Olive Oil Chocolate Chip Cookies
These Chocolate Chip Cookies are amazing! No one will ever guess they are made with olive oil! They have a great crunch on the outside with a soft chewy inside!
Servings 21 cookies
- 1 1/4 cup whole wheat pastry flour see Notes
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 cup olive oil
- 1/2 cup dark brown sugar lightly packed
- 2 tablespoons granulated sugar
- 1 large egg see Notes for a vegan option
- 1 teaspoon pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
Preheat your oven to 350 degrees.
Line a baking sheet with parchment.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, whisk together the olive oil, brown sugar and granulated sugar. Add the egg and vanilla extract. Whisk until a bit light and fluffy for just about a minute.
Pour the dry ingredients into the wet ingredients. Using a wooden spoon or rubber spatula, mix just until combined. Leaving some spotty dry areas is fine. Add the chocolate chips and any other mix-ins and mix just until incorporated.
Drop the dough onto the prepared baking sheet by tablespoonfuls.
Bake for 8 to 10 minutes.
Remove from the oven. Move the cookies onto a cooling rack to cool completely.
When measuring flour, be sure to give the flour a whisk before scooping to get the best results. Too much flour will create a dense cookie.
Try using lighter flavored olive oils. Fruitier oils, like extra virgin, will add more taste.
To make a vegan version, be sure to look for dairy-free chocolate chips and replace the egg with a flax egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water. Allow to sit for 15 minutes before using)
To create a gluten-free version, replace the whole wheat pastry flour with all-purpose gluten-free flour and reduce the amount by 2 tablespoons.