Olive Oil Cookies Recipe

Large brown sugar cookies made using olive oil instead of butter. These olive oil chocolate chip cookies feature crisp edges and gooey interiors with melty pockets chocolate.

– 2 cups (240 g) all purpose flour – 1 teaspoon salt – ½ teaspoon baking soda – ¾ cup (177 ml) olive oil – 1 cup (200 g) light brown sugar – ¼ cup (50 g) granulated sugar – 1 teaspoon espresso powder – 2 teaspoons (10 ml) vanilla extract – 1 large egg, room temperature – 1 large egg yolk, room temperature – 2 cups (340 g, 12 oz.) chopped chocolate or chocolate chips, divided

Ingredient

Direction

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1

Mix the flour, baking soda, and salt together in a bowl with a whisk until they are thoroughly blended. 

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2

Mix olive oil, brown sugar, granulated sugar, espresso powder, and vanilla essence in a large basin. Add egg and yolk and mix well. 

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3

Just combine dry and wet ingredients. Use about ½ of the dry ingredients. Stir in most chopped or melted chocolate. Keep ½ cup (85 g) for cookie topping before baking.

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4

Place the cookies in the refrigerator to cool for at least 30 minutes or even overnight, covered with plastic wrap.

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5

The olive oil chocolate chip cookie dough balls should be 3 inches (8 cm) apart on the lined baking sheet. 

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6

Use a big cookie scoop (3 tablespoons, 45 ml). Cover with the remaining ½ cup (85 g) of chocolate chips or chunks.

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7

Bake for 12 to 14 minutes, or until the cookies are slightly puffed in the center and the edges are firm.

also see

also see

Waffle Cookies Recipe