Discover the Magic of Olive Oil Chocolate Chunk Cookies: A Perfectly Chewy & Flavorful Recipe
I am absolutely thrilled with how these Olive Oil Chocolate Chunk Cookies turned out! Far exceeding all expectations, their delightful taste and texture truly impressed me. I only wish I could share these incredible creations with everyone in person. This recipe was born from a desire to utilize the various olive oils I’ve accumulated, and perhaps, with a touch of optimism, as a slightly healthier alternative to traditional butter-based cookies. However, let’s be honest, any health claim for cookies is always a bit dubious! The real magic here lies in their simply phenomenal taste and unique character, making them a standout addition to any cookie repertoire.
Embracing Flavor: The Journey to Extra Virgin Olive Oil Cookies
This recipe is an exciting evolution, inspired by an older olive oil cookie recipe that originally called for whole wheat flour. It’s quite amusing to reflect on how my approach to olive oil in baking has transformed over the years. When I first developed the previous recipe, my primary goal was to mask the olive oil flavor, opting for light, delicate oils. The emphasis was purely on creating a “healthier” cookie without a prominent olive oil taste.
However, with this new iteration, I took a completely different path: I actively sought out the most robust, full-bodied extra virgin olive oil I could find. My aim was to celebrate, not conceal, the rich, complex notes that quality olive oil brings to a baked good. Olio Santo, a personal favorite known for its vibrant, peppery, and fruity undertones, was my initial choice and performed beautifully. Given that I prepared multiple batches during development, I also tested the recipe with Costco’s Colavita, another excellent, widely available full-flavored olive oil. Both varieties yielded exceptionally delicious results, proving that a high-quality, flavorful olive oil is key to these cookies’ unique depth and character.
The Perfect Balance of Texture and Rich Flavor
The texture of these Olive Oil Chocolate Chunk Cookies is, without a doubt, my absolute favorite aspect. They boast a firm exterior with beautifully crinkled tops, making them visually appealing. Yet, beneath that satisfying crunch, they are wonderfully soft and remarkably chewy on the inside. This delightful combination of textures creates an incredibly satisfying bite with every cookie.
Initially, I found them lacking in a certain depth—specifically, the familiar buttery flavor often associated with classic chocolate chip cookies—and they leaned a bit too sweet for my liking. But with just a few mindful adjustments, these minor issues were perfectly resolved. I incorporated a hint of cinnamon, a trick I picked up from the famed DoubleTree cookies and Laura Bush’s cowboy cookies. This subtle spice adds a warm, inviting note without making the cookies taste overtly cinnamon-y. Next, I added a generous amount of toasted walnuts, which contribute a fantastic nutty crunch and an extra layer of flavor that complements the chocolate and olive oil beautifully. Finally, I increased the vanilla extract beyond the usual amount, deepening the overall aroma and taste profile.
To further elevate the flavor experience, I used a trio of different chocolates: Belgian chunks from Aldi, which I consider to be among the best value baking chocolates; rich Guittard disks; and decadent Ghirardelli Bittersweets. Mixing various types of chocolate—different cocoa percentages, shapes, and brands—is a superb strategy for enhancing the complexity and appeal of any cookie. In this recipe, the substantial size of these chocolate chunks was particularly advantageous, creating delightful pockets of melted chocolate that perfectly matched the generously sized cookies, ensuring a chocolatey bite every time.
The Unsung Hero: Why a Large Cookie Scoop is Essential
For these magnificent cookies, I specifically utilized a large cookie scoop, aiming for individual portions of approximately 2 ½ oz (or 70 grams) each. While the olive oil lends a slightly unique, sometimes “funky” consistency to the dough, meaning it might not scoop out perfectly cleanly and may require a little dough-pinching to form perfect balls, using the scoop serves as a powerful reminder of just how indispensable this tool is in my kitchen. For many years, I mistakenly believed a simple tablespoon was sufficient, convinced I didn’t need a specialized cookie scoop.
However, at some point, I finally gave in and acquired a couple of cookie scoops, and I haven’t looked back since. Now, they are the only tools I use for several compelling reasons. Cookie scoops excel at portioning dough evenly, ensuring that every cookie bakes consistently in size and shape. But beyond mere uniformity, they also subtly imprint tiny abrasions and indentations into the dough. This seemingly small detail plays a significant role in how the cookies bake, often resulting in those coveted crevices and cracks on the surface – a hallmark of a beautifully rustic, homemade cookie. While the exact outcome can vary depending on the specific recipe, scooped cookies frequently possess a distinct, artisan look. This effect is particularly noticeable with shortening or peanut butter-based doughs, but it certainly enhances these olive oil cookies too. So, consider this a crucial tip for achieving both perfectly portioned and aesthetically pleasing results. If you’re looking to upgrade your baking arsenal, here’s a link to my favorite cookie scoop.
Olive Oil Chocolate Chunk Ingredient Rundown: A Deeper Dive
- Flour: This week, I’ve been relying on King Arthur All-Purpose flour. Known for its consistent quality and moderate protein content, it provides the perfect balance for a cookie that’s tender yet chewy.
- Baking Powder: This leavening agent works to create a light, open crumb structure within the cookie, contributing to its soft interior.
- Baking Soda: Essential for cookies, baking soda reacts with the acidic brown sugar to provide lift and spread, giving these cookies their signature crinkly tops.
