Dark Chocolate Olive Oil Cookies

These Dark Chocolate Olive Oil Cookies bumped some toasted walnut cookies out of the line-up because they were just too amazing not to share immediately. The feedfeed had a mixer this past week and I wanted to bake Julie + Dan (the owners) something special. Wait, let me take a step back…I actually made two different types of chocolate chip cookies last week. One batch for @husbandsthatcook (Adam + Ryan) because they did something sweet for me. And I love them. Their cookies had sunflower seed oil instead of olive oil and had three different types of chocolate: white, milk + dark chocolate. Then I made Julie’s batch with olive oil because I ran out of sunflower seed oil. Such is life. I also know that Julie prefers dark chocolate (respect). Any who, long and short of this ramble is that I absolutely LOVED the olive oil-dark chocolate combo of these olive oil cookies. It speaks to me in seductive ways that only butter, sugar and chocolate (and olive oil) can. So I wanted to post the recipe stat because, drumroll, this is our first cookie recipe of 2017…if you can believe it. Wait, don’t. I just checked. It’s the second. That’s cool too.

I also shared some of these dark chocolate olive oil cookies with Christine from @c.r.a.v.i.n.g.s because she’s sweet as pumpkin pie. And we had a sleepover after the feedfeed party and it was probably the funnest Monday night I’ve had in a long time.

Before We Get Started:

  • Tasting Notes. So, quick tasting notes… These olive oil cookies are chewy, slightly crispy on the outside and perfectly soft on the inside. Since we’re only using olive oil for half of our fat, it just gently scents the dough. I have a 100% olive oil cookie (no butter) that Gavin and I love as well. You can find that recipe here. The olive oil takes center stage in that cookie.
  • Olive Oil. Use a really delicious olive oil…one that you could drink straight from the bottle. It will lightly impart some flavor to the olive oil cookies. BUT, if you aren’t a fan of olive oil (which, we’ll need to discuss at a later time) or don’t have any handy, you could easily sub in another oil…just make sure it’s one that you love the taste of. If you want to channel Adam + Ryan’s cookies, use sunflower seed oil…I get the one from Trader Joes and I LOVE it. If you use this oil you get the textural benefits of oil but it impart zero flavor. I need to find a new word for ‘flavor.’
  • Chocolate Bars. Of course you can use chocolate chips…but the chopped up chocolate bars make them look so pretty. Coarsely chop them up and throw all of it, including the chocolate dust that clings to your cutting board, into the cookie dough. I love how the chocolate dust laces through the olive oil cookies. One last thought… Once I roll the dough balls, I like to set the side studded with the most chocolate facing up so that you’ll see it on the tops of the cookies…they’ll turn out prettier. Ok, wait, one final thought, really… Sometimes I use straight up chocolate bars, other times I get loaded chocolate bars…with caramel, sea salt, coconut and the like. Try it. You won’t be sad.
  • Bread Flour. If you’ve been following me awhile, you already have bread flour in your cupboard. If not, get some. It really does give your cookies amazing chew. I can’t live without it. BUT, if you can’t be bothered, you can sub in all-purpose flour for all of your flour. Just note that your cookies will have less chew and be flatter. Be sure not to skip freezing your dough balls prior to baking if you use 100% all-purpose flour as this will reduce spreading whilst baking.
  • Sifting Flour. Just prior to Christmas I went to a Bay Area IKEA with one of my tai tais (I talk more about my tai tais here, here and here). When we lived in China, IKEA was my life…I felt like I could trust the products and everything was inexpensive and there was zero bargaining (it gets exhausting). Plus, I could easily find things like Christmas tree ornaments and aquavit…basic living stuff. I hadn’t been to IKEA since I lived in China and it was heaven. When was the last time you went to an IKEA? You have to revisit. And while you’re there pick up a dirt cheap, fine-mesh strainer in the kitchen section. It’s huge. So I have started setting it atop my dry ingredient’s bowl and I pour my flour, baking powder, etc. through it. Then when it’s time to add my dry ingredients to my wet, I set the strainer atop the wet ingredient’s bowl and sift again. This takes ZERO effort and I swear it is making everything more lighter and airier. Frankly, in the past, when a recipe told me to sift my ingredients I would give the cookbook the finger, pour myself another martini and fluff everything around with a fork. But I swear this $2.99 strainer has given me a whole new lease on life. And if you’re giving me the finger right now, I completely understand. Could you pour me another martini too? That was a long story, but worth it, right? I think we’re closer now. I’m not going to add the sifting steps to the recipe because they are optional…but just know that you should be doing this, from now on, with your baking recipes. Now put your finger away.

