Olive Oil Chocolate Chip Cookies

I have been converted! Honestly and truly, these are amazing chocolate chip cookies. They’re soft, chewy, and they honestly melt in your mouth! One of my friends asked if there was toffee in the cookies because of how tasted almost caramely. The olive oil makes the dough slightly sticky, but that made the cookies have a lot of surface tension and allowed them to puff up into beautiful looking chocolate chip cookie pillows without falling flat. I can’t say enough about how delicious these are. I’ve given them to a number of people and I was complimented on them time after time. If you don’t believe me, just try them for yourself! You’ll be using this recipe over and over again, guaranteed.



Your ingredients.


Combine the vanilla, sugars, and olive oil and beat for about three minutes until it’s the consistency of wet sand.


Beat in the eggs one at a time.


Gradually mix in the flour, salt, and baking soda. Then beat in a tablespoon of milk, just to form the dough into a firmer dough. Add another tablespoon if you feel it’s necessary.


Fold in the chocolate chips by hand.


Roll the dough into balls by hand and place on a greased and/or lined baking sheet.


Bake at 375 degrees F for 10-12 minutes. My oven took about 10 and a half minutes. Allow to cool on the baking sheet for a bit, then move to another surface to cool completely.


These are the softest, chewiest, most amazing chocolate chip cookies! I really couldn’t believe it, but these olive oil chocolate chip cookies are fantastic!

Olive Oil Chocolate Chip Cookies
Cook time: 
Total time: 

 

Ingredients
  • 2¼ cup all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon baking soda
  • ¼ cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 or 2 tablespoons of milk (or rice milk)
  • 1 cup chocolate chips

Instructions
  1. Preheat the oven to 375 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside.
  2. Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in a tablespoon of milk to make the dough a bit firmer, maybe another tablespoon if you need it/if you feel the dough is too sticky/dry (I used about 1 tablespoon + 1 teaspoon).
  3. Roll the dough into balls with your hands and place on a greased and/or lined baking sheet and bake for 10-12 minutes, until lightly golden and set. Mine took about 10 and a half minutes. These overbake quickly, so it’s better to take them out a bit early if you’re unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.

Adapted From

 

80 Responses

  1. Tanie says:

    I am totally going to try making these today.

  2. Kate says:

    Can you taste the olive oil? (maybe a silly question)

  3. Memoria says:

    I am wondering the same thing as Kate. They look yummy!

  4. Laura L. says:

    I always look at your pictures of all the ingredients and most of the time I think, “I have all that on hand already!” Isn’t that a cool feeling? I think I might try these as well…

  5. Steph says:

    Should I flatten these before I bake them? They look incredible!

  6. Jenn says:

    where does the raw sugar (in the ingredients picture) come in? do you use it in place of regular brown sugar?

    I am definitely going to make these! thanks for posting them!

    • Sydney says:

      Jenn: I was originally going to top the cookies with the raw sugar, but decided not to. It’s definitely an option, though! Good eye!

  7. Alicia says:

    I wondered the same thing too about being able to taste it.. especially extra virgin olive oil. It’s so funny I found your recipe tonight, I felt like baking something and dont have any butter, but wondered if I could use something else to make cookies! What a great coincidence! – and a yummy one!! I think i’ll try it tonight!

  8. Rebecca says:

    It was great meeting you tonight; I really enjoyed getting the chance to talk to you. Best of luck with wedding plans!

    PS: I’m loving your blog! Lots of great recipes (and gorgeous pics) and I’m itching to try some right this second.

  9. Tammy says:

    I made these yesterday afternoon with my 3 year old and the whole family loved them! I was thrilled to make a cookie that’s so low in fat but still satisfies that “choc chip cookie craving”. I think I’ll use canola oil next time though because there was a slight olive oil taste that I thought was kind of weird in choc chip cookies. Thanks for the excellent recipe!

