This Olive Oil Chocolate Chip Cookies recipe is a delightful variation on the traditional chocolate chip cookie. Opting for olive oil instead of butter brings a unique richness and flavor to the treat. If you’re looking for dairy-free options, this recipe has got you covered. Additionally, the inclusion of olive oil simplifies the preparation process, eliminating the waiting period for butter to soften.
key takeaways:
- Choice of Olive Oil: The flavor of olive oil can vary greatly depending on its source and processing. This article recommends a fruity olive oil for a distinct flavor. However, if you’re not a fan of strong olive oil notes, a milder variant or even neutral oils like rice bran or grapeseed can be used.
- Quantity: The recipe yields six sizable cookies. If you prefer smaller portions, you can adjust the size but remember to decrease the baking time to avoid overcooking.
- Instant Coffee: The addition of finely ground instant coffee can enhance the depth of chocolate, providing an improved taste. However, it’s optional and can be omitted if you’re not a fan.
- Chocolate Selection: While a combination of milk and dark chocolate is used for the chunks, opting for all dark chocolate will keep the cookies dairy-free.
- Shaping the Cookies: After baking, tapping the baking tray briefly helps to deflate the cookies slightly, giving them a more traditional, slightly crumpled appearance. For perfectly round cookies, while they’re still warm, use a cookie cutter larger than the cookies to gently reshape them.
- Storage: These cookies, like most, are best when fresh but can be stored in an airtight container at room temperature for a few days.
ingredients:
- 75g good quality olive oil
- 90g brown sugar
- 50g white sugar
- 20g raw sugar
- 1 large egg (50g not including the shell), at room temperature
- ½ tsp salt
- 1 tsp finely ground instant coffee (optional)
- 145g plain flour
- ¼ tsp baking soda
- 200g dark chocolate, coarsely chopped, plus extra for the tops (use all dark for dairy-free)
directions:
- Preheat the oven to 165°C (325°F). Line 1-2 baking trays with baking paper.
- In a medium bowl, using a handheld electric mixer or a whisk (or you can use a stand mixer fitted with the whisk attachment), combine the olive oil, brown sugar, white sugar, raw sugar, and egg. Mix on high speed for about a minute, until the mixture is well combined. Add the salt, coffee powder (if using), flour, and baking soda. Fold in by hand using a rubber spatula.
- The dough may seem a little oily and may take some work to come together. Add the chopped chocolate and mix to incorporate.
- Scoop out 3 Tbsp balls of dough (about 75g per ball) and roll into rough balls. Press additional chocolate onto the top of each ball if desired.
- Bake the cookies for 16 to 17 minutes, until the edges are set. Remove from the oven and tap the baking tray briefly on the counter to deflate the cookies slightly. If you would like them perfectly round, use a cookie cutter slightly larger than the cookies to scoot them into a round shape. Finish with flaky sea salt. Allow to cool on the baking tray for about 20 minutes.
- Store leftovers in an airtight container at room temperature.
tips:
- When choosing olive oil, consider cold-pressed variants for a more authentic flavor.
- If you don’t have raw sugar on hand, you can use more of either the white or brown sugar.
- You can add nuts or dried fruits for an added layer of flavor and texture.
- Monitoring the cookies while they bake is crucial, especially if you’ve adjusted the size, as the baking time will vary.
Enjoy your delicious homemade olive oil chocolate chip cookies!
About The Author
