Olive Oil-Chocolate Chunk Cookies
These cookies are best within the first 2 days, though they can be stored in an airtight container for up to 1 week, or the dough may be frozen in balls in a sealed freezer bag for up to 2 months. They can be baked frozen.
Ingredients
- 1 1/2 cups (185 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tablespoons (45 g) unsalted butter, room temperature
- 3/4 cup (150 g) packed light or dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 6 ounces semisweet or bittersweet chocolate (chips or 1/2-inch chunks)
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 350°F and place a rack in the center of the oven. Line 2 baking pans with parchment paper and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and kosher salt together. Set aside.
- Combine the olive oil, butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined ,about 3 minutes. Once homogeneous, reduce the speed to low and add the egg and vanilla. Mix until combined.
- Add the dry ingredients to the mixer and mix on low speed until just combined. Add the chocolate chips and mix for a couple of seconds. Remove the bowl and finish combining with a wooden spoon or a sturdy spatula.
- Form 18 balls of dough, about 40 grams—a heaping 2tablespoons—each. Place 9 balls of dough on each sheet. Bake until browned and set around the edges, 12 to 15 minutes. Remove from the oven and let cool slightly on a cooling rack before serving. Sprinkle with flaky sea salt, if desired.
Notes
Excerpted from Life Is What You Bake It: Recipes, Stories & Inspiration to Bake Your Way To The Top © 2021 by Vallery Lomas. Published by Clarkson Potter. Photography © Linda Xiao