  10. Wow, I can’t wait to try these! Your recipe sounds too good to be true.

  11. [...] found these at Crepes of Wrath, and since I always have the supplies on hand to make chocolate chip cookies, I printed out the [...]

  12. Christine says:

    Very intriguing idea! I’ll tell no one these cookies will be heart healthy. ;)

  13. Steph says:

    I am eating one fresh out of the oven! They are really good… you can’t taste the olive oil at ALL… I made them as written except I used 1/4c Splenda and 1/2C white sugar… I used 1tbsp + 2tsp milk (although next time I think I will use 1tbsp + 3tsp)…. I am pretty impressed! I am going to try them out with whole wheat flour next time! They received thumbs up from the very picky boyfriend too.

  14. Mrs Ergül says:

    I have recently adapted the NYT chocolate chips using butter made of Olive Oil instead. It turned out a little weird and I am not sure if it is because I accidentally dropped in one more egg or because of the olive oil butter. But now I’m intrigued to give it another try having seen yours made with olive oil!

  15. shar says:

    I baked some cookies using this recipe earlier this afternoon and thought that they were a bit more salty than I’d prefer. the idea of using olive oil is very interesting :)

  16. Katrina says:

    I can’t wait to try these. I’ve made ccc’s with coconut oil instead of butter. now I want to try olive oil.

  17. Kate says:

    I made these on Sunday and they’re pretty much gone already. They are delicious. My husband has been raving about them too. I pressed the cookies flat after placing the balls on the cookie sheets – they didn’t spread very much. I might press them more next time, though it would just be for looks, because they tasted and baked juuuuust fine.

  18. Angelique says:

    These sound like the perfect recipe for when you want fresh chocolate chip cookies, but don’t want to wait for butter to come to room temp.! Just curious, how well do you think this dough would freeze?

  19. slobby says:

    I must say yours looked a LOT better than mine. When yours were rolled, they were actually rolled and looked considerably drier than mine. Mine were also very light colored and I was unable to roll them, the dough was a sticky mess in my hands. I ended up using a small cookie scoop to drop on the cookie sheet, and the drop eventually settled into a melted blob. No clue why they didn’t turn out before baking… but once baked, they were good even though they were flat and didnt have the nice cracks like yours…

  20. Amanda says:

    Hmmm. I’m ready to bake a batch of choc chip/choc chunk cookies later. But i was wondering , which in your opinion tastes better? – chewier and stores better – “The Best Ever Chocolate Chunk Cookies” or “Olive Oil Chocolate Chip Cookie”s?

    • Sydney says:

      Amanda: I like the Olive Oil cookies because they’ve got a better texture and taste fantastic, but the Chocolate Chunk cookies are made with butter and you can tell the difference if you’re specifically looking for it (although if you aren’t looking for it, the OO cookies are a great alternative).

  21. June says:

    Oh Sydney. Just tried making these and they were a disaster. My dough was all liquid (consistency like syrup) even after chilling it for half an hour. How did you get yours firm? Mine didn’t crack at all, they just kinda leveled out and expanded… they taste like cake now…

    • Sydney says:

      June: Someone else told me that they also had this problem, and I can’t think of what it would be, as my dough was really sticky each time I’ve made it (I’ve made these cookies 3 or 4 times at this point). Did you beat the oil and sugar together very well? It might take up to 5 minutes for it to look like wet sand. Make sure you add each ingredient in turns: oil and sugars, eggs, vanilla, then the flour mixture, and don’t overbeat. If you need to mix it more, do it by hand with a spatula. Also, try maybe a bit less milk or none at all if it doesn’t look like it needs any. I’m really sorry that they didn’t come out well!

  22. Adrian says:

    Hi Sydney. I love your website. I’ve made these cookies over a dozen times already and everyone loves them. However my dough is usually rather wet like a cake batter. Is it normal or am I going wrong somewhere? I’d usually have to put it in the refrigerator for a few hours for it to firm up. I use weight for my ingredients instead so was wondering if this was the problem (218g flour, 150g brown sugar, 168g white sugar). Do you refrigerate your dough too before baking?

