Recipe Review

I Tried Olive Oil Chocolate Chunk Cookies and It’s One of the Best Recipes I’ve Tasted

published Aug 13, 2022
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Olive Oil Chocolate Chunk Cookies
Credit: Nathan Hutsenpiller

If I could only have one type of dessert for the rest of my life, it would be the chocolate chip cookie. Give me crunchy, chewy, fresh-out-of-the-oven (or even a couple of days old) cookies and I will straight-up devour them. One of my favorite things about getting into baking at home has been just how easily I can whip up a batch of chocolate chip cookies. And I’m always looking for an excuse to try a new recipe because it gives me new ideas for altering my own personal take on the classic treat.

It’s for this very reason I was super excited to come across Vallery Lomas’ book, Life Is What You Bake It, and her recipe for chocolate chip cookies. But this isn’t just a regular-old recipe — this chocolate chip cookie recipe uses a combination of extra-virgin olive oil and butter to create a chewy-on-the-inside, crunchy-on-the-outside cookie that looks absolutely delicious. So, of course, I had to give it a shot to see if the taste matched up to the look.

How To Make Olive Oil Chocolate Chunk Cookies 

Here’s the best part of this recipe: It’s super easy. Start by whisking together all-purpose flour, baking powder, baking soda, and kosher salt in a large bowl. Set that aside and, using the bowl of a stand mixer fitted with the paddle attachment, combine extra-virgin olive oil, unsalted butter, brown sugar, and granulated sugar. Mix on medium speed until combined.

Reduce the speed to low and add egg and vanilla extract, mixing until combined. Next, add the dry ingredients to the mixer and mix on a low speed just until combined. Add your chocolate chips and mix well. Finish combining with a sturdy spatula or wooden spoon and get ready for the fun part.  

Prepare a baking sheet with parchment paper and preheat your oven to 350°F. Then form balls of dough; you should get somewhere between 14 and 18 balls, so you might need two baking trays. Bake for 12 to 15 minutes, until the cookies are browned and look pretty set around the edges. After removing from the oven, let them cool slightly on a cooling rack before serving. Sprinkle some flaky sea salt on top for the finishing touches and enjoy! 

Credit: Nathan Hutsenpiller

My Honest Opinion of Olive Oil Chocolate Chunk Cookies 

Truthfully, you would be hard-pressed to find me ever talking badly about a chocolate chip cookie. I’m such a fan that my standards are both very low and very high. I’ll take the McDonald’s cookie with a smile on my face just as quickly as one from Levain Bakery. That being said, Vallery’s recipe is absolutely fantastic and her use of olive oil and butter yielded results exactly as advertised.

These cookies were chewy on the inside and the perfect amount of crispy around the edges. I will admit, though, that I made mine a little chunkier than I expected, but I’m still a fan and honestly prefer them that way anyways.

Like a lot of my favorite recipes, this one allows the freedom to experiment and find what tastes best to you. Looking at this like a blank canvas, I am excited to create and add to it, in hopes that one day I will find the perfect combination of ingredients and can call myself the Chocolate Chip Cookie King. I mean, hey, a man can dream, right?

3 Tips for Making Olive Oil Chocolate Chunk Cookies 

  1. Load up on the chocolate. While this recipe calls for 6 ounces of chocolate, feel free to up the ante for the ultimate chocolate chip representation. Instead of using chocolate chips, you can also cut your favorite bar of semisweet or bittersweet chocolate into 1/2-inch-thick chunks and thank me later. 
  2. Don’t skip the sea salt. Even though the addition of sea salt is completely optional, I believe that the sea salt adds that cherry on top to an already unbelievable-tasting cookie.  
  3. Smaller dough balls for the win. Personally, I love a thick, chunky cookie — which is what I got out of this recipe. But if you’re looking for your cookies to have a thinner form like the ones pictured in Vallery’s recipe, I suggest scooping less than a 2-tablespoon ball of dough when preparing your cookies to be baked.