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Olive Oil Chocolate Chip Cookies with Sea Salt

Yields24 ServingsPrep Time20 minsCook Time14 minsTotal Time34 mins

Adapted from Cook’s Illustrated Thick & Chewy Chocolate Chip Cookie Recipe

 2 cups unbleached all-purpose flour
 ½ tsp baking soda
 ½ cup + 1 Tablespoon Durant Olive Mill Arbequina or Koroneiki Extra Virgin Olive Oil
 ½ cup granulated sugar
 1 cup packed dark brown sugar
 ½ tsp table salt
 2 tsp vanilla extract
 1 large egg
 1 large egg yolk
  cup semisweet chocolate chips
 ¾ cup chopped pecans or walnuts, toasted (optional)
 1 tbsp flaky sea salt for topping

Adjust oven rack to middle position and heat oven to 325 degrees.


Whisk flour and baking soda together in medium bowl; set aside.


Add both sugars, salt and vanilla to bowl with Extra Virgin Olive Oil and whisk until fully incorporated.


Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds.


Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.


Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.


Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 13-15 minutes.


Transfer baking sheet to wire rack, and allow cookies to cool.


As cookies cool, sprinkle with sea salt to taste. ENJOY!

Nutrition Facts

Servings 24