    • Sydney says:

      Adrian: A lot of people seem to have had this problem, but my dough always turns out fine. I’ve never had to refrigerate it or anything. I don’t use weight, so maybe that has something to do with it, but also be sure that you’re beat the oil and sugar first for 3-5 minutes until it’s the texture of wet sand.

  23. Kirsten says:

    Yayyy! I’m so happy you like this recipe! Thank you so much for mentioning my blog…you rock! Your blog is beautiful! :)

  24. [...] pillowy-on-the-inside cookie marvel as good as any I have eaten.  Of course, the recipe came from one of the best food blogs on the web – “Crepes of Wrath.”  [...]

  25. Jamie G. says:

    Sydney, these are awesome cookies! Thanks for sharing them! I followed the recipe exactly. For those of you who live at high altitude like me, consider baking them for the full time, use both tablespoons of milk, and letting them cool on the cookie sheets for 5 minutes. The next batch I try I’m going to consider using the sugar substitutes for baking, egg beaters, and 2% milk. If/when I do, I’ll post my results for those of you like me who have heart patients/diabetics in the family who would might enjoy these cookies.

  26. maude says:

    BEST CHOCOLATE CHIP COOKIES EVER. It’s easy and you don’t have to worry about oatmeal powder. Thanks!

  27. Lily says:

    I’m going to try these out today! My friend loves soft homemade chocolate chip cookies and I never made cookies with olive oil yet, It’ll be fun to try!

  28. Mrsblocko says:

    I made these cookies and wrote about them here: http://tomatoesforapples.blogspot.com/2009/12/olivethe-other-cookies.html

    Thank you for the recipe. The cookies turned out really tasty,but I’m not sure I’d make them again. I still prefer the classic butter version. Thanks again!

  29. fartoo says:

    awesome cookies thanks for sharing recipe i just bake them and they r awesome

  30. Peggy says:

    Thanks for a delightful change in chocolate chip cookies…………they turned out just as you’ve pictured, and the taste is very good as well…………..but………..
    don’t you think 1 1/2 tsp of salt is a bit much………..maybe this is a typo………….so I used 1 tsp…………..and they still tasted a bit salty to me. I’ll try using a 1/2 tsp the next time. Also I just used a small cookie scoop instead of rolling them in my hands………good especially if the dough is still a bit sticky after adding an additional tablespoon of flour.

  31. [...] not just a different ratio. i opt for the olive oil chocolate chip cookies from sydney of crepes of wrath. it’s been on the “try this!” pile for quite some time, and i finally had an [...]

  32. Judy Manisco says:

    AMAZING. Best Choc-Chip Cookie I ever made. I cut the chips down to 1/2 Cup…and used ALL Raw, Turbinado Sugar.

  33. Kari says:

    For those of you having trouble with wet dough, could it be that you live in a humid area in general or might it be raining/damp outside? If so, try adding a bit more flour or eliminating the milk. I couldn’t tell you what is wrong for sure, since I haven’t made these for my family yet, but this is usually the reason my bread or cookies don’t turn out properly.

  34. Judy Manisco says:

    The Cookies were great. Do you have any other recipes for Brownies, Chocolate & Vanilla Cake using Olive Oil?

  35. Judy Manisco says:

    Frosting Recipe using Olive Oil?

    • Sydney says:

      Judy: Thanks for the compliment! Unfortunately, I don’t have any other baking recipes that use olive oil for now, but maybe in the future I will!

  36. Judy Manisco says:

    Thnaks Sydney. I will watch for them!

  37. Beate says:

    This look delicious :) I think I will try them for the weekend.
    But I wonder how many cookies to this recipe gives? :)

  38. [...] but not least, I whipped a batch of Olive Oil Chocolate Chip Cookies last night (via The Crepes of Wrath). I have used this recipe before a few times, and I love that [...]

