Olive Oil Chocolate Chunk Cookies

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Olive oil is the new butter. There, I said it. In baking, and especially the “chocolate chip cookie” world, we always seem to be looking for the new, better thing. We’re browning butter, roasting sugar, aging dough— any and every tip or trick to get a better tasting cookie. And it’s not just about taste—it’s also about texture.

Which brings us back to olive oil. Here’s the thing about really good olive oil—its got this subtle, floral flavor. It’s the exact type of flavor that you want to impart to a cookie to elevate it. The oil also affects a cookie’s texture. Whether you’re #TeamChewy or #TeamCrispy, you can use olive oil because it gives you the best of both worlds! Crispier edges with a chewy center.

Olive Oil Chocolate Chunk Cookies with Filippo Berio.jpg

And what about butter? Well, let’s not throw out the baby with the bath water. Butter still has a place in these cookies. The chewy center part? Yeah, that’s from the butter. Plus, we’re all used to the taste of butter. The butter and olive oil live in harmony in this cookie.

And the best part of this cookie? It’s easy. Like, really easy. If you can make a cookie, you can make this cookie! 😉 .

Olive Oil Chocolate Chunk Cookie Recipe

Adapted from cookie maven Displaced Housewife.

Makes 18 cookies


1/3 cup Extra Virgin Olive Oil
3 tablespoons unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg, room temp.
1 teaspoon vanilla extract
1 and 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces semi-sweet or bittersweet chocolate (chips or cut into 1/2 inch chunks)
flaky sea salt, to garnish


Combine olive oil, butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Mix on medium to combine. Once homogenous, reduce the speed to low and add the egg and vanilla. Mix until combined.

In a large bowl, combine flour, baking powder, baking soda and salt. Add dry ingredients to mixer and mix on low until barely combined. Add chocolate chips or chunks and mix for a couple seconds. Remove the bowl and finish combining with a wooden spoon or sturdy spatula.

At this point, you can bake immediately, OR let the dough “mature” in the refrigerator overnight.

if baking immediately: preheat oven to 350F. Line two baking pans with parchment paper. Form 18 balls of dough, about 40 grams each. Place 9 balls of dough on each sheet. Bake at 350 for 12-13 minutes. Remove and let cool on a cooling rack. Sprinkle with flaky sea salt, if desired.

If “maturing” or “aging” the dough: Place dough in refrigerator overnight, or up to three days. Then, proceed by following the “baking immediately” instructions above.

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  • jenna SAYS | March 28, 2019

    These look amazing!!!

  • Malinda SAYS | September 26, 2019

    I’m going to try making these, they look fantastic!

  • Jennifer SAYS | June 5, 2020

    Yum! Trying these ASAP!

  • Vanessa SAYS | June 5, 2020

    Just made these, and I’m obsessed. I’m a terrible baker and my finished product looks professional and tastes like it too!

  • dane SAYS | June 17, 2020

    It’s before breakfast time for me and I’m ready to make these!

  • Sheila Neely SAYS | June 17, 2020

    Have you tried these gluten free at all or heard of anyone who has?

    • Liz SAYS | June 17, 2020

      I’m going to try this with 1-1 flour, it’s been working well in all my recipes. So has King Arthur flour. Those are the only 2 that work for me.

  • Leslie Clemensen SAYS | June 17, 2020

    I live in Colorado at about 6000 feet above sea level. What adjustments would I need to make to this recipe?

  • Lisa SAYS | June 17, 2020

    These will make me take first place in the family cookie competition! Thanks!

  • Laura SAYS | June 17, 2020

    Drooling in my coffee, yum.

  • Shannon SAYS | June 17, 2020

    What is the benefit of or difference between maturing overnight and baking immediately?

    • MG SAYS | June 17, 2020

      The longer resting time allows the flour to fully hydrate and begin to form more flavor and structure. The resulting cookie dough will have a more complex flavor and the texture usually becomes lighter. With The ratio of fat to flour being so high in cookies, the effect is not as pronounced as it would be with bread dough for example

  • Ceda SAYS | June 17, 2020

    Do you think we can make them dairy free with plant based butter?
    They sound good to me.

  • Julie Davenport SAYS | June 17, 2020

    These cookies were soooooo good! My family was skeptical about the olive oil but after tasting them – instant fans. Thanks for sharing the recipe!!

  • Robin Noel SAYS | June 17, 2020

    I can’t wait to try these! I will most likely use margarine – you sacrifice the taste a little but I find the cookies don’t flatten out like they do with butter. Thank you for the recipe! 🙂 Also, just wanted to add that the ‘throw the baby out with the bath water" is actually considered a racist phrase/term. I only found this out myself a few years ago – my mom was from the south and it was something she said so I honestly never thought about it. I don’t want to explain it ‘cos it’s really bad but if you don’t believe me, google it. In order to clearly be anti-racist, I’d consider taking this phrase out of the commentary. 🙂 Said with love as I’m sure that was not your intention! <3

    • Amy SAYS | June 17, 2020

      Um, nope, not racist. Just because a racist may have once used this phrase, that does not make it a racist. It’s first known use was in 1512:

    • Tiffany SAYS | June 17, 2020

      Considering who wrote the blog/recipe, I’m going with the phrase is fine.

