Salted Olive Oil Chocolate Chip Cookies

Your favorite chocolate chip cookie but made with some olive oil for the most insane cookie texture ever! These salted dark chocolate 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, the oil just gently scents the dough. One of my original olive oil cookies--you will love these!
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A close up of a chocolate chip cookie on a white surface.

These Salted Olive Oil Chocolate Chip Cookies speak to me in seductive ways that only butter, sugar and chocolate (and olive oil) can. These are the perfect chocolate chip cookie with dark chocolate and flaky sea salt to finish!

I adore baking with olive oil in everything from lemony lemon olive oil cakes, my favorite blueberry muffins and these GIANT all-olive oil chocolate chip cookies. I even have a Lemon Olive Oil Chiffon Cake in The Cake Book!

These cookies are also the inspiration for the mega popular Big-Ass Olive Oil Cookies from The Cookie Book! Can you tell I love baking with olive oil?

A stack of cookies with a glass jar of milk in the background.

Olive Oil Cookies Taste Like…

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.

A close up shot of a bunch of cookies.
All of the ingredients for these cookies: butter, oil, eggs, flour, sugar, chocolate, vanilla, baking powder, baking soda and salt.
Step 1:
First, gather your cookie Ingredients (brown sugar, olive oil, butter, sugar, eggs, vanilla, all-purpose flour, bread flour (can use AP for all), baking soda, baking powder, sea salt and chocolate)

Olive Oil Chocolate Chip Cookies are The Best!

Use a really delicious olive oil…one that you could drink straight from the bottle. It will lightly impart some flavor into the olive oil cookies. Pick an olive oil that is extra virgin and has a mild flavor. I love this California Olive Ranch for when I’m baking.

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. I love Sunflower or Grapeseed oil.

I also use Avocado Oil in a pinch, however note that it has a strong green hue that lighter doughs (such as this one) can take on.

A bunch of cookies!
A bowl with brown sugar, sugar and butter.
Whipped up butter, sugar and oil.
Step 2:
Cream your brown sugar, olive oil, butter and sugar until light and creamy

Chopped Chocolate Takes Your
Chocolate Chip Cookies to the NEXT LEVEL

Of course you can use chocolate chips in your cookies! But I absolutely love chopped chocolate for several reasons:

  1. I love seeing puddles of chocolate in my chocolate chip cookies (see photos!).
  2. Chopped chocolate (bars, callets and discs) will melt into puddles, whilst chocolate chips are actually created to hold their shape.
  3. You can add a heap of fun flavor to your chocolate chip cookies with candy bars. Toffee chocolate bars, espresso chocolate bars…sky’s the limit!

To use, 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 throughout the finished cookies.

One last thought… Once I roll the dough balls, I like to place the side studded with the most chocolate facing up so that you’ll see it on the tops of the cookies. This makes for a really beautiful finished cookie.

Dark Chocolate

Remember that dark chocolate covers both semi-sweet and bittersweet chocolate (with some labels simply calling it: dark chocolate), so pick what chocolate makes you happy — this is your cookie!

 I’m loving these baking chips and these are my most favorite Callebaut callets (if you want chip vibes); I used this enormous Callebaut bar (chopped up) when testing this recipe (delicious chocolate, melts beautifully — LOVE). 

A broken cookie on a plate.
Cookie dough with streaks of dough visible.
Step 3:
Add in the whisked dry ingredients until barely combined and you still see streaks of flour
A big bowl of cookie dough!
Step 4:
Fold in the chocolate (if using chopped chocolate, add the chocolate dust left on your cutting board!) until *just* combined
A bowl of cookie dough and a baking sheet with cookie dough balls.
Step 5:
Scoop your dough balls and your 11 minutes away from cookie heaven!

Bread Flour in Cookies

If you’ve been following me for 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 1:1 for all of your flour. Just note that your cookies will have less chew and be flatter (but dare I say, still fab).