- Salt: I opt for Morton Kosher salt. Its larger flakes allow for more even distribution throughout the dough, enhancing all the other flavors without making the cookies taste overtly salty. A little extra pinch just ensures that perfect balance.
- Cinnamon: Just a touch, an eighth of a teaspoon, is enough to subtly bump up the flavor profile with a warm, comforting note. It’s not enough to make the cookies taste overtly cinnamon-y, but rather to add a hidden layer of complexity.
- Brown Sugar: Light brown sugar, packed tightly, is crucial here. It contributes moisture, tenderness, and that desirable chewy texture. While light brown sugar is perfectly fine on its own, sometimes I’ll mix in a small amount of dark brown sugar for an even richer molasses flavor, but it’s entirely optional.
- Granulated Sugar: Any standard cane sugar that’s on sale will work well. It contributes to the crisp edges and helps achieve that beautiful crinkly appearance on top.
- Olive Oil: The star ingredient! A full-flavored extra virgin olive oil is non-negotiable for this recipe. Its robust, fruity, and sometimes peppery notes are designed to shine through and complement the chocolate. I’ve had great success with both Costco’s Colavita and Olio Santo.
- Coconut Oil: Used in its room temperature, solid state, coconut oil provides structure and a pleasant richness. Both unrefined (for a subtle coconut aroma) and refined (for a neutral flavor) varieties work perfectly. If you prefer, or don’t have coconut oil, unsalted butter can be substituted, ensuring it’s softened to the same consistency.
- Large Egg: Crucially, this should be at room temperature. A cold egg can re-solidify the softened coconut oil, leading to a lumpy, difficult-to-mix dough. Bringing it to room temperature ensures proper emulsification and a smooth batter.
- Vanilla: I’m currently enjoying Nielsen Massey vanilla extract for its superior depth of flavor. Using two full teaspoons ensures a prominent, aromatic vanilla note that beautifully rounds out the other ingredients.
- Dark Chocolate: The type of dark chocolate you use can truly elevate these cookies. Chunks or large disks (like Ghirardelli Bittersweet or Guittard disks) are highly recommended over standard chips because they melt into luscious pools of chocolate. A blend of different dark chocolates (e.g., 60-70% cocoa) offers a more complex flavor profile.
- Walnuts: Coarsely chopped walnuts add a wonderful crunch and earthy flavor. While untoasted walnuts are perfectly acceptable, I found that toasting them briefly beforehand (spreading on a baking sheet and baking for 5-7 minutes at 350°F or until fragrant) enhances their nutty aroma and flavor just a tiny bit more.
More Olive Oil Inspired Recipes
- Whole Wheat Olive Oil Chocolate Chip Cookies
- Olive Oil Upside Down Fruit Cake
- Cranberry Chocolate Chunk Cookies (with Olive Oil)
- Greek Olive Oil Cake
- Blueberry Olive Oil Scones
Recipe: Olive Oil Chocolate Chunk Cookies
Olive Oil Chocolate Chunk Cookies
Anna
Pin Recipe
Ingredients
- 1 ½ cups all-purpose flour (200 grams, preferably King Arthur)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon plus an extra pinch Kosher salt
- ⅛ teaspoon cinnamon
- ¾ cup light brown sugar, packed (150 grams)
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons coconut oil, room temperature (26 grams, unrefined or refined, or substitute softened butter)
- 6 tablespoons extra virgin olive oil, a flavorful variety (72 grams)
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 5 oz dark chocolate (a mix of chunks or large chips, e.g., Belgian, Guittard, Ghirardelli)
- ⅓ cup coarsely chopped walnuts (toasted for best flavor, optional)
Instructions
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Preheat your oven to 350 degrees F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup and consistent baking.
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In a medium bowl, carefully weigh or measure your all-purpose flour. Add the baking powder, baking soda, salt (including the extra pinch), and cinnamon. Whisk these dry ingredients together thoroughly until well combined, then set aside.
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In a separate large mixing bowl, combine the light brown sugar, granulated sugar, and softened coconut oil. Using an electric mixer on medium speed, or a sturdy wooden spoon, cream these ingredients together until they are just blended and no lumps of coconut oil remain. Then, stir in the flavorful extra virgin olive oil, the room temperature large egg, and the vanilla extract until everything is smooth and fully incorporated.
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Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed or with a spoon until just blended. Be careful not to overmix the dough. Finally, fold in the dark chocolate chunks and the coarsely chopped walnuts (if using) until evenly distributed throughout the dough.
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Using a large cookie scoop (ideally one that yields about 2 ½ oz or 70 grams per scoop), portion out mounds of dough. If you don’t have a cookie scoop, use slightly less than a ¼ cup measure for each cookie, shaping it gently into a ball. Remember, the olive oil dough might be a bit softer, so a light pinch to neaten the scoops is fine.
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Arrange the dough balls on your prepared baking sheet, ensuring they are spaced about 3 ½ inches apart to allow for proper spreading during baking. Avoid overcrowding the sheet.
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Bake one sheet at a time for 12 to 14 minutes, or until the tops of the cookies look slightly dry and the edges are lightly golden brown. The centers may still appear slightly soft. Once baked, remove the baking sheet from the oven and allow the cookies to cool completely on the sheet before transferring them to a wire rack. This cooling time on the hot sheet allows them to set properly and develop their full texture.