olive oil chocolate chip cookies

Chewy, crispy, and filled with chocolate! These olive oil chocolate chip cookies are so easy to make. They are made in one bowl, and you will have freshly baked cookies in under 30 minutes because these cookies don’t need to chill!

It is that time of year when life can get a little hectic, and it’s also cookie season! From one cookieholic to another, sometimes you just want a cookie now! And these olive oil chocolate chip cookies are the answer. Made in one bowl and no chilling necessary, you can have cookies in under 30 minutes! They are crispy on the outside with a chewy middle filled with chocolate pockets. Perfect after dinner, dessert, or an afternoon pick-me-up. 

Here are some more easy and fast cookies for when the craving hits and you just can’t wait! Try my chocolate peanut butter no-bake cookies, brown sugar cookies, or these chewy peanut butter cookies. Now, maybe you are looking for a chocolate chip cookie with butter. Then you should try my gooey chocolate chip cookies. 

Professional Tips for Making Olive Oil Chocolate Chip Cookies

• Use a cookie scoop. For evenly baked and sized cookies, use a cookie scoop. I like to roll them after, so they are gorgeous, but that isn’t a must. 
• Don’t chill the cookie dough. These cookies should go straight into the oven. I would not chill them or freeze them. They won’t bake as nicely. 
• Use a high-quality olive oil. They are olive oil cookies, so you will taste the olive oil and want it to be a flavor you enjoy. Also, check and make sure your oil isn’t expired, or your cookies can have an off taste.

Ingredients & Substitutions

• All-purpose Flour: All-purpose flour has just the right amount of gluten to make a chewy, soft chewy cookie.
• Baking Powder & Baking Soda: Using both baking powder and baking soda will allow the cookies to puff and spread for that chewy inside and crispy outside.
• Kosher Salt 
• Olive Oil: You will taste the olive oil in the cookie, it doesn’t necessarily have to be extra virgin olive oil, but be sure it’s an olive oil you enjoy. You can use vegetable oil, avocado oil, or melted coconut oil. Coconut oil will impart a unique flavor, so if you want a neutral cookie, use canola or fresh walnut oil. 
• Dark Brown Sugar: Dark brown sugar adds sweetness and a little moisture. This will keep the cookies softer while adding a nice, rich molasses flavor. Light brown sugar can also be used. 
• Granulated Sugar: Granulated sugar is here for sweetness. The sugar also shortens the gluten strands in the flour, creating that tender, crunchy cookie. 
• Vanilla Extract
• Egg & Egg Yolk: The egg and egg yolk are here to add fat, moisture, and leavening. The fat from the yolk adds richness and helps keep the cookies chewy. If you don’t feel like separating the egg yolk, just use the whole thing. It won’t impact the depth of flavor! The cookies will be a little flatter and less chewy, but not so much that anyone will notice or care. 
• Bittersweet Chocolate Chunks: I love bittersweet chocolate chips because they balance some of the sweetness in the cookies. They are also extra melty and will give you that melted chocolate pull that we live for! I prefer Scharffen Berger bittersweet dark chocolate chunks.
• Maldon Salt or Flaky Sea Salt (Optional)

See the recipe card for full information on ingredients and quantities.

Variations

• Change up the mix-ins. When it comes to a chocolate chip cookie base, the mix-in options are endless. Change the chocolate to milk or white. Make it with red and green confetti sprinkles for a fun holiday cookie. 
• Make these cookies with butter. Melt or brown some butter! You will need 1.5x the amount of butter to the oil. Allow your butter to cool to room temperature before using it, or the chocolate will melt when you fold it. 
• Add some zest! Taking inspiration from my olive oil cake, these cookies would be absolutely delightful with some orange zest! Zest the orange into the sugars mix and then scale the rest of your ingredients. Also, try using lemon or key lime zest.

How to Make Olive Oil Chocolate Chip Cookies

Use these instructions to make these perfect olive oil cookies every time! Further details and measurements can be found in the recipe card below.

Step 1: Preheat the oven to 325°F convection (with fan) or 350°F conventional (no fan). Line two baking sheets with parchment paper. 

Step 2: Whisk together the flour, baking soda, baking powder, and salt in a medium bowl; set aside. 

Step 3: In a large mixing bowl or the bowl of a stand mixer, whisk together olive oil, sugars, vanilla, egg and egg yolk. 

For the best emulsion, whisk the egg and egg yolk together with the sugars first. Followed by the olive oil and vanilla extract. 

Step 4: Add the dry ingredients to the sugar mixture and fold it until it is just combined with a silicone spatula.

Step 5: Add the chopped chocolate or chocolate chunks and stir to incorporate. 

Step 6: Scoop with a large cookie scoop (~1/4 cup) onto a lined baking sheet, and sprinkle with Maldon.

For the most round and beautiful cookies, roll them before placing them on the cookie sheet. 

Step 7: Bake 325°F convection (with fan) or 350°F conventional (no fan) until golden brown and no longer wet-looking in the center. This will take about 11-12 minutes. 

For extra delicious chocolate pockets, save some chopped chocolate or chocolate chunks to put on top of the cookies before baking. Then your cookies will look like they belong in a bakery!

Step 8: Remove from the baking sheet with a flat spatula and cool on a cooling rack.

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef-tested cookie recipe. Check out our other delicious, chef-developed chewy cookie recipes, including, but not limited to, oatmeal chocolate chip cookies, snickerdoodles, and lemon cookies.