For more cookies with bread flour, click here!

Lots of cookie dough balls.

Storing & Freezing Cookie Dough

At Step #3 you can put the dough, wrapped tightly in plastic wrap, in the fridge for several days.

Additionally, you can also roll the dough into balls, freeze in a single layer on a baking 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.

A  bunch of chocolate chip cookies on a cooling rack.

Favorite Cookie Equipment 

Either an Electric Stand Mixer or this is my favorite Hand-Held Mixer (it’s in all of my videos!)

This will help you really whip up your eggs + sugar.

My favorite extra-large Cookie Sheets

These will let you bake more cookies at a time (make sure they’ll fit in your oven). These are restaurant grade and I love them for everything from cookies to roasting veggies and sheet-pan dinners!

This is the 2-tablespoon Cookie Scoop I used for these cookies

You can also eyeball the size and use a spoon.

The Spatula that I use for literally EVERYTHING

The set of heat-safe Glass Bowls that I for mixing

My favorite Scale because cookies thrive with precision

A stick of cookies  -- YUM!

About This Cookie

It has a chewy and soft interior and crunchy exterior (this is thanks to the higher heat, baking in the top third of the oven, and the combo of butter + olive oil).

This recipe has been updated from the original. The chill in the freezer (pre-bake) is unnecessary. *IF* you’d like a puffier cookie, by all means chill for 10 minutes in your freezer prior to baking.

When updating this recipe I reduced the amount of chocolate by half (like, wow, that’s a lot of chocolate!). I really believe that the amount listed in the recipe is PERFECT now!

One last note on the recipe update… I was truly convinced that I was going to want to lower the oven temperature, maybe delete the bread flour and I forced myself to make the recipe just as I’d written it in 2017…and guess what? It was SO GOOD!!! I love it just as is, minus the two changes noted above.

Excited to introduce this cookie to a whole new crew of bakers. As you can see from the comment’s section, this is a favorite cookie on DisplacedHousewife! xo

A close up shot of a chocolate chip cookie.

Grab My Favorite Cookies Tips for Perfect Cookies, make these Crinkly, Fudgy Brownie Cookies (they’re so good!) or try my favorite, S’more Cookie Bars!

Don’t forget all of my other favorite chocolate chip cookie recipes (in addition to these!): Salted Olive Oil Chocolate Chip, Brown Butter Chocolate Chip Cookies, Espresso Chocolate Chip Cookies ☕️, DO NOT sleep on these Brown Butter Muscovado Bar Cookies and/or get all of the cookie recipes right here!

Salted Olive Oil Chocolate Chip Cookies

Your favorite chocolate chip cookie but made with some olive oil for the most insane cookie texture ever! These salted dark chocolate 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, the oil just gently scents the dough. One of my original olive oil cookies–you will love these!
5 from 7 reviews
Print Save Rate
Prep Time: 20 minutes
Cook Time: 11 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Dark Chocolate, Chocolate Chip Cookies, Olive Oil Cookies, Dessert, Baking, Cookies
Servings: 34 Cookies

Ingredients

  • 1 1/2 cups (330 g) light brown sugar, packed
  • 8 tablespoons (113 grams/4 oz) unsalted butter, room temperature
  • 1/2 cup (112 g) good quality extra-virgin olive oil
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon (13 g) pure vanilla extract
  • 1 1/2 cups (203 g) all-purpose flour
  • 1 1/2 cups (203 g) bread flour
  • 2 teaspoons (10 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (6 g) sea salt
  • 2 cups (340 g) dark chocolate, coarsely chopped or chips
  • Sea salt flakes for the tops, optional

