Description

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

Ingredients

Scale

3/4 cup high-quality extra virgin olive oil
1 teaspoon vanilla extract
2 eggs
3/4 cup sugar
3/4 cup packed brown sugar
2 1/2 cups flour (measured correctly by scooping and leveling)
1/4 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)

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

EQUIPMENT AND INGREDIENTS:
Silpat Nonstick Baking Mat
3-Tablespoon Cookie Scoop
Maldon Sea Salt Flakes
Ghirardelli Dark Chocolate Bar

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 1/3 cup. Be sure to measure the flour correctly by scooping and leveling - you can see what a difference it makes here.