• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Vindulge

BBQ and Grilling Recipes with Wine Pairings

  • Home
  • About
    • About Mary
    • Portfolio
    • TV Appearances
    • Work With Me
  • Cookbook
  • Wine
    • Food and Wine Pairing
  • All Recipes
  • Travel
  • Resources
    • Fundamentals For Learning How to Grill
    • Guide to Pellet Grills – Common Q and A
    • Best Pellet Grill – MAK Two Star General – Versatile American Made Pellet Smoker
    • Blogger Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Shop Wines
  • Cookbook
  • All Recipes
  • Travel
  • Wine Guides
  • Blogging Resources
  • Connect with us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    You are here: Home » Food and Drink

    Extra Virgin Olive Oil Chocolate Chip Cookies

    November 9, 2021 By Mary 19 Comments

    Sharing is caring!

    113 shares
    • Facebook29
    • Twitter
    Jump to Recipe
    Olive Oil Chocolate Chip Cookies pin
    Olive Oil Chocolate Chip Cookies pin
    Olive Oil Chocolate Chip Cookies pin

    These Extra Virgin Olive Oil Chocolate Chip Cookies are made with olive oil instead of butter. They have a unique flavor and texture and are sure to delight this holiday season. These cookies are also a great dairy free dessert idea.

    These cookies are chewy, chocolaty, and entirely dairy free.

    I first had olive oil cookies at the Oregon Olive Mill at Red Ridge Farms. They were delicious and had this lovely rich and fresh olive oil flavor with each bite. My thanks go out to Libby Crow for sharing this delicious recipe! 

    Jump to:
    • Which olive oil is best for baking cookies? 
    • Substituting Vegetable Oil or Butter with Olive Oil
    • Other Substitutions 
    • Olive Oil Cookie Ingredients 
    • How to Make Olive Oil Cookies 
    • Leftovers 
    • Extra Virgin Olive Oil Chocolate Chip Cookies
    Olive oil cookies keep their shape in the oven rather than spreading out.

    Which olive oil is best for baking cookies? 

    If you want that rich, herbaceous olive oil flavor, you should definitely use extra virgin olive oil. ‘What makes EVOO so special?’ you might ask. It all has to do with how it’s made. Extra virgin olive oil is extracted without heat or added chemicals. This makes it ‘unrefined’ and allows it to keep its olive-y smell and flavor.  

    There are several different varieties of olive which each produce slightly different olive oils.

    • For a lighter more delicate flavor try Arbequina olive oil.
    • For a bolder taste try Kalamata olive oil. 
    • Whatever type you prefer, you do not need to use the highest quality oil in these cookies.

    Save the expensive stuff for salads and bread dipping and use a medium quality oil for baking and cooking.  

    Let your cookies cool before devouring.

    Substituting Vegetable Oil or Butter with Olive Oil

    This recipe is made specifically for olive oil. However, if you are interested in substituting olive oil in other baked goods you need to do a little math.  

    • Olive oil can be substituted for canola or vegetable oil 1:1  
    • Olive oil can be substituted for butter 3:4 (if a recipe calls for 4 Tablespoons of butter use 3 Tablespoons of olive oil) 

    Since olive oil is a liquid at room temperature, this substitution keeps the balance of wet to dry ingredients. It is important to note that oil is 100% fat whereas butter includes 20% water, which when baked produces steam, a natural leavening agent. Thus, baked goods made with oil will be denser than those made with butter. 

    Other Substitutions 

    We used semi sweet chips in this recipe but you can also use dark chocolate or a chopped-up chocolate bar. Try adding chopped nuts. You can also experiment with sprinkling different flavored salts like Espresso Brava Salt on top. 

    A hefty dose of brown sugar and an extra egg yolk make these cookies richer than Jeff Bezos 

    Olive Oil Cookie Ingredients 

    Olive oil cookies contain many of your standard baking ingredients that you probably already have in your pantry. 

    • Flour acts as a thickening agent, giving your cookies structure 
    • Brown and white sugar sweeten the cookies. The extra molasses in dark brown sugar helps keep the cookies soft 
    • Egg + extra yolk gives richness without needing dairy. Extra beating of the egg acts as a leavening agent and emulsifier 
    • Salt brings out other flavors and cuts through sweetness 
    • Baking Soda is the main leavening agent 
    • Vanilla adds additional flavor depth 
    • Olive Oil is used instead if butter to add moisture, flavor, and richness 
    • Chocolate Chips are the best part, right?! We used semi sweet chips but you can also use dark chocolate or a chopped-up chocolate bar.  
    Olive oil chocolate chip cookies make a great Christmas or Teacher Appreciation gift

    How to Make Olive Oil Cookies 

    1. Adjust oven rack to middle position and heat oven to 325 degrees. Olive oil has a low smoke point, so we bake these cookies low and slow. 
    1. Whisk flour and baking soda together in medium bowl. This ensures the leavening (baking soda) is properly distributed. 
    1. Add both sugars, salt and vanilla to bowl with Extra Virgin Olive Oil and whisk until fully incorporated. 
    1. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. This slow process helps to introduce more air as well as giving the emulsifiers in the egg yolk time to fully incorporate the oil and egg white. 
    1. Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving the dough a final stir to ensure no flour pockets remain. This dough is drier than a normal (butter) cookie dough. Add the flour slowly, not all at once in case you don’t need the last few tablespoons.  
    1. Using a tablespoon, scoop out as much cookie dough as necessary to make the size of cookies you desire. I did one big tablespoon for each cookie, which equaled to 2-sheets of 12 cookies. Since the oil will not melt like butter, you will need to squish the dough balls into discs with your hands. If the chocolate chips fall out, simply pop them back into the dough.  
    1. (optional) Add a pinch of Espresso Brava Salt or other fleur de sel salts. You can also add more chocolate chips on top.  
    1. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 13-15 minutes. Do not over bake. 
    1. Transfer baking sheet to wire rack; and allow cookies to cool. 

    Leftovers 

    Olive oil cookies are best consumed within the first 2 days, but can be kept in an air-tight container for 2 weeks.  

    For more dessert ideas check out our Grill + Smoker Dessert Round-Up.  

    These cookies pair perfectly with a glass of cold milk

    Thank you for being part of our community. If you make any of our dishes we’d love to see them on social media using the hashtag #vindulge and give it a 5 star review. 

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going! 

    This post was originally published in 2014 and updated in 2021 with additional tips and clarity.


    Olive Oil Cookies in loaf pan

    Extra Virgin Olive Oil Chocolate Chip Cookies

    A delicious alternative to traditional chocolate chip cookies, made with extra virgin olive oil instead of butter. Recipe provided by Libby Crow, Olive Oil Program Ambassador at the Oregon Olive Mill (adapted from Cook’s Illustrated Thick & Chewy Chocolate Chip Cookie Recipe).
    4.77 from 13 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total Time: 35 minutes
    Servings: 24 -30 cookies
    Calories: 224kcal
    Author: Mary Cressler | Vindulge
    Cost: $10

    Ingredients

    • 2 cups unbleached all-purpose flour
    • ½ teaspoon baking soda
    • ½ cup + 1 Tablespoon Extra Virgin Olive Oil
    • ½ cup granulated sugar
    • 1 cup packed dark brown sugar
    • ½ teaspoon table salt
    • 2 teaspoons vanilla extract
    • 1 large egg
    • 1 large egg yolk
    • 1½ cups semisweet chocolate chips
    • ¾ cup chopped pecans or walnuts, toasted (optional)
    Prevent your screen from going dark

    Instructions

    • Adjust oven rack to middle position and heat oven to 325 degrees.
    • Whisk flour and baking soda together in medium bowl; set aside.
    • Add both sugars, salt and vanilla to bowl with Extra Virgin Olive Oil and whisk until fully incorporated.
    • Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
    • Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
    • Using a tablespoon, scoop out as much cookie dough as necessary to make the size of cookies you desire. I did one big tablespoon for each cookie, which equaled to 2-sheets of 12 cookies.
    • (optional) Add a pinch of Espresso Brava Salt or other fleur de sel salts.
    • Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 13-15 minutes.
    • Transfer baking sheet to wire rack; and allow cookies to cool.
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 224kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 78mg | Potassium: 107mg | Fiber: 1g | Sugar: 17g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

    « Smoked Turkey Gravy with Bourbon
    Smoked Baked Potatoes »

    Reader Interactions

    Comments

    1. Donna Serdula says

      April 08, 2019 at 7:27 pm

      5 stars
      I was really worried about the dough– it was so oily! I only put 4 cookies in at first because I was certain they weren’t going to come out right… I was wrong! They came out great! When I make them again, I may add a little more flour.

      Reply
    2. Lisa Diebel says

      May 17, 2018 at 2:35 pm

      5 stars
      I just had chocolate chip cookies made with olive oil at The Mill, a restaurant in Reggello, Italy. They were fantastic!!

      Reply
    3. Anon says

      August 08, 2017 at 11:51 pm

      5 stars
      I plan on making this with cannabis infused olive oil, I already know the recipe for these cookies is going to be the best thing I’ve ever utilized on the internet. So for that I thank you.

      Reply
      • Mary says

        August 11, 2017 at 4:59 pm

        Oh my that sounds very interesting, would love to hear how they turned out!

        Reply
    4. Amberlynn Hernandez says

      December 02, 2016 at 6:03 am

      5 stars
      Made it today since it was storming outside and its DELICIOUS Nobody in my house is complaing. No butter…. It’s okay the olive oil worked wonders! Wish i could post a pic!!!Thanks so much.

