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

Comments

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Recipe Rating




85 Comments

  • Sara January 21, 2023 at 8:36 PM

    5 stars
    We had these last night and they are my new favorite cookies

    Reply
    • Rebecca Firth January 23, 2023 at 6:48 PM

      You’ve made my day! So happy you loved them!!! xo

      Reply
  • John Brown January 19, 2023 at 6:10 PM

    5 stars
    These are incredible!!!

    Reply
  • Sally November 13, 2022 at 7:53 AM

    5 stars
    They look amazing. Can’t wait to try them. Love all the great tips!

    Reply
  • jk November 11, 2022 at 6:29 PM

    Rebecca, what brand of flour do you use? Asking because I use Pillsbury for chocolate chip cookies. Not happy with the results with King Arthur, assuming it’s due to their protein content.

    Reply
    • Rebecca Firth November 11, 2022 at 7:39 PM

      Hi JK! I use King Arthur all-purpose flour for recipe testing. I love it and find it very consistent; but yes, it does have a wee more protein than other all-purpose flours. Feel free to use your favorite flour with this recipe. xo

      Reply
  • Morgan November 9, 2022 at 8:49 AM

    5 stars
    I am making these this weekend!!!!!!! Cannot wait!!!!!!!

    Reply
  • Lorena Santiago November 8, 2022 at 7:08 PM

    5 stars
    Oh my God. This is one iof my favorite cookies.

    Reply
    • Rebecca Firth November 9, 2022 at 8:16 AM

      I’m glad you love them as much as I do! xo

      Reply
  • Karen August 1, 2021 at 12:01 PM

    Hi! Curious if you could use sesame oil in replacement of the olive oil? I’ve baked with tahini before but never with sesame oil…

    Thank you :)

    Reply
    • Rebecca Firth August 3, 2021 at 8:26 AM

      Hi Karen! I haven’t tried baking with sesame oil, to be honest…but you could give it a try for sure. The flavor could be quite lovely. If you make them that way let us know how it goes!!
      xox

      Reply
  • R April 13, 2020 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 April 13, 2020 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
  • Ashley January 19, 2019 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 January 19, 2019 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 August 26, 2018 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 August 26, 2018 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 May 24, 2018 at 9:16 PM

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

    Reply
  • Lilah February 8, 2018 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 February 10, 2018 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 March 25, 2019 at 1:36 PM

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

      Reply
  • Samantha Mogabgab January 14, 2018 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 February 8, 2018 at 4:43 AM

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

      Reply
  • agnes October 17, 2017 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 February 8, 2018 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 May 28, 2017 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 May 28, 2017 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
  • Susan Cohen June 1, 2017 at 4:01 PM

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

    Reply
  • Lindsey January 12, 2018 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
  • Rebecca Firth February 8, 2018 at 4:44 AM

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

    Reply
  • Rebecca Firth February 8, 2018 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 (http://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 February 8, 2018 at 4:50 AM

    Thank you so much Nisha!!! xox

    Reply
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