How do I store my olive oil chocolate chip cookies?

Store your baked cookies well-wrapped or in an airtight container for 3 days at room temperature or in the freezer for up to 2 months. You can freeze the cookie dough for up to 2 months and have some ready-to-bake cookies for any day of the week. The cookies don’t bake as nicely from frozen but are just as delicious.

Why should I use olive oil in my chocolate chip cookies?

Not only will it add a fun new twist to the classic chocolate chip cookie, but olive oil is a healthy fat and is full of omega-3s, adding some nutrition to your cookies.

What is the difference between chocolate chunks and chips?

Besides the difference in shape, chocolate chunks or chopped-up chocolate bars don’t have the additives that chocolate chips have that allow them to hold their shape in the oven. This means they will melt quicker, spread the dough out more, and have a smoother finish.

olive oil chocolate chip cookies

Description

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!

Ingredients

Scale

2 cups all-purpose flour (250g)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup olive oil (105g)
1 cup dark brown sugar or light (226g)
1/2 cup granulated sugar (115g)
1 1/2 teaspoons vanilla extract
1 large eggs
1 egg yolks
7 oz bittersweet Chocolate, chopped
Maldon or fleur de sel, for sprinkling, optional

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Instructions

Preheat the oven to 325°F convection (with fan) or 350°F conventional (no fan). Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl; set aside.
In a large mixing bowl or the bowl of a stand mixer, whisk together olive oil, sugars, vanilla, egg and egg yolk.
Add the dry ingredients to the sugar mixture and fold it until it is just combined with a silicone spatula.
Add the chopped chocolate or chocolate chunks and stir to incorporate.
Scoop with a large cookie scoop (~1/4 cup) onto a lined baking sheet, and sprinkle with Maldon.
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.
Remove from the baking sheet with a flat spatula and cool on a cooling rack.

Notes

Yield – 14 cookies (70g cookies)

Flavor Tips—I prefer Scharffen Berger bittersweet dark chocolate chunks. They recently converted me, and I believe everyone should use them in their cookies. But again, choose a chocolate that you will enjoy.

Technique—For thicker cookies, bake them right after making the dough. If you are looking for thinner cookies, let them sit at room temperature for about an hour and then bake.

Storage – Store your baked cookies well-wrapped or in an airtight container for 3 days at room temperature or in the freezer for up to 2 months.