Chocolate Chip Cookies with Olive Oil
The popularity of desserts made with olive oil rather than butter is catching on! If you’re wanting to try a new chocolate chip cookie recipe that produces soft and chewy chocolate chip cookies that are loaded with chocolate, look no rather than this recipe. You won’t even need to set out any butter out beforehand to come up to room temperature! One nice perk of baking with olive oil rather than butter.
Baking With Olive Oil
Although it’s not very traditional, it’s a thing, and as I just mentioned I think it’s catching on because I see more and more desserts made with olive oil. I actually made these cookies early on in 2020 before life changed for the whole world, and the recipe got lost in my drafts, but here we are closing in on two years later and it’s being published! Two of my very favorite cakes, including my hands-down favorite lemon dessert, are cakes that are made with olive oil. Namely, this Lemon Olive Oil Cake which was inspired by this Olive Oil Orange Cake. This cookie recipe is actually a spinoff of these Coconut Oil Chocolate Chip Cookies, but I use olive oil instead.
Ingredients in Olive Oil Chocolate Chip Cookies
For these seriously good olive oil chocolate chip cookies, you’ll need:
Olive oil Light brown sugar Granulated sugar Egg Vanilla extract All-purpose flour Instant vanilla pudding mix Baking soda Salt Semi-sweet chocolate chips
How to Make Olive Oil Chocolate Chip Cookies
To make the dough, I used olive oil, along with an egg, sugars, vanilla and after getting the dough to the point where you add the dry ingredients, it’s very different looking than other cookie dough. It’s shaggy and it’s both oily and dry. You’ll think something is horribly wrong, but it’s fine. Mix in the chocolate chips and using a cookie scoop or your hands, form approximately 21 equal-sized balls. You need to compress and compact the dough by squeezing it and it’ll come together. Don’t be afraid to really squeeze it. As a bonus, your hands will be wonderfully moisturized from the olive oil. If your dough is absolutely not coming together, and is fluffy, crumbly, or too dry, drizzle in one tablespoon of olive oil at a time until it comes together. Do this as a last resort because it can make the dough oily in a hurry.
Chill The Dough
You must chill the dough before baking. It’s absolutely crucial for thick, puffy, full cookies. If you bake with warm dough, your cookies will spread and bake thinner and flatter and the olive oil will render them oil puddles rather than cookies.
Can I Chill the Dough and Then Form the Cookies?
No, I don’t recommend doing that since the dough becomes hard as a rock once chilled. It’s really hard to shape cookie dough once it’s chilled, so follow the recipe instructions as I’ve written it for best results.
Underbaking Is The Way To Go
I baked the cookies for 9 minutes, but if you choose to make smaller or larger cookies, you’ll need to adjust the baking time accordingly The secret to these cookies is keeping them a touch underbaked, which I think is the secret to most good cookies. There is something about the olive oil that causes them to be have a firmer exterior than other cookies and overbaking them would be the kiss of death and they’d set up far too firm.
Can You Taste The Olive Oil?
In the cakes I’ve made with olive oil, I wouldn’t have specifically guessed it was olive oil, although it’s discernable they’re oil-based versus butter-based cakes. With respect to these cookies, the raw dough tastes strongly of olive oil, but upon baking, it mellows dramatically. You can taste it, but in an unexpected and interesting way. If you’re up for being adventurous and baking a unique batch of chocolate chip cookies, I’d say go for it. And if you’re not, I have at least 30 different chocolate chip cookie recipes, many featured below in the related recipes section that follow this recipe. However, no hard feelings if olive oil cookies don’t sound like your jam!
Can I Use Vegetable or Coconut Oil in This Recipe?
Without having tried it myself, I can’t say for sure with regard to vegetable oil. But since this recipe is closely adapted from these Coconut Oil Chocolate Chip Cookies, and they turn out amazing, feel free to use coconut oil.
What Kind Of Olive Oil To Use?
I used Trader Joe’s Premium Extra Virgin Olive Oil. The in-store price is about $8.99 in California and it’s what I cook with and have on hand so that’s what I used. I’m sure the flavor of the cookies will change slightly depending on if you use extra virgin versus virgin olive oil, the region the olives were grown such as Italy or Spain, and so forth. I recommend using your favorite or the everyday olive oil that you have in your pantry and not buying anything special for this recipe.
Do I Have to Use Pudding Mix?
Yes, the instant vanilla pudding mix is a must in this recipe! You want to get the instant mix, not the cook and serve kind (and also don’t get sugar-free). You don’t actually make the pudding according to package instructions, you just add it to the cookie dough and treat it like a dry ingredient.
Favorite Chocolate Chip Cookie Recipes
Coconut Oil Chocolate Chip Cookies— You won’t miss the butter at all in these coconut oil chocolate chip cookies! They’re so soft and ever so slightly chewy. Dangerously good! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
The Best Chewy Chocolate Chip Cookies — One of my absolute favorite recipes for chocolate chip cookies thanks to a special ingredient! Just one bite and I think you’ll agree!!
Softbatch Cream Cheese Chocolate Chip Cookies – Move over butter, cream cheese keeps these cookies soft and extra thick! THE MOST POPULAR COOKIE RECIPE ON MY SITE!
Soft Chocolate Chip Cookies— These soft and chewy chocolate chip cookies are studded with chocolate chips and are the perfect texture. My secret ingredient? Cornstarch! It produces the most incredible cookies, trust me!
One-Bowl, No-Mixer, No-Chill, Giant Chocolate Chip Cookie For One — An incredibly FAST and EASY recipe that produces ONE extra-large soft and chewy cookie that’s loaded with chocolate!! One bowl to wash, no mixer, and no waiting!!
Chocolate Chip and Chunk Cookies – My gold standard Chocolate Chip Cookie recipe for over two years!
Mrs. Fields Chocolate Chip Cookies {Copycat} – Learn all the SECRETS to making the famous Mrs. Fields cookies at home! The recipe is easy, spot-on, and they taste just like the real thing!
Hershey’s Soft and Chewy Chocolate Chip Cookies – An oldtime recipe that’s a keeper!! Chocolaty, buttery, soft cookie perfection! If you need a recipe so your cookies stay ultra soft for days, this is the one!
Turtles Candies Chocolate Chip Cookies – Chocolate chip cookies stuffed with Turtles candies! Soft, chewy, and buttery with caramel and chocolate!
New York Times Chocolate Chip Cookies {From Jacques Torres} – I made this infamous recipe to see if it lives up to the hype….or not!
Pretzel Chocolate Chip Cookies – Soft chocolate chip cookies packed with chocolate chips and crunchy pretzels!! Salty-and-sweet all in one!
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies – 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
One-Bowl, No-Mixer, No-Chill Oatmeal Cookies — An incredibly FAST and EASY recipe that produces perfectly thick cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!
