Easy, chewy salted dark chocolate olive oil cookies get a unique flavor from quality olive oil, dark chocolate, and flakey sea salt - no butter!
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 easy salted chocolate chunk cookies use high-quality extra-virgin 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!) Pro tip: You can also swap olive oil for the butter in our favorite small batch chocolate chip cookies!
- Dark chocolate chunks! I love using roughly chopped dark chocolate Ghirardelli bars in this recipe.
- SEA SALT. A quick pinch of flakey sea salt (I love Maldon or Jacobsen 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 olive oil chocolate chunk cookies turn out just right:
- Measure your flour 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 for this cookie recipe. A bitter olive oil will produce a bitter cookie, so make sure you like the olive oil you're using (dip a piece of bread into it and give it a taste if you aren't sure!) The olive oil 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!
- Use great, flakey sea salt here for maximum punch - I love Maldon salt or Jacobsen Sea Salt.
- Store baked dark chocolate cookies in an airtight container on the counter. 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.
Can these cookies be frozen?
Yes - absolutely! These chocolate chip cookies can also be frozen for a few months once they're baked- 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. (You can also freeze the scooped dough if you prefer!)
Happy baking, friends!
HOW TO MAKE SALTED DARK CHOCOLATE OLIVE OIL COOKIES (VIDEO):
Soft and chewy olive oil cookies with dark chocolate chunks and a sprinkle of sea salt.
- ¾ cup high-quality extra virgin olive oil
- 1 teaspoon vanilla extract
- 2 eggs
- ¾ cup sugar
- ¾ cup packed brown sugar
- 2 ½ cups flour (measured correctly by scooping and leveling)
- ¼ tsp. salt
- 1 teaspoon baking soda
- 8 ounces dark or bittersweet baking chocolate, roughly chopped (see recipe notes)
- 2 teaspoons flakey sea salt (We love Maldon Salt)
MAKE THE DOUGH:
- 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 chocolate into the dough with a spoon or spatula.
FORM & SALT THE COOKIES:
- Line a large baking sheet with a silicone baking mat or a sheet of parchment paper.
- Use a 3-Tablespoon cookie scoop (I like this one) to scoop dough into balls. Place dough scoops 1 inch apart on the baking sheet.
- Top each dough ball with a pinch of flakey sea salt. Use your fingers to gently press the salt onto the surface of the dough if it doesn't want to stick on its own!
BAKE THE COOKIES:
- Bake cookies at 375 degrees F for 9-12 minutes until lightly browned. Remove to a wire rack to let cool.
SERVE & STORE THE COOKIES:
- Serve cookies immediately or let them cool completely and store in an airtight container on the counter for up to five days. These cookies also freeze well - freeze baked cookies in an airtight container for up to 3 months, or freeze scooped dough in an airtight container and defrost and bake as needed.
ABOUT THE CHOCOLATE: We used two 60% Ghiradelli Bars in these photos. Use 1 heaping cup dark or semi-sweet chocolate chips in place of chopped dark chocolate if you prefer. We recommend using chocolate labeled no higher than 70% cacao for these cookies - ultra-dark chocolate (labeled at 70% and above) can make them taste more bitter than sweet when combined with the olive oil. We love Ghiradelli or Lindt Chocolate bars or chips for this recipe!
STORING AND FREEZING THESE COOKIES: 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).
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.
We like denser, chewier chocolate chip cookies. For thinner or crispier cookies, reduce the amount of flour to 2 and ⅓ cup. Be sure to measure the flour correctly by scooping and leveling - you can see what a difference it makes here.
- Calories: 274
Keywords: Christmas, holiday, easy