This recipe for Displaced Housewife Olive Oil Chocolate Chip Cookies is easy to make. An olive oil cookie is filled with chocolate chunks and baked into perfect cookies.
Happy happy Sunday, friends! Things have been pretty chill around here, but I made these Olive Oil Chocolate Chip cookies and had to share them here immediately as they are just so, so good.
The recipe for these comes from my friend Becky’s new book, The Cookie Book! Becky and I have been internet friends for a few years now, and met for the first time last year at the Saveur Blog awards. We have hung out a bunch since then (we made cookies for Cherry Bombe University and taught a cookie workshop a week or so ago!), and she’s an amazing, inspiring lady. Her book is incredible, filled with every type of cookie recipe you could ever need (and some you didn’t know you did), and would make an amazing holiday gift. Go right now and get yourself a copy, and pick up a couple extra while you are there for presents!
I flicked through this book so many times trying to work out what to make. I wanted to maybe make something I hadn’t had before, try something new, but I just kept coming back to these Olive Oil Chocolate Chip Cookies. Becky refers to them as Big-Ass, and they are absolutely that. They are giant, chewy and amazing. The Olive Oil provides a fruitiness, and gives the cookies thin edges and a thicker centre. I have had them a few times before now, and am always totally blown away by them. Becky is the queen of Chocolate Chip Cookies, so it only made sense to have one of hers here on my site! Go ahead and make these. Like, right now. Congrats Becky, the book is so, so beautiful and I am so proud to call you a friend! x
A few wee tips:
- Becky recommends that you use a good quality olive oil - one that you could “drink from the bottle”. If you use a dark coloured oil (I did), It may give your cookies a green tinge. I love the taste a strong olive oil gave to the cookies.
- She also suggests using chopped chocolate to get the puddles of chocolate. I used chopped dark chocolate wafers - you do you.
- Bread flour is called for in this recipe. Don’t skip it. The higher protein content in bread flour gives the cookie height and chew, and will give your cookie a texture that is nothing like you have ever tried before (If you are in New Zealand, this is ‘High Grade’ flour as opposed to Plain flour which is usually used for baking).
- A cookie scoop is your friend when making cookies. To make these balls, I scooped a 2 Tbsp portion, then topped it with a 1 Tbsp portion and then rolled them into balls.
- Leave enough room between these, or they will hold hands in the oven. I did 6 per tray.
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
Olive Oil Chocolate Chip Cookies
- Yield: Makes 18-20 Huge Cookies 1x
Olive Oil Chocolate Chip Cookies
- 1 ½ cups (330g) light brown sugar, packed
- ⅔ cup (158ml) good quality olive oil
- ½ cup (96g) granulated sugar
- 6 Tbsp (86g) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 ½ tsp (7ml) pure vanilla extract
- 2 cups (272g) all-purpose flour
- 1 cup (136g) bread flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 ½ cups (330g) dark chocolate, coarsely chopped or chips
- Sea Salt flakes for finishing, optional
- Preheat your oven to 350˚f / 180˚c, and line several baking sheets with parchment paper.
- In an electric stand mixer fitted with the paddle attachment, mix your brown sugar, olive oil, granulated sugar and butter on medium for 2 minutes, or until smooth and fully incorporated. With the mixer on low, add in the eggs, one at a time, blending the first completely before adding in the second. Then add the vanilla and continue mixing until everything is well blended. Take the bowl out of the mixer and set aside.
- In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the wet ingredients and fold until the cookie dough is almost blended. You still want to see streaks of flour. Add the chocolate chunks and mix until evenly distributed throughout. Gently roll into 3-tablespoon-sized (42g) balls, place on the prepared baking sheet and allow about 3 ½ inches (9cm) of space between the dough balls to allow for spread. Sprinkle each with a pinch of sea salt flakes, if using.
- Bake one sheet at a time in the center of the oven for about 12 to 14 minutes. They will look slightly underdone. Allow the cookies to cool on the baking sheet for 10 minutes, and then move to a rack to finish cooling.
Reprinted with permission from “The Cookie Book” by Rebecca Firth
The Cookie Book is Copyright 2018 Rebecca Firth, and was published by Page Street Publishing in 2018.
I make these cookies at least once a week, but my cookies become hard the day after in my airtight container. Do you have any advice as to how to prevent them from becoming hard the day after?
Hi! Hmmmm I haven't made these in a long time unfortunately and it was a recipe I made from a friend's book so I don't know the recipe super well! You could try popping them in the microwave before eating? x