These easy, chewy salted dark chocolate olive oil cookies get a unique flavor from quality olive oil, dark chocolate, and flakey sea salt – no butter necessary!
This post contains affiliate links: if you buy something I’ll earn a small commission at no cost to you.
I made you some cookies!
These salted dark chocolate olive oil cookies (oof, say that five times fast) are a fun (but not TOO fun, because I have the most boring, un-adventurous palate when it comes to desserts) twist on classic chocolate chip or chocolate chunk cookies.
Here’s what we’re working with:
- No butter! These butterless chocolate chunk cookies use high-quality olive oil. It lends a nice, subtle flavor and helps these cookies develop a crispy exterior (while keeping the insides nice and soft and chewy!)
- Dark chocolate chunks! I love using roughly chopped dark chocolate Ghirardelli bars.
- SEA SALT. A quick pinch of flakey sea salt takes these olive oil cookies over the top. A little extra? Sure. But also, if there’s a time to be a little extra, that time is dessert, yes?
A few tips to help these chocolate chunk olive oil cookies turn out just right:
- Measure your flour correctly by loosening the flour with a spoon, scooping it into a measuring cup, and leveling it off (here’s a video with instructions!). Too much flour will stop the cookies from spreading out as they bake. (See the recipe notes for some flour adjustments if you like your cookies thinner or thicker!)
- If you like the taste of olive oil (*raises own hand*) use a nice, potent, high-quality extra virgin olive oil here. The flavor is pretty mellow, but it’s definitely detectable. If you’re not a fan of the olive oil taste, use a lighter olive oil or even a canola or vegetable oil. You can also try my favorite coconut oil chocolate chip cookies for a fun butterless recipe!
- Store these chocolate chunk cookies in an airtight container on the counter for a few days. They hold up well on the counter for three or four days before they start to lose their texture – but (fun fact!) if your cookies are drying out too much, you can throw a piece of fresh bread into the container with them. The cookies will absorb some of the moisture from the bread, keeping them softer longer.
- These chocolate chip cookies can also be frozen for a few months – just bring them back to room temperature on the counter or pop them in the microwave for a few seconds to warm them back up.
- Use great, flakey sea salt here for maximum punch – I love Maldon salt or Jacobsen Sea Salt.
Happy baking, friends!
Salted Dark Chocolate Olive Oil Cookies
Soft and chewy olive oil cookies with dark chocolate chunks and a sprinkle of sea salt.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 minutes
- Yield: Makes about 24 cookies
- 3/4 cup high-quality extra virgin olive oil
- 1 tsp. vanilla extract
- 2 eggs
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2.5 cups flour (measured correctly by scooping and leveling)
- 1/4 tsp. salt
- 1 tsp. baking soda
- 8 oz. dark baking chocolate, roughly chopped (I used two 60% dark Ghirardelli Bars)
- 2 tsp. flakey sea salt (I used Maldon Salt)
- Heat oven to 375 degrees Fahrenheit.
- In a large mixing bowl or stand mixer, combine olive oil, vanilla, eggs, sugar, and brown sugar.
- Add flour, salt, and baking soda to bowl and mix until ingredients are incorporated and you have a smooth dough.
- Fold chopped dark chocolate into the dough with a spatula.
- Line a large baking sheet with a silicone baking mat or a sheet of parchment paper.
- Use a 2″ cookie scoop (I like this one) to scoop dough into balls. Place dough scoops 1 inch apart on the baking sheet.
- Bake cookies at 375 degrees F for 9-12 minutes until lightly browned. Remove to a wire rack to let cool.
- Serve cookies immediately or let them cool completely and store in an airtight container on the counter for up to five days.
If you have the time, bring your eggs to room temperature (or at least take them out of the fridge a few minutes early) before mixing this cookie dough. Cold eggs can make the olive oil seize up a little bit, which can discourage the cookies from spreading as evenly.
I like denser, chewier chocolate chip cookies. For lighter, less dense, thinner cookies, reduce the amount of flour to 2 and 1/3 cup. Be sure to measure the flour correctly by scooping and leveling – you can see what a difference it makes here.
Use chocolate chips in place of chopped dark chocolate if you prefer. I like semi-sweet or dark chocolate chips.
These cookies freeze well once baked – just place them in an airtight container in the freezer and bring them back to room temperature or pop them in the microwave whenever you have a cookie craving. The raw dough will freeze as well, but be sure to bring it all the way back to room temperature before baking or the cookies won’t spread as easily when baked (I prefer to freeze the already-baked cookies with this recipe – just a little easier).
- Calories: 205