Olive Oil Chocolate Chip Cookies
These cookies use olive oil instead of butter and get a rich, almost caramelized flavor from it. If you've got extra-virgin olive oil, use it - the flavor comes through in a good way.
Ingredients
Ingredients (~24 cookies)
- 2 1/2 cups all-purpose flour
- 3 Tbsp cornstarch
- 1 tsp baking soda
- 3/4 tsp instant espresso powder, optional
- 1/2 tsp fine salt
- 3/4 cup olive oil
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 Tbsp vanilla extract
- 1 1/2 cups roughly chopped chocolate chips, 60% bittersweet
Instructions
- Whisk together flour, cornstarch, baking soda, espresso powder if using, and salt in a medium bowl. Set aside.
- Beat olive oil and both sugars on medium-low speed for 1-2 minutes until combined.
- Mix in egg and vanilla until combined.
- Add dry ingredients to wet ingredients and mix on low speed until just combined.
- Fold in chocolate chips by hand with a spatula.
- Cover bowl with plastic wrap and chill dough for 20-30 minutes.
- Preheat oven to 375F and line two large baking sheets with parchment paper.
- Using a 2 Tbsp cookie scoop, scoop dough densely and release onto prepared baking sheets with 2 inches between each cookie.
- Bake for 8-13 minutes depending on desired texture: 8-9 minutes for soft and chewy centers with golden edges, 11-13 minutes for more caramelized and crispy edges.
- Cool on baking sheet for 5-10 minutes, then transfer to wire rack to cool completely.
- Store in an airtight container at room temperature.
Notes
The olive oil and sugar mixture will stay grainy and loose rather than creaming like butter and sugar. Press dough balls between palms to shape rather than rolling to prevent cracking.