      Reply
    5. diana says

      March 08, 2016 at 8:02 pm

      5 stars
      Hello! I have made these several times and each time the batter is quite dry and crumbly. I have to add about a tablespoon of water to make it hold together. Any suggestions on what could I be doing wrong? Thanks in advance!

      Reply
      • diana says

        March 09, 2016 at 7:55 am

        5 stars
        PS– my family LOVES this recipe. Thank you so much for posting!

        Reply
        • Mary says

          March 09, 2016 at 11:19 am

          Thank you!! I hope to get back to you soon with more feedback. I’m going to try to play around with them again this weekend to see if I can recreate your results to see what could be the issue.

          Reply
      • Mary says

        March 09, 2016 at 11:18 am

        Hi Diana, Thanks so much for the feedback! I’ve made these a several times and have not experienced the crumbliness you’re experiencing. But I did reach out to Libby, who created this recipe, to get her feedback. I’m sure she could offer some insight, since she’s made them dozens of times. My initial thought could be on the actual oil you used. What kind did you use? And how old is it? The properties of olive oil start to break down after a year (that’s why it’s best to consume it within a year). I always have used fresh olive oil when I’ve made them. Or, perhaps you just might need more moisture. If your egg is small it could effect the overall moisture too. So right now (without hearing back from Libby), my recommendation would be to add a little more oil, or more egg (perhaps like you were doing with the water, just a tablespoon of egg or oil at a time), until the dough feels a little more moist. Just work with it with your hands and get a good feel for it.
        Also, what are you baking it on? I always use parchment paper and have had good results. But if you look at the comments before you, someone uses silicon and the cookies stuck to the pan.
        As soon as I hear back from Libby I’ll give you her feedback too!! I hope this helps for now.

        Reply
    6. Marubi says

      September 03, 2015 at 7:29 am

      5 stars
      A friend was in Greece and brought me some extra virgin olive oil, aromatized with chocolate, and I used it in these cookies. They were absolutely delicious!

      There was only one kind of strange thing that happened with them. I use a silicon mat for baking and I’ve never had anything stick to it. But these cookies did. It took quite some effort to get them off in one piece. Do you maybe have any idea why that happened?

      Reply
      • Mary says

        September 03, 2015 at 12:58 pm

        That is very strange. I don’t have a silicon mat so can’t say for sure (I usually use either parchment paper or nothing at all). I also remove the cookies immediately after taking them out from the oven and transfer to a cooling rack (so they don’t continue cooking on the pan). I would guess it had something to do with the sugar, or caramelization, but again not sure. I’m going to ask around and get back to you if I find anything else out. Glad the cookies were delicious though 🙂

        Reply
      • Lashell Edwards says

        October 26, 2018 at 6:50 pm

        5 stars
        I am trying this recipe right now I really hope it works it looks so delicious and divine

        Reply
        • Mary says

          October 30, 2018 at 11:30 pm

          Ohh awesome! I hope you loved it!

          Reply
    7. Diana says

      May 25, 2015 at 12:07 pm

      5 stars
      I made these this weekend exactly as directed and they are AWESOME!!! Thanks so much for the amazing recipe!

      Reply
      • Mary says

        May 25, 2015 at 4:15 pm

        Awesome! So glad you tried them. They’re quite delicious. Cheers 🙂

        Reply
    8. Karly says

      November 20, 2014 at 11:58 am

      Ooh, I must try these. I can never resist a new chocolate chip cookie recipe…especially one that looks as good as this!

      Reply
      • Mary says

        November 20, 2014 at 12:18 pm

        I agree. Any good looking cookie is impossible to resist 😉

        Reply
    9. Thalia @ butter and brioche says

      November 20, 2014 at 2:49 am

      Any chocolate chip cookie is any instant winner in my book – these look so delicious and I am definitely craving one to devour right now!

      Reply
      • Mary says

        November 20, 2014 at 12:18 pm

        Thanks Thalia! I agree, chocolate chip cookies (any and all types) are just the best!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

    Learn More...

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Fire and Wine Cookbook Cover.

    Get Ready for Summer

    Smoked Brisket

    What’s on our Grill

    Tri Tip fajitas and peppers in a cast iron skillet.

    Easy Grilled Tri-Tip Fajitas Recipe

    Verde chicken tacos on a serving platter

    Super Easy Verde Chicken Tacos

    Vegetarian Chili in a bowl with cheese and a spoon.

    The Ultimate Vegetarian Chili Recipe

    Pulled pork breakfast hash in a cast iron pan.

    Pulled Pork Breakfast Hash

    More

    As Seen On

    Products we love

    taking the temperature of a porchetta roast on the grill
    We use Thermoworks Signals BBQ Alarm to monitor the internal temperature of the meat while it’s cooking, then double check with an instant read thermometer, like the Thermapen One.

    Vindulge Wine Club

    join the wine club side bar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Portfolio
    • TV Appearances
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Vindulge

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    113 shares
    • 29