These Chocolate Chip Cookies are crunchy, full of dark chocolate chips and made with healthy Olive Oil. A delicious Italian take on the Classic Chocolate Chip Cookie.
Olive Oil Chocolate Chip Cookie Recipe
A few weeks ago I went over to visit my mother-in-law who isn’t well (she has Dementia) and I was offered one of these Chocolate Chip Cookies that my niece made and I loved it. To tell the truth there aren’t many sweets I don’t love.
How to make Chocolate Chip Cookies with Olive Oil
- In a medium bowl add the eggs, sugar, olive oil, zest and baking powder, whisk it all together until smooth.
- Add the chocolate chips and combine.
- Sift the dry ingredients, flour, corn starch and salt.
- Then add the dry ingredients into the egg mixture a little at a time, until it’s almost combined.
- Then move the dough to a floured flat surface and knead until smooth, the dough shouldn’t be sticky, add a little bit of flour at a time if it is.
- Roll the dough out until 1/4 inch thick and cut with a 2 1/2 inch (6cm) round cookie cutter.
- Place the cut cookies on a parchment paper lined cookie sheet and refrigerate for approximately 15-20 minutes
- Then bake for about 10-15 minutes. Let cool before serving.
I pretty much followed the recipe as written except I sifted the dry ingredients together and I added more chips. Can’t say no to more chocolate!
What’s the best Olive Oil to use?
When you are baking with Olive Oil you are going to want to use a Delicate or Light Olive Oil, you don’t want your baked goods to have a heavy taste.
How to store Olive Oil Chocolate Chip Cookies
Let the cookies cool completely, then store them in an airtight container at room temperature, they will last up to 4 days. They can also be frozen, place in an airtight container and freeze for up to 2-3 months.
How to Freeze Chocolate Chip Cookie Dough
It’s probably best to cut out the cookie dough and then freeze on a cookie sheet, once they are frozen, place in an airtight container or freezer bag between layers of parchment paper. Remove when ready to bake, no knead to thaw, just bake. The cookies may take a couple of extra minutes to bake.
Make sure your Baking Powder is Active
Make sure your baking Powder is active before baking, add 1/2 tsp of baking powder to 1/2 cup of hot water. It should bubble immediately. If it doesn’t bubble right away then it’s time for a new box.
Why Bake with Olive Oil?
There are many pros to baking with olive oil, here are a couple. Olive oil is rich in monounsaturated fat, which has been shown to reduce the risk of heart disease and ease inflammation.
It’s also easier to mix the ingredients, making this recipe a One Bowl, No Mixer Cookie Recipe. Just grab a fork and start stirring.
More Chocolate Chip Cookie Recipes
Chocolate Chip Cookies
What kind of Chocolate should I use?
I like to use a good quality mini chocolate chips in my cookies, but you can also use regular size, or even white or milk chocolate, or how about chocolate chunks. If you prefer to chop your own chocolate than that works too.
Ever since I tried these Chocolate chip cookies I have started experimenting with baking with Olive Oil, so far I have made this Savory Pie Crust which I then proceeded to make a few savory Summer Tarts which I will share in the coming weeks.
So if you are looking for a Cookie recipe that is a little more on the healthy side I hope you give these Olive Oil Chocolate Chip Cookies a try and let me know what you think! Enjoy.
Olive Oil Chocolate Chip Cookie Recipe
- 2 cups all purpose flour (250 grams)
- 1 cup + 3 tablespoons corn starch (150 grams)
- 1 pinch salt
- 2 large eggs
- 1/2 cup + 1 tablespoon granulated sugar (120 grams)
- 1/2 cup Olive oil (light or delicate) (100 grams)
- zest 1/2 lemon
- 1 teaspoon baking powder
- 1/2 cup mini chocolate chips (90 grams)
- In a medium bowl sift together the flour, cornstarch and salt. Set aside.
- In a large bowl add eggs, sugar, olive oil, zest and baking powder, mix together with a fork or whisk until smooth, mix in the chocolate chips and then add a little at a time the sifted flour mixture. When almost combined move the dough to a lightly floured flat surface and gently knead until smooth (not sticky, if too sticky add a little more flour at a time).
- Roll the dough to a 1/4 inch (1 cm) thickness and cut out with a 2 1/2 inch (6cm) round cookie cutter. Place on parchment paper lined cookie sheets and refrigerate for approximately 15-20 minutes.
- Pre-heat oven to 350F (180C).
- Remove from the fridge and bake for approximately 10-15 minutes, (do not let the cookies brown they should be lightly golden). Let cool on cookie sheets. Enjoy.