These Extra Virgin Olive Oil Chocolate Chip cookies are made with olive oil instead of butter, and taste rich and incredible.
You won’t even know they’re butter-free!
Chewy, chocolaty, indulgent, delicious, and entirely butter free.
Oregon Olive Mill cookies (left), My version (right)
I noticed a slight difference between the cookies I had at Red Ridge Farms (photo above left) and the ones I made. I’m pretty sure it’s because I rolled mine into a ball and let them cook that way. I’m thinking they pressed the dough down a bit before cooking. Either way they are delicious and you get this lovely rich and fresh olive oil flavor with each bite.
This is a surefire way to impress your friends this holiday season. Instead of the same ol’ generic chocolate chip cookie made with oodles of butter, try this recipe made with extra virgin olive oil instead of butter.
And I’m no nutritionist, but I’m fairly certain that the health properties of extra virgin olive oil outweigh that of butter. Just sayin’.
- 2 cups unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ cup + 1 Tablespoon Oregon Olive Mill Arbequina or Koroneiki 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)
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.
I decided to take these cookies up another notch by topping them with some Espresso Brava Salts (purchased at Red Ridge Farms) before baking. The flavorful salty bite gives the cookies just one more ounce of “wow” factor. This particular salt isn’t necessary to give it a salty bite. Try any ol’ fleur de sel or other finishing salt.
Thank you Libby Crow for sharing such a delicious recipe and great use for extra virgin olive oil!
For more ideas for using extra virgin olive oil check out this post.
If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.