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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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 (how to measure flour)
- 1 1/2 cups (203 g) bread flour (can replace with all purpose flour; see note)
- 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.
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