  39. Sonal says:

    These cookies were amazing! I just made them, and I love the taste and texture. One thing I noticed though, in the whole version of the recipe [not the comments that go along with the pictures], you didn’t mention the step where you actually add the chocolate chips! But other than that, they are fantastic and I can’t stop eating them! Thanks for the recipe :)

  40. Janet says:

    These are amazing! : ) I found that if I just let the dough sit in the fridge for a few minutes it was very easy to handle with a spoon and wasn’t sticky! I love how these cookies stay soft for a few days in the cookie jar. YUM!

  41. christina says:

    I just commented on your dulce de leche cookies, and I’m commenting on these now! I made them tonight on a whim because I had a bunch of random leftover chocolate candies I wanted to chop up and use up, and they’re SO good! i’m going to bring them to work tomorrow because, butter or no butter, these are too delicious to be good for my waistline!

  42. Kat says:

    These have become my go-to chocolate chip cookie and it gets universal raves. I make sure to buy “mild flavor” olive oil (Bertoli makes one) and no one has mentioned an olive oil flavor. I also try to refrigerate any cookie dough for at least a couple of hours. I think it helps all of the ingredients get to know each other better.

    • Sydney says:

      Kat: Great tip on what kind of olive oil to buy! I think these are surprisingly good – I love seeing people’s reactions when I tell them that they are made with olive oil!

  43. Leeanne says:

    Hey, I modified your recipe for a rich chocolate cookie one day because I don’t eat butter or veg oil, and thought that an olive oil taste would complement a rich chocolate taste (turns out you can’t even taste the oil olive at all, chocolate or no chocolate, it really is a great recipe). Heres the chocolate olive oil cookie recipe:

    (Everything same at first)

    3/4 Cup brown sugar
    3/4 Cup granulated sugar
    1/4 Cup olive oil

    beat together for a while

    Then add 2 whole eggs and (HERES THE FIRST DIFFERENCE) one extra egg yolk to add some richness

    Then add:

    1 3/4 Cup flour
    1/2 Cup Cocoa powder.

    And NO milk.

    Bake at 375 for exactly 12 minutes and they will be perfect (after you let em cool)

    I find that milk added to the cookies always has a negative result, be it very slight or noticeable. Even though the do might be a little crumbly so you have to squish it together with your hands, it will turn out better than if you add milk. Always. The end result is better. I have made your (awesome) recipe so many times I can’t count. (Don’t eat butter and veg oil, but lllllllooooove cookies, :) ) Anyway, thank you so much for the recipe, now I can enjoy cookies like everybody else!!!!!! :) :) :) :) :) :)

  44. [...] usual I used the Olive Oil Chocolate Chip Cookies recipe from The Crepes of [...]

  45. [...] usual I used the Olive Oil Chocolate Chip Cookies recipe from The Crepes of [...]

  46. [...] WAS gonna use tollhouse cookie recipe, but i stumbled upon this . olive oil chocolate chip cookies. it was interesting, and i forgot to take the butter out from the [...]

  47. B says:

    I just made these and they turned out awesome! You can’t taste the olive oil at all. I had to bake them a few minutes longer to get golden brown edges, though but that’s probably just my owen. Thanks for the recipe!

  48. Kellie says:

    So glad I found this recipe! I’m in the process of transitioning my diet to dairy-free and these couldn’t have turned out better. I chose to replace one cup of flour with wheat flour, add a little bit of nutmeg for some kick, and skip the milk altogether. I also used a dark chocolate bar that I chunked instead. However, the basic recipe was a fantastic start! Thanks for posting!

  49. [...] Olive Oil Chocolate Chip Cookies from Crepes of Wrath In the afternoon we baked chocolate chip cookies and watched The Incredibles, and when Taylor woke up he helped me with dinner. [...]

