Rosemary, Maple Chocolate Chip Cookies

Serves

Makes 24 Cookies

Prep Time

20 Minutes

Cook Time

12 Minutes

Print

Olive oil chocolate chip cookies have become a popular twist on the classic recipe, offering a unique flavor profile and a healthier alternative to traditional butter-based cookies. The use of olive oil in baking may seem unconventional, but it adds a depth of flavor and a moist, tender crumb that many find irresistible.

The Benefits of Olive Oil

One of the main reasons bakers are turning to olive oil is for its health benefits. Olive oil is rich in monounsaturated fats, which are considered heart-healthy. It also contains antioxidants and anti-inflammatory properties, making it a better choice for those looking to make their cookies a bit more nutritious without sacrificing taste.

Flavor Profile

When used in cookies, olive oil imparts a subtle, fruity flavor that complements the sweetness of chocolate chips. The result is a cookie that’s both rich and complex. Depending on the type of olive oil used—whether it’s extra virgin or a milder, light olive oil—the flavor can range from slightly peppery to very mild, allowing the chocolate to still be the star.

Texture

Olive oil tends to make cookies softer and chewier compared to the crispier texture you might get from butter. This makes olive oil chocolate chip cookies perfect for those who prefer a tender, melt-in-your-mouth cookie.

“You can be miserable before you eat a chocolate chip cookie and you can be miserable after you eat a chocolate chip cookie, but never while you eat a chocolate chip cookie.”
- Ina Garten

Products used: Rosemary Olive Oil, Varietal Extra Virgin Olive Oil (EVOO) Subscription - Mild, Vermont Maple Balsamic Vinegar

Ingredients

¼ cup SOOC Rosemary Olive Oil
¾ cup SOOC Mild Varietal Olive Oil (like Spanish Arbequina or Arbosana)
1 tablespoon SOOC Vermont Maple Balsamic
¾ cup white sugar
¾ cup brown sugar
1 teaspoon salt
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
2 cups chocolate chunks
1 cup walnuts (optional)
Flaky salt, for topping (optional)

Directions

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

2. In a mixing bowl, add the olive oil, vanilla, both sugars and 1 teaspoon of salt, to a large mixing bowl. Mix until you have a smooth consistency. Now mix in the egg. Blend until it's completely smooth again. Add the flour and baking soda to the bowl and mix in the chocolate chunks.

3. Grab about 2 tablespoons of dough with your hands and shape into balls. Add

4. Bake for 12 minutes until the cookies are golden brown and let cool on the baking sheet for about 5 minutes.