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


  • 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


  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!!



  • 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! : )

  • Karen 2017/04/21 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?

    • Rebecca Firth 2017/04/22 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

  • Brooke Powers 2017/04/20 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.

    • 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

  • Nisha @ Honey What's Cooking 2017/03/14 at 5:52 AM

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

  • Kenzie Goan 2017/03/13 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!

    • Rebecca Firth 2017/03/13 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

  • Theresa 2017/03/11 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!

    • Rebecca Firth 2017/03/11 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. I think EVOO should work just fine if that’s what you have on hand! I hope this helps. Have fun baking and I hope you love them!! xoxo

  • Michelle 2017/03/05 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. :)

    • Rebecca Firth 2017/03/05 at 11:15 PM

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

  • Erin Clarkson 2017/03/05 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!


    • Rebecca Firth 2017/03/05 at 7:32 PM

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

  • Jen 2017/03/05 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 :)

    • Rebecca Firth 2017/03/05 at 7:32 PM

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

  • Christine Mason 2017/03/05 at 1:46 AM

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

    • Rebecca Firth 2017/03/05 at 3:56 PM

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

  • Jennifer Emilson 2017/03/01 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!

    • Rebecca Firth 2017/03/01 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

  • Traci | Vanilla And Bean 2017/02/28 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!

    • Rebecca Firth 2017/03/01 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

  • Ruby 2017/02/28 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

    • Rebecca Firth 2017/02/28 at 6:18 PM

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

  • Laura | Tutti Dolci 2017/02/27 at 11:20 PM

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

    • Rebecca Firth 2017/02/28 at 6:18 PM

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

  • Karen @ Seasonal Cravings 2017/02/27 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!

    • Rebecca Firth 2017/02/28 at 6:19 PM

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

  • Mary Ann | The Beach House Kitchen 2017/02/27 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!

    • Rebecca Firth 2017/02/27 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

  • amisha 2017/02/27 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.

    • Rebecca Firth 2017/02/27 at 5:01 PM

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

  • Divya 2017/02/26 at 11:34 PM

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

    • Rebecca Firth 2017/02/27 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

    • Kaitlyn 2017/03/02 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.

      • Rebecca Firth 2017/03/02 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

  • Natacha 2017/02/26 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.

    • Rebecca Firth 2017/02/26 at 8:16 PM

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

  • Adam & Ryan 2017/02/26 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!

    • Rebecca Firth 2017/02/26 at 8:13 PM

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

  • Fabiana 2017/02/26 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! ❤

    • Rebecca Firth 2017/02/26 at 4:03 AM

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

      PS And thank you!!!

  • Christine | What do you crave? 2017/02/25 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!

    • Rebecca Firth 2017/02/25 at 10:59 PM

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

  • amanda paa 2017/02/25 at 10:45 PM

    i wish you were my neighbor. the end.

  • fatimah | petitbakes 2017/02/25 at 10:35 PM

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

    • Rebecca Firth 2017/02/25 at 10:41 PM

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

  • Kaiya 2017/02/25 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!

    • Rebecca Firth 2017/02/25 at 10:24 PM

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

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