Ok. Let’s get our bake on!

Dark Chocolate Olive Oil Cookies Recipe by Rebecca Firth - DisplacedHousewife

Dark Chocolate Olive Oil Cookies Recipe by Rebecca Firth - DisplacedHousewife

Dark Chocolate Olive Oil Cookies Recipe by Rebecca Firth - DisplacedHousewife

Dark Chocolate Olive Oil Cookies Recipe by Rebecca Firth - DisplacedHousewife

Dark Chocolate Olive Oil Cookies

Makes About 3 Dozen Cookies

INGREDIENTS

  • 1 1/2 cups of brown sugar (you can use dark, muscovado or light, your call), packed
  • 1 stick (4 ounces) unsalted butter, softened
  • 1/2 cup good quality olive oil*
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups bread flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3 1/2 cups dark chocolate, coarsely chopped or chips
  • Sea salt flakes for the tops (optional)

*You can omit the oil and use an additional stick of butter (4 ounces)  in its place. It will change the taste and texture of the cookie a bit, but will still be delicious.

***One last quick note on flours. I have only tested with the flours listed above. I use these flours often in my cookie and baking recipes…so if you get them, I’ll have lots of recipes for you to use them with. I wouldn’t have you go to the trouble of using different flours if I didn’t think it was worth it. If you happen to make these cookies using other flours, would you please note your results in the comments below so others can see? Thank you so much!! xo

INSTRUCTIONS

  1. Preheat your oven to 375 degrees F. Make sure you have a rack in the top third of your oven. Line a baking sheet with parchment paper or a silpat.
  2. In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, butter, oil and granulated sugar on medium speed until fully incorporated. Add the eggs + vanilla and mix on medium until everything is well blended. Take the bowl out of the mixer.
  3. In a medium bowl whisk together all-purpose flour, bread flour, baking powder, baking soda and sea salt.
  4. Add the flour mixture to the wet ingredients and fold until the cookie dough is barely blended. You still want to see streaks of flour. Add the chocolate chunks and fold until just mixed.* Gently roll into 2 tablespoon-sized balls, place on a parchment-covered baking sheet and allow about 2 inches of space between the dough balls. I like to freeze the dough balls for about 10 minutes prior to baking…this step is optional, but I like how it helps the cookies maintain their shape whilst baking (I don’t like super flat cookies).
  5. Bake the cookies in the top third of the oven for about 11 minutes. They will look slightly underdone. Fresh out of the oven, sprinkle with the sea salt flakes. Allow to cool on the baking sheet for 5 minutes post baking and then move to a cooling rack to finish cooling down.
  6. Be sure to tag @displacedhousewife #displacedhousewife so I can see your cookies!!

* At this point, you could put the dough, wrapped tightly in plastic wrap, in the fridge for several days, if you want to make the cookies another day. Additionally, you could also roll the dough into balls, freeze in a single layer on a cookie sheet and then shove them in a resealable plastic bag and put back in the freezer to have dark chocolate olive oil cookies on-demand…just add a minute or two to the bake time.

