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.

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.

She told me the recipe is from a very Popular Food Blogger in Italy, Benedetta. I knew I had to make and share these delicious Cookies that are made with Olive Oil!

Table of Contents

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.

olive oil cookies how to make mixed in a bowl, dough rolled and cut and ready to bake

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.

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.

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.