When we were growing up my mom used to make us chocolate chip cookies every day after school. I know, right? She was pretty great (and still is pretty awesome). I’m almost positive the recipe was from the back of the Nestle Toll House chocolate chip bag, but I’m not kidding when I tell you that all the kids in our neighborhood drooled over them. They were the talk of our school bus.
Fast forward to 30 some years later and I still love a good chocolate chip cookie. However, I am not the best at baking (as we’ve discussed). So when it comes to all things sweet, I turn to the experts.
Thankfully (for you and me), I stumbled across Rebecca from Displaced Housewife who makes pretty much the world’s best cookies (sorry mom). These dark chocolate olive oil cookies are divine.And let me tell you why; they’re made with olive oil, filled with chunks of rich dark chocolate and then sprinkled with large flakes of sea salt. I mean, need I say more. Well played, Rebecca. Well played.
The beauty of the olive oil is that they keep the cookies soft and moist, and add a subtle floral note. When you’re baking up these bad boys be sure to use a good quality olive oil (one you would use to make a salad dressing with). You definitely get a taste of the oil, but it’s in no way overpowering. The recipe also includes the addition of butter which gives the cookies a nice chew and golden brown color. Just the right balance.
Rebecca also shares some other great tips about sifting the flower, the type of flour she likes to use (a combination of bread/all purpose flour, that I definitely agree helps), and what type of chocolate to use. You can find all of her tips in her original post here.
So if you want to be the talk of the school bus, like my mom, or just everyone’s favorite person in the house, break out those cookie sheets and get baking!
Enjoy all you chocolate lovers!
- 1½ cups of brown sugar (you can use dark, muscovado or light, your call), packed
- 1 stick (4 ounces) unsalted butter, softened
- ½ cup good quality olive oil*
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1½ cups all-purpose flour
- 1½ cups bread flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3½ cups dark chocolate, coarsely chopped or chips
- Sea salt flakes for the tops (optional)
- Preheat your oven to 375 degrees F. Make sure you have a rack in the top third of your oven. Line a baking sheet with parchment paper or a silpat.
- In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, butter, oil and granulated sugar on medium speed until fully incorporated. Add the eggs + vanilla and mix on medium until everything is well blended. Take the bowl out of the mixer.
- In a medium bowl whisk together all-purpose flour, bread flour, baking powder, baking soda and sea salt.
- Add the flour mixture to the wet ingredients and fold until the cookie dough is barely blended. You still want to see streaks of flour. Add the chocolate chunks and fold until just mixed.* Gently roll into 2 tablespoon-sized balls, place on a parchment-covered baking sheet and allow about 2 inches of space between the dough balls. I like to freeze the dough balls for about 10 minutes prior to baking…this step is optional, but I like how it helps the cookies maintain their shape whilst baking (I don’t like super flat cookies).
- Bake the cookies in the top third of the oven for about 11 minutes. They will look slightly underdone. Fresh out of the oven, sprinkle with the sea salt flakes. Allow to cool on the baking sheet for 5 minutes post baking and then move to a cooling rack to finish cooling down.