Instructions

  • Preheat your oven to 375F (190C). Make sure you have a rack in the top third of your oven (allow at least six inches (15cm) from the heat source). Line several baking sheets with parchment paper.
  • In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, butter, oil and granulated sugar on medium speed for about 5 minutes or until fully incorporated, light and creamy. Add the eggs, one at a time, making sure each is well blended before adding the next. Add the vanilla and mix on medium until everything is well blended. Take the bowl out of the mixer.
  • In a medium bowl whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add the flour mixture to the wet ingredients and fold until the cookie dough is barely blended and you still see streaks of flour. Add the chocolate chunks and fold until just mixed.
  • Gently roll 2 tablespoon-sized balls, place on the prepared baking sheet and allow about 2 inches (5 cm) of space between the dough balls. 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, if using. Allow to cool on the baking sheet for 5 minutes and then transfer to a rack to finish cooling.

Video

Notes

*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 love this cookie with the bread flour + all-purpose flour combo. However, if you only have all-purpose flour on hand you can use that for both flours.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

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    85 Comments

    • Monica May 10, 2017 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
    • Karen April 21, 2017 at 7:48 PM

      Interested to know if you approve of “homemade bread flour” where you manually add the salt and baking powder to regular flour. Thoughts?

      Reply
      • Rebecca Firth April 22, 2017 at 7:00 PM

        Hi Karen! I have never made homemade bread flour before so I can’t speak to how it would work. I use bread flour because it has a higher protein count than regular all-purpose…it gives cookies great structure and chew. If you can get your hands on some, I highly recommend!!! Another alternative would be white whole wheat flour…it also yields good structure (plus flavor) in a cookie and would be a good substitute. Let me know what you end up using!! xoxo

        Reply
    • Brooke Powers April 20, 2017 at 7:37 PM

      Hey! Thanks for such a great recipe! I have made them three times so far and plan on making them forever! My latest batch I made Gluten free and had great success by adding one extra egg. I used cup4cup and did not chill them… when they came out they were a tad puffy so I banged the cookie sheet on the counter a few times and they turned out perfect!
      Just thought I would share that if anyone had questions about making them GF.

      Reply
      • Rebecca Firth April 22, 2017 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
    • Nisha @ Honey What's Cooking March 14, 2017 at 5:52 AM

      Olive oil in cookies.. wow. These cookies look decadent and ooey gooey. First time visitor. Beautiful blog you have here!

      Reply
    • Kenzie Goan March 13, 2017 at 12:08 AM

      I made these cookies last night and I wasn’t so sure if I liked the taste but when I tried another they started to grow on me. These cookies are so delicious!

      Reply
      • Rebecca Firth March 13, 2017 at 3:50 AM

        These are like crack for me–I just made more tonight!! I’m so glad you like them. Be careful, they’re addictive!!! xox

        Reply
    • Theresa March 11, 2017 at 2:23 AM

      Can you use EVOO? Just wondering if regular olive oil imparts more or less flavor than EVOO. Can’t wait to try this recipe!

      Reply
      • Rebecca Firth March 11, 2017 at 3:15 PM

        Hi Theresa! I find it really depends on what olive oil brand you pick and what type of flavor you’re going for. My son and I love a stronger olive oil flavor, my daughter not so much. However, this particular cookie uses the olive oil for only half the fat, so the olive oil doesn’t impart too much flavor, in my opinion. Go with an oil that you love straight from the bottle. EVOO is perfect! I hope this helps. Have fun baking and I hope you love them!! xoxo

        Reply
    • Michelle March 5, 2017 at 9:59 PM

      I tried this recipe super late last night and had to bake one (b/c I could not wait until the morning hehe), and it’s the perfect chocolate cookie! So chewy! Thanks for your recipe and thoughts. :)

      Reply
      • Rebecca Firth March 5, 2017 at 11:15 PM

        This makes me so happy to hear!! Enjoy every last bite!!! xox

        Reply
    • Erin Clarkson March 5, 2017 at 2:18 PM

      I keep coming back here to perve on these – I think they are going to have to be made in my kitchen very very soon!

