When I think of baking, I think of chocolate chip cookies. They are one and the same to me.
Not just any chocolate chip cookie, though. I’m talking about 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? These chocolate chip olive oil 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.
How to make these olive oil chocolate chip cookies
This is arguably the easiest cookie recipe I’ve made to date. You’ll first need to combine the melted butter, olive oil, egg, sugar, salt and vanilla extract in a large bowl. Then, mix in the flour and baking soda, and fold in the chocolate chunks once everything else is combined.
Scoop out the cookie dough using a two-ounce scoop, and place on a parchment paper-lined baking tray. You only need to bake these olive oil cookies for about 12 minutes, or until they’ve turned a lovely golden brown. Let these cookies rest on the baking tray for a few minutes before sprinkling on the sea salt.
Are you convinced yet that these are the world’s easiest cookies? I can’t think of any way to make the baking process simpler!
These olive oil chocolate chip cookies will stay fairly fresh in an air-tight container on your counter, but these babies are best within the first two days. If your cookies go a little stale, pop them into the oven for a few minutes at a low heat to “refresh” the flavor (it’s crazy, but it works!).
And now for a total change of pace. I’ve just decided (like literally right 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 about chocolate chip olive oil cookies. 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? Ew, I’m sorry. Those were the the stupidest things I’ve ever heard. Please halp.
Preheat oven to 350°F. Line a large cookie tray with parchment paper.
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.
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.
More chocolate chip cookie recipes from Broma Bakery:
Leave a comment and rate this recipe!
What brand sea salt do you use to top these?
I’m making these for the second time right now. I do half butter, half olive oil and whole wheat flour. You can’t tell a difference. These are delicious!
These cookies were divine!! I’m usually a healthy treat kind of person but I think this will be my go to for entertaining . I am so impressed!
Can you possibly freeze this recipe to bake the cookies at a later date?
Absolutely! You can scoop the cookie dough into balls and then freeze the balls until ready to bake. When ready, take out of the freezer for an hour to thaw out a bit and then bake as directed!
These cookies are SO delicious and SO easy and SO fast to make! I’m an avid baker, and was nervous that they wouldn’t turn out well because of the melted butter and no chill time, and because lately I’ve been measuring ingredients, especially flour, by weight. But I trusted the recipe, followed it to a T, and measured my flour by spoon and leveling. … The cookies came out perfectly!! I will definitely be making them again! Thanks Sarah!
So happy to hear these turned out well for you! Thinking we need to make these again soon 🙂