Keeping things classy with olive oil chocolate chip cookies, loaded with huge chunks of dark chocolate and sea salt!

Keeping things classy with olive oil chocolate chip cookies, loaded with huge chunks of dark chocolate and sea salt!

When I think of baking, I think of chocolate chip cookies. They are one and the same to me.

Not just any cookie. A soft, chewy brown sugar chocolate chip cookie, with layers of chopped chocolate. So you kind of get a whole chocolate bar with your cookie. You know?

Keeping things classy with olive oil chocolate chip cookies, loaded with huge chunks of dark chocolate and sea salt!

These cookies deliver just the right ratio of chocolate to dough, so you don’t have to go searching for the placement of all the chocolate chips on your cookie before taking a bite, as to ensure you eat the chocolatiest part.

And now for a total change of pace. I’ve just decided (like literally now) that every Wednesday I’m going to list off some of my favorite goings on around the web. This came about directly because I kept meandering off to search the web while trying to write this post. So why not share those things with you all?

We’re doing it. Because Wednesday needs a little fun to get us through the week.

But what should I call it? In the bromnews? Bromlinks?

Keeping things classy with olive oil chocolate chip cookies, loaded with huge chunks of dark chocolate and sea salt!

Ew, I’m sorry. Those were the the stupidest things I’ve ever heard. Please halp.

This adorable 3 year old is the best teacher
What I’d do for this chocolate bourbon mousse cake
I have to say, I can’t stop dancing to this
Too pretty to eat? Nahhhh. But almost.
This house getting a winter haircut
Who wants to go to Tasmania?
Thai Tea is my favorite iced beverage

RECIPE

Sea Salted Olive Oil Chocolate Chip Cookies

Serves 12 cookies     adjust servings

Ingredients

  • 6 tablespoons unsalted butter, melted (I use Challenge butter!)
  • 2 tablespoons high quality extra virgin olive oil
  • 1 large egg, room temperature
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • scant 1/2 teaspoon baking soda
  • 1 1/3 cup all-purpose flour
  • 4 ounces dark chocolate, roughly chopped

Instructions

  1. Preheat oven to 350°F. Line a large cookie tray with parchment paper.
  2. In a medium bowl, combine melted butter, olive oil, egg, both sugars, salt, and vanilla extract. In a separate bowl, whisk together flour and baking soda. Fold the flour mixture into the wet ingredients until just combined. Fold in chopped chocolate.
  3. Scoop dough using a 2 ounce cookie scoop, keeping about 1 inch between each cookie. Bake for 12 minutes, or until light golden brown. They will continue to bake once out of the oven!! Allow to cool slightly before topping with flaked sea salt.

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43 comments

Reply

These look and sound like the ultimate way to do a chocolate chip cookie! So dying to try them!

Sarah | Broma Bakery
Reply

You must! Thanks Tori 🙂

Reply

The salty-sweet combo from the chocolate and the sea salt is the BEST! Thanks for sharing Sarah <3

Sarah | Broma Bakery
Reply

Thank YOU, Marina!

Reply

Olive oil chocolate chip cookies sound amazing!! These look super chewy too!

Sarah | Broma Bakery
Reply

Thank you!

Reply

These cookies look ABSOLUTELY perfect. Love all of the chocolate chunks so that you’re guaranteed chocolate in every bite 🙂

Sarah | Broma Bakery
Reply

The only way to go 🙂

Reply

Ohhh I love the addition of olive oil in these! I’ve done olive oil in cakes before… and granola (which is the best!), so cookies would be the natural next step. And sea salt is a must.

Also, your photography for Ambitious Kitchen is gorgeous! The carrot cake she posted today looks incredible and the photos are beautiful!

Sarah | Broma Bakery
Reply

TOTALLY. If you go EVOO, you must go sea salt. And thank you SO MUCH!! I so, so appreciate it. Love working for her!

Reply

These look AMAZING! Wish I could make them, I gave up cookies for Lent! 🙁

Reply

Omg in love with the succulent/cookie combo. Yassss

Sarah | Broma Bakery
Reply

I’ve gotta make em for you 🙂 Thanks for commenting galpal!

Reply

oh my gosh what an amazing recipe! I always love having extra cookies to put in the freezer, but I love that this recipe only makes 12. it’s so perfect!

Sarah | Broma Bakery
Reply

I know, it’s kind of good and bad because then you can east all of them in a matter of days. Whoops!

Reply

I loooove baking with olive oil! And love the salt in these too. I’m also verry guilty of searching for the cookies with the most chocolate. Pinning! 🙂

Sarah | Broma Bakery
Reply

Glad I’m not alone 🙂

Reply

You totally nailed the dough to chocolate ratio! Perfection.

Sarah | Broma Bakery
Reply

Thank you my dear, thank you!

Reply

Beautiful cookies and love the olive oil and lots of chocolate. Perfect 🙂

Sarah | Broma Bakery
Reply

Skimping on chocolate is the saddest.

Reply

Those flakes of sea salt, YES YES YES. I love a good, warm, chocolate chip cookie and these look like a winner <3

Reply

Cookie perfection!! Do you deliver?

Reply

I am all sorts of excited that these have OLIVE OIL…my favorite baking secret ingredient. These might be the most perfect CCC’s ever!

Reply

My curiosity got the best of me and I had to give these a try.
They were delicious! I think I underbaked them by a couple of minutes and my batch spread a bit more than yours did but all in all, I will make this recipe again. I love that the batch is small…just right to fill a treat bag to take as a gift when needed. Thanks for sharing!

Reply

I love that these came out just like the picture. They were awesome. I thought that they would only be appreciated by the adults but the kids loved them just as much! They were the only dessert to completely disappear at the party I brought them to.

Sarah | Broma Bakery
Reply

Thank you SO much, Wendy! I’m so, so glad to hear it. And thrilled to hear they came out just like the picture 🙂

Reply

Hey Sara! These chocolate chip cookies look amazing and I’m excited to test your recipe along with the copycat Levain cookies. I was just wondering, is there a certain amount of time/speed you have to whisk the wet ingredients together for? My Kitchen Aid is in the shop so I’m working with pure elbow grease! Hope you can give me a tip. Thanks!

Sarah | Broma Bakery
Reply

Hi Michaela! This recipe doesn’t need much mixing, so about 30 seconds with a whisk will do! Enjoy!

Reply

I tried to make these cookies this morning as The Kitchn recommended. And oh my god! Perfectly chewy and flavorful! Love!!!

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I just made these and they came our marvelously! Perhaps the best chocolate chip cookies I’ve ever made.

Sarah | Broma Bakery
Reply

Thank you SO MUCH Sara! That is so wonderful to hear!! Keep on baking, girlfriend!

Reply

I made those this morning, and they are so delightful ! I always love when there is sea salt in cookies, and the olive oil is such a nice touch. Thanks, I’m definitely keeping this recipe in my notebook !

Reply

These look heavenly! Wish I had a batch now! Beautiful photos too!

Reply

Hey can you tell me the replacement for egg in your recipes since I’m a vegetarian

Sarah | Broma Bakery
Reply

You can try a flax egg!

Reply

Can you substitute regular olive oil for the EVOO?

Sarah | Broma Bakery
Reply

Yes!

Reply

The cookies look utterly amazing! Can’t wait to try it!

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