Olive Oil Dark Chocolate Chip Cookies

These olive oil dark chocolate chip cookies are everything you love about a big chewy cookie with the added benefit of using olive oil instead of butter!

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I’ve made lemon olive oil sugar cookies which knocked some socks off, so you knew it was only a matter of time until I finally shared my olive oil chocolate chip cookie recipe too!

I quite literally just substituted 1 cup butter for 3/4 cup butter flavored olive oil in my go-to chocolate chip cookie recipe and used dark chocolate chips. A little sprinkle of sea salt on top really solidifies the flavor combo, but that’s my personal preference. Some (ahem Bob) disagree.

The reason I used the butter flavored olive oil is because I am lucky enough to live near an exceptional olive oil and balsamic vinegar taproom called Olivina which sells some. Don’t live near Columbus, OH? You can order any olive oil or balsamic vinegar online! Of course unflavored olive oil would work well too.

How do you substitute butter for olive oil?

It’s really quite simple to substitute olive oil for butter in many recipes – For every 1/4 cup butter use 3 tablespoons of olive oil. So in this recipe the 1 cup (four 1/4 cups) would become 12 tablespoons (4×3) or 3/4 cup olive oil.

Now, I am by no means saying these cookies are heart healthy (especially not with the extra sprinkle of salt), but reducing the amount of overall fat in the cookies and that fat being olive oil instead of butter means these cookies contain at least a healthier kind of fat. And we all know cookies are my weakness.

Four years ago: The Flux Incapacitator (Mountain Dew Margarita)

Five years ago: Beef Pot Pie with Herbed Biscuits

Six years ago: Blood Orange Margarita Jello Shots

Nine years ago: Cajun Mac & Cheese

Ten years ago: Pizza Bagels

OLIVE OIL DARK CHOCOLATE CHIP COOKIES

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Yield: 20 cookies Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup quality olive oil (I use a butter flavored olive oil)
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2 cups dark chocolate chips (chop up 1/2 cup)
• Coarse sea salt, optional

Directions

1. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
2. In a large bowl, cream together the olive oil, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand until evenly distributed.
3. Lightly coat a 1/4 measuring cup with non-stick cooking spray. Scoop cookie dough, roll into a ball that is slightly wider than tall, and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 3 inches apart. Sprinkle with coarse sea salt, if using,
6. Bake for 12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

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