On My Mind

  • Oscar predictions are fun, right? I like to print out these forms and guess. Do you ever do this or am I revealing my inner nerd?
  • Can’t wait for this…but Alan Rickman. Massive tears. Loved him in Love, Actually but he will always be Professor Snape. RIP.
  • Lately, the news reads like something out of a novel. Are you with me? I can’t keep up.
  • It’s Piglet time again!!!! I bought Simple and I’m waiting for it to arrive. Can’t wait. Do you all have any of these cookbooks? Thoughts?
  • Let’s meet, have drinks and watch this happen. There is still a lot of magic in the world.
  • I want to make this Tomatillo Shakshuka and I can’t wait for her cookbook!!
  • Here’s our Oscar dinner…along with these cookies.
  • A new season of Vice started on HBO — watch it!!!!
  • Please please please watch The White Helmets documentary on Netflix.
  • This makes me happy.
  • PS I seriously have more chocolate chunk cookies planned for us this year…because we can never have too many. Are you with me?
  • I hope you all have a wonderful week. Sending lots of love to you!!

xoxox

74 Comments

  • R 2020/04/13 at 1:21 PM

    Hi Rebecca! Could I submit the half of bread flour with whole wheat and the other half with spelt?

    Reply
    • Rebecca Firth 2020/04/13 at 4:07 PM

      Hi! White whole wheat flour would be a great substitute. If I was going to use whole wheat and/or spelt, I would make it for a smaller percentage of the overall flour. Maybe 2 to 2 1/2 cups of all purpose flour and fill the remaining amount with the whole wheat and/or spelt. If you use too much of whole wheat/spelt you could end up with a dense cookie. Let me know how much you use and how it goes — I would love to hear!! xoxo

      Reply
  • The {Great} Chocolate Chip Cookie Challenge • Southern Shelle 2019/04/28 at 8:03 PM

    […] Displaced Housewife, Rebecca Firth Dark Chocolate Olive Oil  Cookies […]

    Reply
  • Ashley 2019/01/19 at 4:33 PM

    Hi Rebecca! I made a big batch of these last night using 100% all purpose flour in the place of the bread flour and they turned out wonderfully! Thanks for the great recipe :)

    Reply
    • Rebecca Firth 2019/01/19 at 6:21 PM

      Hi Ashley!
      I love it when people come back and let me know how their tweaks work — thank you so much!! I’m so happy you loved them!! xoxo

      Reply
  • Grace Baker 2018/08/26 at 6:43 AM

    Hi Rebecca! First, this is my ALL time favorite cookie recipe! I was wondering if you had done any testing with using a convection oven to bake these… did you adjust the temp or time at all?

    Reply
    • Rebecca Firth 2018/08/26 at 5:07 PM

      Hey Grace, I have not–if you do make them in a convection will you let me know how it goes?? And I’m so happy to hear this!!!! I love this cookie too. I have a brand new olive oil chocolate chip cookie recipe in The Cookie Book — they’re called Big Ass Olive Oil Chocolate Chip Cookies and if you love these, you will def love them!! Happy baking! xoxo

      Reply
  • Sherry 2018/05/24 at 9:16 PM

    For your recipes that call for “dark” chocolate–is it semisweet, bittersweet, or unsweetened?

    Reply
  • Lilah 2018/02/08 at 8:21 AM

    Just wanted to say these cookies were TOP SHELF! I may have butchered the recipe a little but I think it may be helpful for some to know that I replaced the eggs with flax eggs, used only unsifted AP flour, used a pretty cheap brand of EVOO and a stick of earth balance and they were still killer. THANK YOU!

    Reply
    • Rebecca Firth 2018/02/10 at 6:23 PM

      Hi Lilah! I loveeeee when people adapt a recipe to suit them. Thank you so much for sharing. Happy baking!! xoxo

      Reply
    • Victoria 2019/03/25 at 1:36 PM

      Yes! So happy to find a veganized version in the comments!

      Reply
  • Samantha Mogabgab 2018/01/14 at 12:25 AM

    These are my FAVORITE! My friends request them now. I ended up substituting the olive oil for coconut oil one time and think I may love that even more! Thankful for the thorough instructions/explanations of why you used certain ingredients!

