Can I make a thinner, crispier cookie?

Yes! For a thin, lacy cookie with exceptionally crispy edges, you can increase the amount of olive oil in this recipe. You may need to experiment a bit to find your perfect ratio! We've tested this cookie recipe with up to 300 grams of olive oil, which produces a very thin, lacy, crispy cookie that spreads out quite a bit in the oven (pictured below):

What kind of olive oil should I use?

The olive oil here isn't overpowering, but you WILL taste it in these cookies: So use a high-quality extra virgin olive oil that you like the flavor of! (If you aren't a fan of olive oil, we'd recommend trying our melted butter chocolate chip cookies instead.) For best results, use extra-virgin olive oil that is FRESH: Look for oil with a harvest date (often printed on the bottle) within the last year, and try to use it within a few months of purchasing. While we often think of olive oil like a shelf-stable product with no expiration date, it can actually change very quickly . If your oil is old, or if it's been exposed to a lot of light or extreme temperatures, it can turn bitter or rancid (which doesn't make for good cookies!) If you're unsure about the quality of your olive oil, give it a taste before you start baking! If you don't like the taste of it, don't use it in these cookies. We love splurging on these olive oils from EXAU , but you can also find excellent options on a budget! Learn more: The Best Supermarket Extra-Virgin Olive Oils .

Can I make this cookie dough ahead of time?

Yes! Mix the dough as directed, scoop it into dough balls, and store in an airtight container in the fridge for up to 3 days. Transfer refrigerated cookie dough balls directly to a lined baking sheet, and bake normally. To freeze cookie dough, scoop the dough into balls and place them on a baking sheet or large plate lined with a piece of parchment paper, waxed paper, or a nonstick baking mat. Place the cookie dough in the freezer for 2-3 hours, until frozen solid. Transfer frozen cookie dough balls to an airtight container and return to the freezer until you're ready to bake. To bake frozen cookie dough balls straight from the freezer, we recommend reducing the oven temperature to 350° F (a lower temp helps frozen cookies spread out more evenly!) Pro Tip: You can also use these make-ahead methods for our pistachio white chocolate cookies , everything cookies , and chocolate chip pecan cookies !

Can I use a stand mixer for this recipe?

Yes! If you prefer to use a stand mixer or hand mixer in your baking, you can certainly use those appliances for this recipe.

Can I make a small batch or half-batch of this recipe?

If you only want a few cookies, we recommend following our small batch chocolate chip cookie recipe , which yields just 6 cookies.

Can I use whole wheat flour?

You can swap up to 100 grams of the all purpose flour in this recipe for whole wheat flour without altering the texture too much. You can also try our whole wheat chocolate chip cookie recipe !

Salted Dark Chocolate Olive Oil Cookies

Name: Salted Dark Chocolate Olive Oil Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 160 grams high-quality extra virgin olive oil (3/4 cup); 4 grams vanilla extract (1 teaspoon); 2 eggs; 150 grams sugar (3/4 cup); 150 grams brown sugar (3/4 packed cup); 330 grams all purpose flour (about 2 3/4 cups when measured correctly by scooping and leveling); 2 grams kosher salt (1/2 teaspoon); 6 grams baking soda (1 teaspoon); 8 ounces dark or bittersweet baking chocolate, roughly chopped (see recipe notes); 8 grams flakey sea salt (2 teaspoons)

Description

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

Ingredients

Scale

160 grams high-quality extra virgin olive oil (3/4 cup)
4 grams vanilla extract (1 teaspoon)
2 eggs
150 grams sugar (3/4 cup)
150 grams brown sugar (3/4 packed cup)
330 grams all purpose flour (about 2 3/4 cups when measured correctly by scooping and leveling)
2 grams kosher salt (1/2 teaspoon)
6 grams baking soda (1 teaspoon)
8 ounces dark or bittersweet baking chocolate, roughly chopped (see recipe notes)
8 grams flakey sea salt (2 teaspoons)

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Instructions

Heat oven to 375° Fahrenheit. Line a large sheet pan with parchment paper.
In a large mixing bowl, whisk together olive oil, vanilla, eggs, sugar, and brown sugar.
Add flour, kosher salt, and baking soda to bowl; mix until just combined.
Fold chopped chocolate into the dough with a spoon or spatula. Note: If you like, reserve some chocolate pieces to top the cookies just before baking.
Use a 3-Tablespoon cookie scoop to portion out the dough; place each dough ball 1 inch apart on your prepared sheet pan. Note: This recipe makes quite a few cookies; you will likely need to work in batches.
Bake cookies at 375° F for 10-13 minutes, until lightly browned around the edges. Remove cookies from oven and immediately top with a sprinkle of flakey sea salt.
Transfer cookies to a wire rack to cool. Store cooled cookies in an airtight container on the counter for up to 3 days, or freeze for up to 3 months.

Notes

Please use a kitchen scale. Measuring by volume (with cups and teaspoons) is notoriously unreliable. The volume measurements provided above are approximate. For best results, use a kitchen scale and follow the gram measurements provided above!

A note about chocolate. In the photos above, we used two 60% Ghirardelli Baking Chocolate Bars. Use semi-sweet chocolate chips in place of chopped chocolate if you prefer. We love Ghirardelli or Lindt Chocolate bars for this recipe!

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.

For thinner or crispier cookies, you can add a bit of extra olive oil. We have tested this recipe with up to 300 grams of olive oil, which yielded a very thin, lacy, crisp cookie. You may need to experiment to find your perfect ratio!

Chill the cookie dough if you like. For a chewier, denser cookie, chill cookie dough in the fridge for 30 minutes before scooping and baking. For an aged cookie with even deeper flavor, you can scoop the cookie dough ahead of time, store cookie dough balls in an airtight container in the fridge for up to 3 days, then bake normally.

When to add the flaky salt. A previous version of this recipe added flaky salt to the cookie dough balls before baking; we have amended the instructions to add the flaky salt immediately after baking after years of additional testing and input from our recipe testing team. But you can honestly add the salt at either stage! Our team agreed that adding salt after baking makes it easier to control the distribution of salt, and better preserves the salt's bright, briny quality (but the difference is pretty minor - so add the salt whenever you like!)