      x

      Reply
      • Rebecca Firth March 5, 2017 at 7:32 PM

        You’re so funny — I hope you do make them!! xoxo

        Reply
    • Jen March 5, 2017 at 9:11 AM

      I made this tonight using 2 cups plain flour and 1 cup self raising, leaving out the baking soda and powder (slightly different flours available in Australia) and baked on 175 degrees Celsius (fan forced oven) and they turned out perfectly! Going to use them to make ice cream sandwiches- deeeeelish! Thank you :)

      Reply
      • Rebecca Firth March 5, 2017 at 7:32 PM

        Oh my god…I want one!!! Sounds so good!!! xoxo

        Reply
    • Christine Mason March 5, 2017 at 1:46 AM

      ^ me too, me too! Making tomorrow, :-)

      Reply
      • Rebecca Firth March 5, 2017 at 3:56 PM

        I can’t wait to hear how you like them!!! xoxo

        Reply
    • Jennifer Emilson March 1, 2017 at 4:35 PM

      Baking these up right now. Love the recipe! I had to test one from my first batch- oh yes!!!
      I loved this entire post. Especially all your random thoughts at the end. You’re a sweet hoot!

      Reply
      • Rebecca Firth March 1, 2017 at 5:16 PM

        Oh YAY Jennifer!!! I’m so glad you love the recipe — that makes me so happy to hear!!! …I had lots to say…so much happening in the world right now. Sending you lots of love!! xoxo

        Reply
    • Traci | Vanilla And Bean February 28, 2017 at 8:07 PM

      What fun hanging out with foodie friends! These look fabulous and I looove the bread flour thing, of course. And multiple varieties and shapes of chocolate is the way to gooo! Since I love dark chocolate.. it’s always chunk and chip for me… but I don’t think I’d pass up a milk chocolate one! I LOVE that top photo Rebecca – and your new design is looking gorgeous!

      Reply
      • Rebecca Firth March 1, 2017 at 5:17 PM

        Hi Traci!!! Thank you so much for the sweet comments about my site + photo!! I’m OBSESSED with bread flour — it’s pretty magical!! xoxo

        Reply
    • Ruby February 28, 2017 at 4:31 PM

      You are the cookie queen! I have got to try your methods. I’ve always loved that dark chocolate/olive oil combination, it feels classy with a bit of mystery (I always seem to personify my food). Can’t wait to whip up a batch xoxo

      Reply
      • Rebecca Firth February 28, 2017 at 6:18 PM

        Aww Ruby, thank you!!! And I’m all about the personification!!! ;)

        Reply
    • Laura | Tutti Dolci February 27, 2017 at 11:20 PM

      My Monday needs *all* the cookies, as per usual. These are stunners! Can I be your neighbor?! xo

      Reply
      • Rebecca Firth February 28, 2017 at 6:18 PM

        YES!!! Please, be my neighbor!!! Cookies all day, every day!! xoxoxo

        Reply
    • Karen @ Seasonal Cravings February 27, 2017 at 7:10 PM

      You have some seriously lucky friends who get cookies baked by you! I love the idea of using loaded chocolate bars to chop up in these cookies. I’ll bet it really takes them over the top!

      Reply
      • Rebecca Firth February 28, 2017 at 6:19 PM

        You have to try the loaded chocolate bars!!! They’re the best. I love the ones at Trader Joes!!! xoxo

        Reply
    • Mary Ann | The Beach House Kitchen February 27, 2017 at 1:51 PM

      You know I’m a total sucker for your chocolate chip cookies Rebecca! I’ll be trying these asap and freezing some of the dough of course, so I can treat myself when a craving hits!

      Reply
      • Rebecca Firth February 27, 2017 at 5:06 PM

        Yes!! Thank you so much Mary Ann!!! And double yes on the freezing. I just made more for my kids yesterday and froze most of the batter. A) because I have zero self control and B) so we can have fresh cookies, whenever!!! Wishing you a wonderful week!! xoxo

        Reply
    • amisha February 27, 2017 at 6:44 AM

      oh your cookies are AHmazing! I love that first shot a lot! And your writing is seriously funny! And yes to Alan Rickman! Loved him in Love A, and HP.

