Olive Oil Chocolate Chip Cookies

Chewy middle, crispy edged chocolate chip cookies made with olive oil and dark chocolate. A simple, one bowl recipe and no butter needed.

Prep Time 15

Cook Time 12

Rest Time 1

Servings large cookies

130g or ⅔ cups brown sugar light or dark
50g or ¼ cup fine granulated sugar
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon fine sea salt half the amount if using table salt
100g or ½ cup olive oil use an olive oil you like the taste of, can also sub with a flavorless oil like avocado or canola oil
1 teaspoon baking soda
180g or 1 ⅓ cups cups all purpose flour if using cup measurements, shake the flour over the cup to fill then level it
150g chocolate chips or chopped chocolate reduce or increase the amount of chocolate to your taste - use dairy free chocolate if you want the cookies to be fully DF

In a medium sized bowl, whisk together the sugars and egg until light and fluffy, about 2-3 minutes.
Add the salt and vanilla and whisk to combine.
While whisking, slowly pour in the olive oil. Once it’s all in, whisk vigorously until you have a smooth shiny mixture.
Add the flour and baking soda, and stir until it’s half combined. Add the chocolate and stir until the dough is mixed and no flour streaks remain.
Cover the bowl with plastic wrap to seal and leave on the counter for 30-60 minutes. This time is essential for the flour to hydrate. After this you have the option to transfer the bowl to the fridge and chill overnight.
Preheat the oven to 350 F. Line two greased baking sheets with parchment paper.
Use a 1.5 or 2 tablespoon cookie scoop to portion the dough. Leave a 1 inch diameter around each dough ball so the cookies can spread.
Bake until the edges are golden and the center is set, depending on the size of your cookies this can take 10-12 minutes (13 if you like dark brown crispy edges).
Let cool on the pan for a few minutes, then transfer to a plate.
Once completely cool, store in an airtight container.