30 minutes
Deliciously chewy chocolate chip cookies made with extra-virgin olive oil for a unique flavor twist.
Old-fashioned Rolled Oats
0 oz
0 oz
Light brown sugar
0 oz
teaspoons
teaspoons
teaspoons
teaspoons
0 oz
Assorted Chocolate Chips Or Chopped Chocolate
0 oz
1. Prepare Oat Slurry
Combine old-fashioned rolled oats with water. Using an immersion blender, blend until the oats and water form a thick, smooth slurry. Strain this mixture through a fine-mesh strainer until you have a gooey consistency.
2. Preheat Oven
Preheat your oven to 350°F (180°C).
3. Mix Dry Ingredients
In a large bowl, whisk together light brown sugar, baking soda, Diamond Crystal kosher salt, baking powder, and ground cinnamon for about a minute.
4. Mix Wet Ingredients
In another large bowl, add extra-virgin olive oil, 2 ounces of the prepared oat slurry, and vanilla extract. Whisk until smooth.
5. Combine Wet and Dry Ingredients
Gradually stir in all-purpose flour using a flexible spatula. Once the flour is incorporated, add assorted chocolate chips or chopped chocolate. Knead the dough with your hands to ensure the chocolate is evenly distributed.
6. Portion Dough
Using a 2-tablespoon cookie scoop, portion the dough, firmly compressing each portion. Arrange the cookie dough portions on a parchment-lined aluminum baking sheet.
7. Bake Cookies
Bake the cookies for about 15 minutes, or until they are puffed and golden from edge to center.
8. Cool Cookies
Let the cookies cool on the baking sheet.
Enhance the flavors by sprinkling flaky sea salt on top of the cookies before baking. This will not only add a sophisticated touch but also balance the sweetness and bring out the chocolate and olive oil flavors.
Use caramel chips in place of chocolate chips and finish the cookies with a light sprinkle of flaky sea salt before baking.
Instead of the usual semisweet chocolate chips, try using chopped dark chocolate with a higher cacao percentage for a richer, less sweet cookie. Or, for a more nuanced flavor, use a mix of milk, dark, and white chocolate chunks.
Swap out 1/4 cup of flour for 1/4 cup of cocoa powder to create chocolate olive oil cookies and use white chocolate chips instead of traditional chocolate chips.
Add the zest of one orange or lemon to your dough for a fragrant twist. The citrus zest will complement the fruity notes of the olive oil and add a refreshing zing to your cookies.
Opt for a high-quality extra-virgin olive oil with a flavor profile that complements chocolate well, as it's a standout ingredient in this recipe.
Mix just until the flour is incorporated to avoid tough cookies.
Rest the cookie dough in the refrigerator for at least 24 hours for more concentrated flavor and improved texture.
Use good-quality chocolate and consider mixing bittersweet and semisweet types or chopping a chocolate bar for varied textures.
Start checking for doneness a few minutes before the recipe suggests and look for golden brown edges but soft middles.
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