I have been converted! Honestly and truly, these are amazing chocolate chip cookies. They’re soft, chewy, and they honestly melt in your mouth! One of my friends asked if there was toffee in the cookies because of how tasted almost caramely. The olive oil makes the dough slightly sticky, but that made the cookies have a lot of surface tension and allowed them to puff up into beautiful looking chocolate chip cookie pillows without falling flat. I can’t say enough about how delicious these are. I’ve given them to a number of people and I was complimented on them time after time. If you don’t believe me, just try them for yourself! You’ll be using this recipe over and over again, guaranteed.
Combine the vanilla, sugars, and olive oil and beat for about three minutes until it’s the consistency of wet sand.
Beat in the eggs one at a time.
Gradually mix in the flour, salt, and baking soda. Then beat in a tablespoon of milk, just to form the dough into a firmer dough. Add another tablespoon if you feel it’s necessary.
Fold in the chocolate chips by hand.
Roll the dough into balls by hand and place on a greased and/or lined baking sheet.
Bake at 375 degrees F for 10-12 minutes. My oven took about 10 and a half minutes. Allow to cool on the baking sheet for a bit, then move to another surface to cool completely.
These are the softest, chewiest, most amazing chocolate chip cookies! I really couldn’t believe it, but these olive oil chocolate chip cookies are fantastic!
- 2¼ cup all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon baking soda
- ¼ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 or 2 tablespoons of milk (or rice milk)
- 1 cup chocolate chips
- Preheat the oven to 375 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside.
- Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in a tablespoon of milk to make the dough a bit firmer, maybe another tablespoon if you need it/if you feel the dough is too sticky/dry (I used about 1 tablespoon + 1 teaspoon).
- Roll the dough into balls with your hands and place on a greased and/or lined baking sheet and bake for 10-12 minutes, until lightly golden and set. Mine took about 10 and a half minutes. These overbake quickly, so it's better to take them out a bit early if you're unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.