olive oil cookies on a wire rack

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.

olive oil cookies with chocolate chips

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!).

hand grabbing an olive oil cookie

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.

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

Print

Sea Salted Olive Oil Chocolate Chip Cookies

  • Author: Sarah Fennel
  • Yield: 12 cookies 1x
Scale

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 350Β°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.

More chocolate chip cookie recipes from Broma Bakery:

Candied Walnut Chocolate Chip Cookies

The Best Chocolate Chip Tahini Cookies in the World

Chewy Maple Chocolate Chip Cookies

Soft Pumpkin Chocolate Chip Cookies

Brownie-Stuffed Chocolate Chip Cookies

47 comments

Avatar
Tori
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

You must! Thanks Tori πŸ™‚

Avatar
Marina @ A Dancer's Live-It
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank YOU, Marina!

Avatar
Katrina
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you!

Avatar
Lucia @ The Foodwright
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

The only way to go πŸ™‚

Avatar
Ellie | Hungry by Nature
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
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!

Avatar
Isabela
Reply

These look AMAZING! Wish I could make them, I gave up cookies for Lent! πŸ™

Avatar
Priscilla
Reply

Omg in love with the succulent/cookie combo. Yassss

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

I’ve gotta make em for you πŸ™‚ Thanks for commenting galpal!

Avatar
Sophie
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
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!

Avatar
Medha @ Whisk & Shout
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! πŸ™‚

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Glad I’m not alone πŸ™‚

Avatar
Gaby Dalkin
Reply

You totally nailed the dough to chocolate ratio! Perfection.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you my dear, thank you!

Avatar
Jennifer @ Seasons and Suppers
Reply

Beautiful cookies and love the olive oil and lots of chocolate. Perfect πŸ™‚

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Skimping on chocolate is the saddest.

Avatar
Erica
Reply

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

Avatar
Maria
Reply

Cookie perfection!! Do you deliver?

Avatar
Joanne
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!

Avatar
nancy k
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!

Avatar
Wendy Young
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
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 πŸ™‚

Avatar
Michaela
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
Sarah | Broma Bakery
Reply

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

Avatar
Fanny
Reply

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

Avatar
Sara
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

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

Avatar
Audrey // Pardon Your French
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 !

Avatar
Eden Passante
Reply

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

Avatar
Grishma
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

You can try a flax egg!

Avatar
Noreen
Reply

Can you substitute regular olive oil for the EVOO?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes!

Avatar
Natalie
Reply

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

Avatar
Michelle Barchitta
Reply

Do you have the measurements by weight?

Ty!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hey Michelle,

I’m so sorry, but I don’t currently do my measurements by weight–it’s definitely something I’m considering doing for future recipes to make things easier for you all πŸ™‚

Avatar
Megan
Reply

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!

Avatar
Sofi | Broma Bakery
Reply

So happy to hear these turned out well for you! Thinking we need to make these again soon πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *