Soft and chewy olive oil cookies with dark chocolate chunks and a sprinkle of sea salt.
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).