  50. TheHappyTexasMom says:

    Absolutely love these! Talk about chewy!

  51. [...] ran out of vegetable oil. I only had olive oil and I remembered I how I really wanted to try this recipe a while [...]

  52. Kim says:

    I was looking for a recipe using oil since I had promised my son we could make cookies before I realized we were out of butter. They came out perfectly! To me they taste almost the same as butter recipes. I was a little sceptical since so many people seemed to have problems, but mine were great! I added 1.5 T of milk and the dough was still a little stiff. I agree with other posters- the dough is to sticky to roll. I ended up making them as drop cookies. Thanks for the recipe! This might be my new go-to!

  53. Will says:

    I’ve been using this recipe for four years and these cookies just don’t last long enough. The only change I have made is to use all brown sugar and no granulated sugar. Thank loads for this recipe.

  54. Maggie says:

    Overall, I am impressed! (My husband has a very high standard for CCC’s, though, so we’ll see what he says!) I can taste the olive oil a bit, but it’s not a bad flavor. I have heard adding some nuts or nut flour can add the nutty flavor of butter back in, so maybe I’ll try that next time. My cookies did not crack as in the picture, and many of the chocolate chips sank to the bottom while cooking, so they’re not quite as pretty! The cookies are a little more dry/crumbly than I prefer, but they’re still good. I would also definitely add more chocolate chips next time! I think that would help hide the olive oil taste more, too.

  55. Jennifer says:

    These are delicious – I don’t miss the butter at all. I recommend using Extra Light Olive oil rather than EVOO because it does not have a song olive flavor. I use it for baking all of the time. I found that the dough was too sticky using my hands, but worked fine if I dropped them off of a spoon.

  56. I made these yesterday with my 4-year old daughter and they were fantastic! We live in Italy and don’t have chocolate chips, so we used a cup of left-over chocolate Easter eggs.

    The only thing I would add, and this was my daughter’s idea, is to reserve some of the chocolate chips to sprinkle on top of the cookies just before baking. Because the cookies where we didn’t do this tasted great but didn’t look very “chippy”.

    Now that, thanks to you, we’ve replaced the butter with 1/4 cup of olive oil (and I’ve seen very similar recipes call for ONE cup of melted butter) I need to figure out how to replace the sugar with honey!

    Thank you for sharing a no-fail recipe.

    Last weekend I made a Martha Stewart Peanut Butter cookie recipe with my son and… what a disappointment! They didn’t look anything like the photo and didn’t taste that great, either.

    Ciao,

    L

  57. [...] to kick it all off, I decided to make these Olive Oil Chocolate Chip Cookies that I saw on Crepes of Wrath. It’s a bit unorthodox, I admit, since nearly every single CCC [...]

  58. Zoomer Pup says:

    I just made these and have just eaten a warm one – yummy. Very nice, but mine didn’t spread at all (is that because they have oil instead of butter in?) and the dough was VERY sticky. But I can tell they are not going to last long :)

  59. ash says:

    I made this with almond oil and a touch of extra virgin olive oil, because that was all I had. And I reduced the salt to a heaping half teaspoon (plus a sprinkling on top), but regretted it!! Going for a full teaspoon next time. They are definitely not the same as cookies made from butter, but they’re a respectable alternative when you need to whip up something fast (as I needed to). I needed the extra tablespoon of milk; they’re quite sticky, even once they’ve been baked. I added some almond extract and a touch of nutmeg.

  60. lojra says:

    Hello there, I discovered your blog via Google whilst looking for a comparable topic, your website got here up, it appears great. I’ve bookmarked it in my google bookmarks.

  61. I think I should try this at home some day they look very delicious

  62. Decided to bake these instead of my usual after-school-nap. Realized this was even better than sleeping-till-dad-comes-back-with-lunch when I popped a third one in my mouth ^_^ you are awesome

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