Prep Time 15 mins
Cook Time 10 mins
Rest Time 30 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 18
Best Season: All Seasons
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:
  • 2 ¼ cups all-purpose flour (sifted)
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ¾ cup extra virgin olive oil (fruity or mild)
  • 1 cup brown sugar (packed)
  • ¼ cup white sugar
  • 2 large eggs (room temperature)
  • 2 tsp pure vanilla extract
  • 1 ½ cups semisweet chocolate chips (or chopped dark chocolate)
Instructions
    Prep the Dry Ingredients
  1. 1
    In a medium mixing bowl, sift together the all-purpose flour, baking soda, and sea salt. Whisk until evenly combined, then set aside.
    2. Mix the Wet Ingredients
  2. 2
    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.
    3. Combine Wet and Dry
  3. 3
    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to maintain a soft texture.
    4. Fold in the Chocolate Chips
  4. 4
    Gently fold in the chocolate chips using a rubber spatula until evenly distributed throughout the dough.
    5. Chill the Dough
  5. 5
    Cover the dough and refrigerate for 30 minutes. Chilling helps solidify the fat and intensify the flavors, resulting in chewier cookies.
    6. Preheat the Oven & Prepare Trays
  6. 6
    Preheat your oven to 175°C. Line two baking trays with parchment paper or silicone baking mats.
    7. Scoop and Shape
  7. 7
    Scoop dough (about 1½ tablespoons per cookie) onto the prepared trays, spacing each cookie about 2 inches apart.
    8. Bake
  8. 8
    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.
    9. Cool and Serve
  9. 9
    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.
Keywords: dairy-free cookies, chewy chocolate chip cookies, healthy dessert, olive oil cookies, easy baking recipe
Read it online: https://petitepanini.com/recipe/olive-oil-chocolate-chip-cookies-recipe/