Olive oil cookies
Chewy, rich, and totally irresistible—with no butter needed.You might be thinking, "Olive oil in cookies? That doesn’t sound appealing." But no—these are next-level good. Olive oil adds a unique richness and keeps the cookies soft and moist longer than butter ever could. It’s not greasy or weird—it just works. I discovered this recipe when I had a craving for my chocolate chip cookies, but no butter in the house and decided to give it a try, and was surprised how amazing they turned out.Still skeptical? One bite and you’ll be converted.Why Olive Oil?We get it—olive oil in cookies sounds weird. But it’s a game-changer:Healthier Fats: Olive oil is packed with heart-healthy monounsaturated fats and antioxidants.Moist & Chewy Texture: Unlike butter, which can harden when cool, olive oil keeps cookies moist for days.Deeper Flavor: It gives a subtle richness that balances the sweetness. Use light olive oil for a neutral taste, or extra-virgin for a slightly fruity edge.
Ingredients
- ⅓ cup olive oil light or extra virgin)
- ½ cup white sugar
- ¾ cup brown sugar (packed)
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tbs melted chocolate chips optional (for extra richness)
- 1¼ cup all purpose flour
- ¾ cup ¾ cup chocolate chips (or chunks)
Instructions
- ¾ cup chocolate chips (or chunks)
- Mix wet ingredients: In a bowl, whisk together olive oil, white sugar, and brown sugar until smooth. Add the egg, vanilla, and melted chocolate chips. Mix until glossy and well blended.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir into the wet ingredients until a soft dough forms.
- Fold in the ¾ cup of chocolate chips.
- Scoop dough onto the baking sheet using a tablespoon or cookie scoop. Leave space between each. Flatten slightly if you prefer thinner cookies.
- Bake for 8–9 minutes, or until edges are golden and centers look just set.
- Cool for 5 minutes on the tray, then transfer to a rack to finish cooling.
Notes
- Olive Oil Choice: For a neutral flavor, use light olive oil. If you love a richer, slightly fruity finish, go for extra virgin olive oil.
- Melting Chocolate Tip: The 1 tbsp of melted chocolate in the dough deepens the chocolate flavor and makes the cookies extra fudgy—highly recommended!
- Chill for Thicker Cookies: If you want your cookies to be a bit thicker and less spread out, chill the dough for 20–30 minutes before baking.
- Baking Time Tip: Take them out when the edges are golden but the centers still look soft—they’ll continue to bake on the tray and stay chewy inside. I prefer eight minutes for a softer cookie and nine minutes for a crispier cookie.
- Storage: Store in an airtight container at room temperature for up to 4 days. They stay soft and moist thanks to the olive oil!
- Freezing: You can freeze the cookie dough balls and bake them straight from frozen—just add 1–2 minutes to the baking time.
