dough into balls (1.5 tablespoons each) and place them about 2 inches apart.
9. Bake
Bake for 10–12 minutes until the edges are golden and the centers are just set. Let them sit on the tray for 5 minutes before transferring to a wire rack.
10. Cool and Serve
Allow cookies to cool completely or serve slightly warm with a glass of almond milk or espresso.
Expert Tips for the Best Olive Oil Chocolate Chip Cookies
- Don’t Skip the Chill: Chilling is crucial for controlling spread and intensifying flavor.
- Weigh Your Flour: Too much flour = cakey cookies. If possible, use a kitchen scale (280g = 2¼ cups).
- Mix Gently: Overmixing activates gluten and can make cookies tough.
- Olive Oil Quality Matters: Go for extra virgin olive oil labeled as “mild” or “light” in flavor.
- Room Temperature Eggs: These incorporate better into the dough and help with binding.
Optional Add-Ins & Variations
1. Sea Salt Finish
Sprinkle coarse sea salt on top right before baking for a gourmet flair.
2. Espresso Boost
Add 1 tsp of instant espresso powder for a mocha undertone that pairs beautifully with dark chocolate.
3. Orange Zest
Add 1 tsp of fresh orange zest to the dough for a Mediterranean-inspired twist.
4. Vegan Version
Swap out the eggs with flax eggs (2 tbsp flaxseed meal + 5 tbsp water) and use dairy-free chocolate chips.
5. Gluten-Free Option
Substitute a 1:1 gluten-free baking flour blend. Note that textures may vary slightly.
Serving Suggestions
- With Coffee or Tea: These cookies pair wonderfully with a dark roast or earl grey.
- As an Ice Cream Sandwich: Use two cookies and your favorite ice cream in between.
- Holiday Gifting: Wrap in parchment and twine, and pair with a small bottle of flavored olive oil.
- After Dinner Dessert: Warm a cookie for 10 seconds in the microwave and top with a scoop of vanilla gelato.
Storing Olive Oil Chocolate Chip Cookies
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing the Dough: Freeze pre-scooped dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to bake time.
- Freezing Baked Cookies: Cool completely and store in a freezer-safe container for up to 2 months.
Why You’ll Love This Recipe
- No Butter Needed: Ideal for those who are dairy-sensitive or watching their saturated fat intake.
- Easy to Make: No electric mixer required—just two bowls and a whisk.
- Customizable: Make them nutty, citrusy, salty-sweet, or vegan.
- Everyday Indulgence: Just as perfect for a weekend treat as they are for gifting or celebrations.
Final Thoughts
These Olive Oil Chocolate Chip Cookies are proof that small swaps can make a big impact. You still get the indulgent flavor and texture of a classic cookie—chewy center, golden edges, melty chocolate—while using a more wholesome fat. Whether you’re cutting out dairy, exploring healthier baking alternatives, or simply love experimenting in the kitchen, this recipe is bound to become a regular in your rotation.
Once you try these cookies, you might just retire your old butter-laden recipe altogether.
Olive Oil Chocolate Chip Cookies Recipe
Description
These Olive Oil Chocolate Chip Cookies are a modern twist on the classic favorite—rich, chewy, and packed with gooey chocolate chips, all while using heart-healthy olive oil instead of butter. Perfect for anyone seeking a dairy-free or more wholesome treat without compromising on flavor or texture.
Ingredients
For the Cookie Dough:
Instructions
Prep the Dry Ingredients
- In a medium mixing bowl, sift together the all-purpose flour, baking soda, and sea salt. Whisk until evenly combined, then set aside.
Mix the Wet Ingredients
- In a large mixing bowl, add olive oil, brown sugar, and white sugar. Whisk until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to maintain a soft texture.
Fold in the Chocolate Chips
- Gently fold in the chocolate chips using a rubber spatula until evenly distributed throughout the dough.
Chill the Dough
- Cover the dough and refrigerate for 30 minutes. Chilling helps solidify the fat and intensify the flavors, resulting in chewier cookies.
Preheat the Oven & Prepare Trays
- Preheat your oven to 175°C. Line two baking trays with parchment paper or silicone baking mats.
Scoop and Shape
- Scoop dough (about 1½ tablespoons per cookie) onto the prepared trays, spacing each cookie about 2 inches apart.
Bake
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers are just set. Don’t overbake—cookies will continue to cook on the tray as they cool.
Cool and Serve
- Let cookies rest on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Note
- Olive Oil Type: Use a mild or fruity olive oil to avoid an overpowering flavor. Extra virgin is best for richness.
- Sugar Adjustment: For a deeper molasses flavor, replace half the white sugar with additional brown sugar.
- Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- Add-ins: Consider adding chopped nuts, shredded coconut, or a pinch of cinnamon for flavor variety.
- Dough Tip: If the dough is too oily before chilling, add 1–2 tablespoons more flour.