      • Chris SAYS | June 17, 2020

        This is a recipe site. Can we just discuss the cookIes? I am making these ASAP

  • Angela Annas SAYS | June 17, 2020

    Is there a print friendly version? Thanks!

  • Karin Reed SAYS | June 17, 2020

    Did you know that olive oil has a very low smoke point and shouldn’t be used for baking? It oxidizes and turns rancid and so it isn’t something you want to put in your body. Coconut oil, ghee and butter all have high smoke points and are the safest lowest toxicity choices for baking. Good luck!

    • Shannon SAYS | June 17, 2020

      Olive oil’s smoke point is 325-375 and this recipe bakes at 350. A higher quality olive oil will have a higher smoke point closer to 400. So if you’re using a good olive oil this will be fine.

  • Terri Donahoe SAYS | June 17, 2020

    Can you make these gluten free? Subbing in rice flour or other GF flour?

    • Jana Lewis SAYS | June 21, 2020

      I made them both ways- normal flour and gf from Trader Joe’s! Totally worked out great!!

  • is SAYS | June 17, 2020

    Can I replace half (or more) of the sugar with stevia or splenda?

  • Angelica SAYS | June 17, 2020

    I just made these and they are incredible!!! I found my new favorite chocolate chip cookie and I love it. Thank you.

  • Jennifer H. SAYS | June 17, 2020

    Super easy, and delicious!! I ran out of chocolate chunks, so I made these with Ghiradelli chocolate chips instead. They are likely prettier with chunks, but chips definitely work in a pinch. Thank you SO much for offering the weight measurement for each cookie; it saved me working it out myself (which always takes an extra bowl). The only downside was that I couldn’t figure out how to get 9 cookies on a sheet pan without them spreading into each other, so I might have just eaten two cookies worth of raw dough instead. Problem solved! 😀

  • Jaimee SAYS | June 18, 2020

    Perfect balance of sweet and savory, crispy and chewy!

  • Diana SAYS | June 19, 2020

    Olive Oil Chocolate Chip Cookies??? I’m in!!! Made these last night – awesome recipe, will add to my rotation. Love the salt on top too!! Recipe made exactly 18 cookies, I am at 5,000′ and made no adjustments, cookies were perfect after 12 minutes. Thank you Vallery!!

  • Lauren Appa SAYS | June 20, 2020

    I just made these and wow — so good, so easy! I didn’t age the dough because I’m too impatient. The olive oil gives a floral note that’s an interesting change from the typical chocolate chip cookie.

  • Elbee SAYS | June 21, 2020

    These are great! I love how the olive oil keeps the dough from sticking to the bowl so every bit of dough goes into the cookies. Crunchy outside and soft inside, as advertised. Super delish!

  • Jessica SAYS | June 22, 2020

    If I don’t have a stand mixer, what do you suggest? Thanks I can’t wait to make these!

  • Valerie SAYS | June 25, 2020

    This made great cookies. The dough was sticky, though. I made six and will "age" some dough to make in a few days.

  • Katherine SAYS | June 25, 2020

    These cookies are fantastic! Just the right balance of chewy and crispy, and dangerously easy to make 🙂 Thanks for the great recipe!

  • Michelle SAYS | June 28, 2020

    These are amazing!! Thank you 🙂

  • Sue SAYS | July 4, 2020

    Best chocolate chip cookies I’ve ever made! These were the perfect balance of crispy and chewy, sweet and salty. Sophisticated and fun at the same time. Saving to my favorites!

  • Jess SAYS | July 11, 2020

    After saving the recipe, I finally made these yummies and can’t stop eating them! My little one has a milk allergy, so I substituted with a vegan butter and chocolate chunks, but otherwise followed the recipe exactly. As promised, they are crisp on the outside and chewy on the inside. My kiddos even like the salt flakes! If they turned out this good milk free, then with real butter and milk chocolate chunks, they will be out of this world. Resting the dough overnight was intriguing, as I taste tested the dough (couldn’t resist), the flavors changed every few hours. Next time, I may play around with the time I rest the dough just for fun, but I will definitely make these again and again.

  • Liz SAYS | July 13, 2020

    These cookies are so good! I love the slight crunch to the outside while being soft and gooey on the inside! They’re also super easy to make, and I love that they don’t make an overly huge amount. Thank you for this recipe! I can’t wait to make it again!!

  • Suzanne SAYS | July 22, 2020

    What a fabulous cookie! I can’t make them fast enough. The dough is delightful and definitely recommend letting it mature…although it was hard to wait to get them in the oven. They are our new favorite!

  • Pritha Ogden SAYS | August 10, 2020

    This has become one of my staple recipes; I substitute wheat flour for 1-1 GF flour and it tastes just as good!

  • Alicia Burbank SAYS | October 28, 2020

    I’ve made lots of cookies in my life. These are the absolute best! Wow!!!

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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