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
Print this recipe
from Slice of Feist
2 1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 or 2 tablespoons of milk (or rice milk)
1 cup chocolate chips
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.
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I am totally going to try making these today.
Can you taste the olive oil? (maybe a silly question)
I am wondering the same thing as Kate. They look yummy!
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…
Should I flatten these before I bake them? They look incredible!
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!
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!
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!
Steph: I didn’t need to!
Laura: That’s the goal! I’m glad you feel that way. It makes me feel so good!
Kate & Memoria: You really can’t, especially because I added an extra 1/2 teaspoon of salt from the original recipe.
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.
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!
Wow, I can’t wait to try these! Your recipe sounds too good to be true.
Very intriguing idea! I’ll tell no one these cookies will be heart healthy.
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.
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!
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
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.
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.
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?
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…
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?
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).
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…
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!
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?
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.
Yayyy! I’m so happy you like this recipe! Thank you so much for mentioning my blog…you rock! Your blog is beautiful!
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.
BEST CHOCOLATE CHIP COOKIES EVER. It’s easy and you don’t have to worry about oatmeal powder. Thanks!
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!
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!
awesome cookies thanks for sharing recipe i just bake them and they r awesome
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.
AMAZING. Best Choc-Chip Cookie I ever made. I cut the chips down to 1/2 Cup…and used ALL Raw, Turbinado Sugar.
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.
The Cookies were great. Do you have any other recipes for Brownies, Chocolate & Vanilla Cake using Olive Oil?
Frosting Recipe using Olive Oil?
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!
Thnaks Sydney. I will watch for them!
This look delicious
I think I will try them for the weekend.
But I wonder how many cookies to this recipe gives?