    Reply
    • Rebecca Firth 2018/02/08 at 4:43 AM

      Samantha, thank you so much!!!! This makes me so happy!!! xoxo

      Reply
  • agnes 2017/10/17 at 4:24 AM

    hi, love the recipe, have made 2x (and the bicurious peanut butter 1x) – but mine seem to end up like “dome” rather than even height across like yours.. any idea why? I make them into little balls like you said.
    It looks like this: https://www.instagram.com/p/BWe9Ny-hUyR/?taken-by=oh.mantequilla although I picked the least domed ones to photograph hehehhe…. thanks in advance, love the site.

    Reply
    • Rebecca Firth 2018/02/08 at 4:47 AM

      Hi Agnes!!
      I’m going to cut + paste a conversation I had with someone else about why some cookies dome and others spread. If you follow the recipe to the letter, then it could be some of these things:

      Having just turned in my cookie cookbook manuscript (and having baked a TON of cookies in the past however many months), I do know that even if you follow a recipe to the letter, there are some things that can yield a different looking cookie. One of the biggest things I noticed, was the difference between rolling cookie balls and using a cookie scoop. The latter yields a puffier cookie every time. The other thing that makes a huge difference, is how much dough is used per cookie. Make them a generous 2 tbsps or even bigger. I used to eyeball the size of a cookie ball and now I measure them out so I can be more precise. That can make quite a difference. One last thing that I’ve noticed makes a difference (and it’s totally bizarre and I have zero science to support this) but cookies made with chocolate chips tend to be puffier (in my experience) than with chopped chocolate.

      Two other suggestions: skip the freezer time and your cookie will spread more and consider baking them at 350F in the center of the oven…this will also make them spread more. I hope this helps!!! Sorry for the late reply!! xoxo

      Reply
  • Alicia 2017/05/28 at 1:12 PM

    Tried this recipe this morning, using the bread flour and sifting really makes for an amazing texture! Taste is amazing too! Personally, I like my cookies a little bit sweeter so next time I will add some extra sugar

    Reply
    • Rebecca Firth 2017/05/28 at 1:36 PM

      Hi Alicia! I’m so glad you liked them! If you make them with more sugar come back and let us know what you did!! I always love to hear about different recipe tweaks! Happy baking!! xo

      Reply
  • Monica 2017/05/10 at 12:04 PM

    Your cookies are all stunning and I had to try these after seeing them on IG. They didn’t disappoint – we loved the texture so much. You created a perfect marriage of several good chocolate chip recipes. Thank you! : )

    Reply
    • Rebecca Firth 2018/02/08 at 4:44 AM

      Hi Monica!! Thank you so much for this sweet note!!! xoxo

      Reply
  • Rebecca Firth 2017/04/22 at 7:03 PM

    Hi Brooke! I love when people share their substitutions — thank you so much!!! And I am so happy that you love them!!! xoxoxo

    Reply
  • Lindsey 2018/01/12 at 5:27 PM

    Hey what flour did you use that was gluten free? And did you need to add baking soda or powder? Thx!

    Reply
  • Susan Cohen 2017/06/01 at 4:01 PM

    Thanks not homemade bread flour that’s home self-rising flour.

    Reply
  • Rebecca Firth 2018/02/08 at 4:47 AM

    Hi Lindsey! I apologize for the delay in getting to your question. My favorite gluten free flour is Thomas Keller’s Cup 4 Cup — it’s amazing and the one she mentioned above. I just tested my GF Chocolate Chip Cookie recipe (https://www.displacedhousewife.com/?p=2510) and I tried it with Cup 4 Cup and then King Arthur Flour and Bob’s Measure 4 Measure/Cup For Cup GF flours and I still love the TK Cup 4 Cup best. You still need to add baking soda + powder to the cookie. If you try it let me know, I would love to hear!! Happy baking!
    xoxo

    Reply
  • Rebecca Firth 2018/02/08 at 4:50 AM

    Thank you so much Nisha!!! xox

    Reply
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