Olive Oil Cookies

Large brown sugar cookies made using olive oil instead of butter. Crisp rims, chewy interiors, and melty pockets characterize olive oil chocolate chip cookies. Making olive oil chocolate chip cookies in a bowl simple.  

-2 cups all purpose flour -1 teaspoon salt -½ teaspoon baking soda -¾ cup olive oil -1 cup light brown sugar -¼ cup granulated sugar -1 teaspoon espresso powder -2 teaspoons vanilla extract -1 large egg -1 large egg yolk -2 cups  chopped chocolate 


Mix flour, baking soda, and salt in a bowl.  Mix olive oil, brown sugar, granulated sugar, espresso powder, and vanilla essence in a large basin. Add egg and yolk and mix well. 


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Mix dry ingredients with wet until just mixed. I recommend doing this with ½ of the dry ingredients. Mix most of the chopped chocolate or chips. 

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Set aside ½ cup (85 g) for topping cookies before baking. Wrap the cookies in plastic and refrigerate for 30 minutes or overnight. Set the oven to 375 F (190 C) 30 minutes before baking the cookies. 

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Cover a large baking sheet with parchment. Using a large cookie scoop (3 tablespoons, 45 ml), scoop olive oil chocolate chip cookie dough and 

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Lay balls 3 inches (8 cm) apart on the lined baking sheet. Add ½ cup (85 g) of chocolate chips.  Bake cookies for 12–14 minutes until edges are firm and centers are slightly puffed.

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