Olive Oil Chocolate Chip Cookies
If you’ve ever wondered how to take a classic chocolate chip cookie to the next level, these Olive Oil Chocolate Chip Cookies are exactly what you need. They’re soft, chewy, and decadent, but with a subtle depth of flavor from the extra virgin olive oil that sets them apart from ordinary cookies. The combination of butter and olive oil gives the cookies a rich, slightly nutty note while keeping them perfectly tender.
These cookies are all about balance — sweet, chocolatey, and slightly savory if you finish them with a sprinkle of flaked sea salt. They bake up soft in the center with golden edges, and the chunks of rich dark chocolate melt into little pockets of bliss in every bite. They’re the type of cookie that feels indulgent but sophisticated, perfect for when you want a grown-up twist on a classic treat.
What I love about this recipe is how simple it is. No crazy ingredients, no long prep, just a couple of bowls, some whisking and folding, and you’ve got cookies that look and taste bakery-quality. The melted butter and olive oil make the dough easy to mix and scoop, and you’ll notice the difference in texture and flavor immediately.
Plus, these cookies are perfect for sharing — or not! Whether you’re making a batch for friends, holiday treats, or just because, you’ll find yourself coming back to this recipe again and again. Soft, chewy, chocolatey, and just a hint of olive oil — they’re a little unique, a lot delicious, and impossible to resist.
Why We Use These Ingredients
- Unsalted Butter – Adds richness, moisture, and that classic cookie flavor.
- Extra Virgin Olive Oil – Gives the cookies a subtle, sophisticated depth and keeps them tender.
- Egg – Provides structure and helps bind the dough.
- Light Brown & Granulated Sugar – Brown sugar keeps the cookies chewy while granulated sugar balances sweetness and gives a slight crisp edge.
- Salt – Enhances the chocolate flavor and balances sweetness.
- Vanilla Extract – Adds warmth and depth to the flavor.
- Baking Soda – Helps the cookies rise and gives a soft, chewy texture.
- All-Purpose Flour – Provides structure while keeping cookies tender.
- Dark Chocolate – Rich chocolate pieces melt into every bite, creating decadent pockets of chocolate flavor.
Why You’ll Love These Cookies
- Soft and chewy with slightly crisp edges
- Deep chocolate flavor with a hint of olive oil sophistication
- Quick and easy to make with pantry staples
- Perfect for sharing, gifting, or just a cozy treat at home
How to Get the Best Olive Oil Chocolate Chip Cookies
- Use high-quality extra virgin olive oil. The flavor makes a noticeable difference.
- Don’t overmix the dough. Fold the flour and chocolate gently to keep the cookies tender.
- Scoop large cookies. Using a 2-ounce scoop creates bakery-style cookies with a soft center.
- Watch baking time carefully. Take them out when lightly golden — they continue baking on the tray.
- Add flaked sea salt after baking. It enhances the chocolate flavor and balances the sweetness.
Ingredients
- 6 tbsp unsalted butter, melted – 85 g
- 2 tbsp high-quality extra virgin olive oil – 30 g
- 1 large egg, room temperature – 50 g
- ¾ cup light brown sugar – 150 g
- ¼ cup granulated sugar – 50 g
- 1 tsp salt – 5 g
- 2 tsp vanilla extract – 10 g
- ½ tsp baking soda – 2 g
- 1 ⅓ cup all-purpose flour – 160 g
- 4 oz dark chocolate, roughly chopped (I use Tony’s Dark Chocolate) – 115 g
Directions
- Preheat oven to 350°F (175°C) and line a large cookie tray with parchment paper.
- In a medium bowl, combine melted butter, olive oil, egg, both sugars, salt, and vanilla extract.
- In a separate bowl, whisk together flour and baking soda.
- Fold the flour mixture into the wet ingredients until just combined.
- Fold in the chopped dark chocolate.
- Scoop dough using a 2-ounce cookie scoop, spacing about 1 inch apart on the baking sheet.
7. Bake for 12 minutes, until light golden brown. The cookies will continue baking slightly after you remove them from the oven.
8. Allow to cool slightly, then top with flaked sea salt if desired.
Make Ahead & Storage
Make Ahead
- Dough can be prepared and refrigerated for up to 2 days before baking.
Room Temperature
- Store baked cookies in an airtight container for up to 3 days.
Refrigerator
- Cookies can be stored in the refrigerator for up to 5 days.
Freezer
- Dough balls can be frozen for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes to the bake time.