Olive Oil Chocolate Chip Cookies
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These Olive Oil Chocolate Chip Cookies are dairy free, super crisp on the outside and perfectly gooey on the inside!
These Olive Oil Chocolate Chip Cookies are made with olive oil instead of butter which makes them dairy free and slightly healthier! They have crisp edges, gooey centers and a subtle olive oil flavor that pairs so well with the chocolate chips! These cookies are so easy to make because they don’t require a stand mixer or any chill time. For more delicious chocolate chip cookie variations try my Almond Butter Chocolate Chip Cookies, Oat Flour Chocolate Chip Cookies or Marshmallow Chocolate Chip Cookies!
Why You’ll Love These Olive Oil Chocolate Chip Cookies
- They’re ready in under 25 minutes.
- No stand/hand mixer required to make them thanks to the olive oil.
- No chill time. Just scoop and bake the dough right away!
- Dairy free (as long as you use dark chocolate chips)
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Extra virgin olive oil – provides flavor and structure. I recommend using extra virgin olive oil for best flavor.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Olive Oil Chocolate Chip Cookies
1. In a small bowl combine the all-purpose flour, baking soda and salt. Set aside.
2. In a large bowl mix the olive oil, brown sugar and granulated sugar until well combined.
3. Add the eggs one at a time and vanilla extract until just combined.
4. Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto the lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
6. Bake at 375°F for 10 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Olive Oil Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Olive Oil Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Sprinkle with flaky sea salt before baking. I like this brand.
- Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Baking sheets
- Parchment Paper
- Cookie Scoop
- Flaky sea salt
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Olive Oil Chocolate Chip Cookies
Equipment
- Cookie scoop (I use a 3 tbsp scoop)
- Baking sheets
- Parchment paper
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 240 g (1 cup) extra virgin olive oil
- 250 g (1 1/4 cups) brown sugar
- 100 g (1/2 cup) granulated sugar
- 2 eggs
- 1 ½ tsp vanilla extract
- 255 g (1 1/2 cups) chocolate chips
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or a silicone baking mat.
- In a small bowl combine the all-purpose flour, baking soda and salt. Set aside.
- In a large bowl mix the olive oil, brown sugar and granulated sugar until well combined.
- Add the eggs one at a time and vanilla extract until just combined.
- Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 3 tablespoon cookie scoop, scoop dough onto the lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
- Bake for 10 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Olive Oil Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
- Scooped cookie dough balls can be frozen for up to 3 months in a zip-top bag.