      Reply
      • Rebecca Firth February 27, 2017 at 5:01 PM

        Hi Amisha!!! Thank you for the sweet words!!! And yes, Alan Rickman. Amazing. :(….

        Reply
    • Divya February 26, 2017 at 11:34 PM

      Hie
      These definitely look delicious.
      My family doesn’t eat eggs. You have a recipe for without eggs?

      Reply
      • Rebecca Firth February 27, 2017 at 5:00 PM

        Hi Divya! I don’t have an eggless cookie recipe. However, you could replace the 2 eggs with 6 tablespoons of aquafaba. I haven’t done it, but I’ve heard it works great. If you try, come back and let us know how it works out. Have fun!! xo

        Reply
      • Kaitlyn March 2, 2017 at 3:20 PM

        Hey there! I can’t eat eggs either I usually supplement using flax eggs and they work great! Each egg is 1 tbsp of flaxmeal + 2.5 tbsp warm water.

        Reply
        • Rebecca Firth March 2, 2017 at 4:30 PM

          Oh that’s a good one–thank you for adding this!! Also, I think you can use chia seeds in a similar fashion… xo

          Reply
    • Natacha February 26, 2017 at 8:14 PM

      Your writing is cracking me up lady!!! These cookies are exactly what I need today – and now I want a martini too.

      Reply
      • Rebecca Firth February 26, 2017 at 8:16 PM

        Cookies + martinis are the best!!!! Plus, it’s Oscar night?!?! xoxo

        Reply
    • Adam & Ryan February 26, 2017 at 7:08 PM

      These cookies were EVERYTHING. We feel so lucky!! Also, you’re hilarious, we love you, and we cannot WAIT to hang next week! Let’s get baking!

      Reply
      • Rebecca Firth February 26, 2017 at 8:13 PM

        You guys are THE BEST!!! Can’t wait to see you!! xoxox

        Reply
    • Fabiana February 26, 2017 at 3:39 AM

      I love this recipe. I also love the way you described the sifting flour process lol! I have a big mesh strainer too that I use all the time. It does make a difference when sifting flour. I didn’t know that when you use bread flour the cookies turn out chewy. Great to know! ❤

      Reply
      • Rebecca Firth February 26, 2017 at 4:03 AM

        Because we’re always baking and drinking martinis and giving cookbooks the finger, right? ;) xoxo

        PS And thank you!!!

        Reply
    • Christine | What do you crave? February 25, 2017 at 10:50 PM

      Cheers to fun Mondays and dark chocolate chip cookies! These look amazing B-Dizzle and I almost think I could bake them! Haha. And a new Love Acrually?! Love Alan Rickman! It won’t be the same without him!

      Reply
      • Rebecca Firth February 25, 2017 at 10:59 PM

        You could totes make them!!! And definite cheers to fun Mondays. We might need to make that happen quarterly?!?!? xoxo

        Reply
    • amanda paa February 25, 2017 at 10:45 PM

      i wish you were my neighbor. the end.

      Reply
    • fatimah | petitbakes February 25, 2017 at 10:35 PM

      oh, em gee!! you know I have a weakness for your cookies…making these asap! xo

      Reply
      • Rebecca Firth February 25, 2017 at 10:41 PM

        Hey Lady!!! That’s music to my ears — I hope you do!! xoxo

        Reply
    • Kaiya February 25, 2017 at 10:23 PM

      OMG! I saw your post on IG about these and I had to subscribe to your newsletter! These are so simple, yet look delicious, definitely making these soon!

      Reply
      • Rebecca Firth February 25, 2017 at 10:24 PM

        Thank you Kaiya!!! I hope you love them + thanks for subscribing!! xoxo

        Reply
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