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Olive Oil Chocolate Chunk Cookies

Chewy, olive-oil–based chocolate chunk cookies with a tender crumb and optional flaky sea salt topping.
Cook Time10 minutes
Total Time2 hours
Servings: 4 servings

Ingredients

  • 1 7/8 cup all-purpose flour 230 g
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup extra virgin olive oil 100 g
  • 3/4 cup packed light brown sugar 175 g
  • 1/4 cup granulated sugar 50 g
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup dark chocolate, roughly chopped about 150 g, 60–80% recommended
  • Maldon flake sea salt optional, for topping

Instructions

  • Whisk together the flour, baking soda, and kosher salt in a bowl; set aside.
  • In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the olive oil, packed light brown sugar, and granulated sugar until evenly moistened.
  • Add the whole egg and the egg yolk, then beat on high speed for 30–60 seconds until smooth; mix in the vanilla extract.
  • Add the dry ingredients and mix on low speed until almost incorporated; do not overmix.
  • Fold in the chopped dark chocolate with a spatula, reserving a small handful to press on top of the dough balls if desired.
  • Cover the dough tightly with plastic wrap and chill for at least 30 minutes until firm enough to shape, or refrigerate overnight for best flavor.
  • Preheat the oven to 350°F (175°C) and line a heavy baking sheet with parchment paper.
  • Scoop the chilled dough into balls (about 2 tablespoons each, a medium #40 scoop) and shape into smooth balls by pressing rather than rolling; place on the prepared sheet with about 2 inches between each.
  • Optionally press reserved chocolate pieces into the tops of the dough balls and sprinkle with flake sea salt.
  • Bake for 9–11 minutes, or 11–13 minutes if baking from frozen, until tops are puffed and edges are golden brown.
  • Immediately after removing from the oven, give the baking sheet a firm but controlled drop onto the oven rack from a few inches to deflate any excess puffiness.
  • Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

Equipment

  • Mixing bowls
  • Whisk
  • stand mixer or hand mixer with paddle or whisk attachment
  • Spatula
  • Baking Sheet
  • Parchment Paper
  • cookie scoop or spoon
  • Wire Rack

Notes

  • 1⅞ cups = 230 g; weighing flour is recommended.
  • The recipe is sensitive to over-measuring flour; 20 g extra can dry the dough.
  • Chill at least 30 minutes or refrigerate overnight for better flavor.
  • Reserve some chocolate chunks to press on top for appearance.
  • Optional: sprinkle with flaky sea salt before baking.