Olive oil is the new butter. There, I said it. In baking, and especially the “chocolate chip cookie” world, we always seem to be looking for the new, better thing. We’re browning butter, roasting sugar, aging dough— any and every tip or trick to get a better tasting cookie. And it’s not just about taste—it’s also about texture.
Which brings us back to olive oil. Here’s the thing about really good olive oil—its got this subtle, floral flavor. It’s the exact type of flavor that you want to impart to a cookie to elevate it. I love the Filippo Berio Organic Extra Virgin Olive Oil—it’s delicate and delicious (did I mention it’s organic?!) The oil also affects a cookie’s texture. Whether you’re #TeamChewy or #TeamCrispy, you can use olive oil because it gives you the best of both worlds! Crispier edges with a chewy center.
And what about butter? Well, let’s not throw out the baby with the bath water. Butter still has a place in these cookies. The chewy center part? Yeah, that’s from the butter. Plus, we’re all used to the taste of butter. The butter and olive oil live in harmony in this cookie.
And the best part of this cookie? It’s easy. Like, really easy. If you can make a cookie, you can make this cookie! ;) .
Olive Oil Chocolate Chunk Cookie Recipe
Makes 18 cookies, adapted from Displaced Housewife’s Cookie Book.
1/3 cup Filippo Berio Extra Virgin Olive Oil
3 tablespoons unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg, room temp.
1 teaspoon vanilla extract
1 and 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces semi-sweet or bittersweet chocolate (chips or cut into 1/2 inch chunks)
flaky sea salt, to garnish
Combine olive oil, butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Mix on medium to combine. Once homogenous, reduce the speed to low and add the egg and vanilla. Mix until combined.
In a large bowl, combine flour, baking powder, baking soda and salt. Add dry ingredients to mixer and mix on low until barely combined. Add chocolate chips or chunks and mix for a couple seconds. Remove the bowl and finish combining with a wooden spoon or sturdy spatula.
At this point, you can bake immediately, OR let the dough “mature” in the refrigerator overnight.
if baking immediately: preheat oven to 350F. Line two baking pans with parchment paper. Form 18 balls of dough, about 40 grams each. Place 9 balls of dough on each sheet. Bake at 350 for 12-13 minutes. Remove and let cool on a cooling rack. Sprinkle with flaky sea salt, if desired.
If “maturing” or “aging” the dough: Place dough in refrigerator overnight, or up to three days. Then, proceed by following the “baking immediately” instructions above.
Adapted from cookie maven Displaced Housewife.