Olive Oil Chocolate Chunk Cookies Recipe
The delightful Olive Oil Chocolate Chunk Cookies bring a fresh twist to a beloved classic, exchanging butter for luscious extra virgin olive oil. This swap not only provides a uniquely fruity depth but also delivers irresistibly chewy, tender cookies bursting with large bittersweet chocolate chunks. Perfectly balanced with a hint of sea salt to elevate the sweetness, these cookies become a memorable treat that’s both comforting and sophisticated. Whether you’re baking for a cozy night in or sharing with friends, these Olive Oil Chocolate Chunk Cookies are guaranteed to steal the show and have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the perfect texture and flavor that make these cookies stand out. From the richness of extra virgin olive oil to the perfect balance of sugars and chocolate, these basics come together simply but masterfully.
- All-purpose flour (1 ¾ cup plus 3 tablespoons): Using the precise weight of 230 grams is key for ideal cookie structure and spread.
- Baking soda (1 teaspoon): Alerts the dough to rise slightly, helping achieve that chewy softness.
- Kosher salt (½ teaspoon): Enhances the sweetness and balances flavors throughout the cookies.
- Extra virgin olive oil (½ cup): Replaces butter, lending a fruity richness and tender crumb.
- Light brown sugar (¾ cup, packed): Adds moisture and a subtle caramelized flavor for chewiness.
- Granulated sugar (¼ cup): Contributes crisp edges and balanced sweetness.
- Large egg (1) and egg yolk (1): Bring moisture, structure, and richness for that classic cookie texture.
- Vanilla paste or extract (1 tablespoon): Deepens the cookie’s flavor with sweet, aromatic notes.
- Bittersweet chocolate chunks (1 cup): Large chocolate pieces melt into perfect pockets of indulgence throughout the cookies.
- Sea salt or finishing salt: A light sprinkle on top intensifies chocolate flavor and adds a delightful contrast.
How to Make Olive Oil Chocolate Chunk Cookies
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—this ensures easy cleanup and even baking. Next, whisk together the flour, baking soda, and kosher salt in a bowl to combine and set aside. This dry mixture is the backbone, providing the perfect balance between softness and structure.
Step 2: Cream the Olive Oil and Sugars
In a separate bowl, beat the extra virgin olive oil with both the light brown and granulated sugars until the mixture becomes fluffy and well combined. This step is crucial as it aerates the dough to give your cookies that tender, chewy bite. Don’t rush here; the texture transformation is part of the magic.
Step 3: Incorporate Eggs and Vanilla
Beat in the large egg and egg yolk, continuing for about a minute to fully integrate them into the mixture. Then, blend in your vanilla paste or extract which will infuse your cookies with warm, fragrant undertones that compliment the olive oil beautifully.
Step 4: Combine Dry Ingredients and Chocolate
With your mixer set on low, gently fold in the flour mixture until you see no streaks of flour left. Then, add the bittersweet chocolate chunks and mix just enough to distribute them evenly throughout. This ensures every bite is packed with luscious chocolate goodness.
Step 5: Scoop and Shape the Dough
Using a medium #40 cookie scoop (about 2 tablespoons), portion out dough balls and place them 2 inches apart on your prepared baking sheet. Take a moment to roll any uneven scoops into smooth balls with your hands for uniform baking. Press extra chocolate chunks on top if you desire an irresistible, chock-full-of-chocolate appearance. Finish with a light sprinkle of finishing salt for that signature pop.
Step 6: Bake and Deflate
Bake for 9 to 11 minutes until cookies appear puffy and pale, with just a hint of golden edges. The secret trick here is to immediately drop the baking sheet sharply onto the countertop right after taking it from the oven—this deflates the cookies slightly, flattening them into perfectly chewy and tender disks.
Step 7: Cool and Enjoy
Allow your Olive Oil Chocolate Chunk Cookies to cool on the baking sheet for about 10 minutes. This resting time helps them set perfectly so they don’t crumble when transferred to a cooling rack. Once cooled, prepare to indulge in these marvelous treats!
How to Serve Olive Oil Chocolate Chunk Cookies
Garnishes
A light sprinkle of flaky sea salt on each cookie right before serving elevates every bite, perfectly balancing sweet and savory notes. For a festive touch, you might also dust with a bit of powdered sugar or drizzle with melted dark chocolate.
Side Dishes
Pair your Olive Oil Chocolate Chunk Cookies with a cold glass of milk, a cup of spiced chai tea, or even a rich espresso. The richness of the olive oil and bittersweet chocolate harmonizes beautifully with warm, comforting beverages or something crisp and cool to cleanse the palate.
Creative Ways to Present
Transform these cookies into mini ice cream sandwiches with vanilla or salted caramel ice cream for a party favorite. Or serve them alongside fresh berries and whipped cream for an elevated dessert platter that will impress your guests every time.
Make Ahead and Storage
Storing Leftovers
Keep your Olive Oil Chocolate Chunk Cookies fresh by storing them in an airtight container at room temperature for up to five days. Lining the container with parchment paper between layers prevents sticking and preserves their chewy texture wonderfully.
Freezing
For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. This way, you can enjoy freshly baked goodness anytime, keeping them frozen for up to three months.
Reheating
Warm cookies in a preheated oven at 300°F for about 5 minutes or microwave for 15-20 seconds to revive that just-baked softness and melty chocolate that makes Olive Oil Chocolate Chunk Cookies so irresistible.
FAQs
Can I substitute olive oil with another oil?
While you can use other neutral oils like avocado or vegetable oil, extra virgin olive oil uniquely enhances the flavor and texture of these cookies, providing that signature fruity depth and chewiness that’s hard to replicate.
Why do these cookies need to be dropped after baking?
This unique step deflates the cookies to prevent them from puffing too much and becoming cakey, ensuring they finish as tender, chewy disks—one of the key characteristics of Olive Oil Chocolate Chunk Cookies.
Can I use regular chocolate chips instead of chunks?
Absolutely! Chocolate chunks give bigger pockets of melted chocolate, but chocolate chips work fine—you may simply get a more uniform distribution of smaller bits of chocolate throughout each cookie.
Is it necessary to use two eggs? Can I use just one?
The combination of one whole egg and one egg yolk adds moisture, richness, and chewiness. Using only one egg might result in slightly drier or less tender cookies, so it’s best to follow the recipe for optimal results.
How do I make these cookies vegan or dairy-free?
This recipe is naturally dairy-free since it uses olive oil instead of butter, but it contains eggs. To make vegan versions, you can try egg substitutes like flax eggs, though texture might vary slightly; experimenting a bit will help find your preferred balance.
Final Thoughts
There’s just something special about Olive Oil Chocolate Chunk Cookies that sets them apart from the usual. Whether it’s the luscious olive oil replacing butter, the gooey pockets of bittersweet chocolate, or the sprinkle of finishing salt, every bite is pure joy. I encourage you to give this recipe a try—you might just discover your new all-time favorite cookie that’s perfect for sharing or savoring solo with your favorite cup of tea or coffee.
