Olive oil chocolate chip cookies with melted dark chocolate on a parchment-lined baking sheet

AmericanDessert

Olive Oil Chocolate Chip Cookies with Salt Odyssey Sea Salt Flakes: Natural

Chewy, golden chocolate chip cookies with crisp edges and puddles of dark chocolate, made without a stick of butter. Golden Butter Extra Virgin Olive Oil has the rich taste of melted butter with no dairy, so you get that classic bakery flavor and a softer, chewier middle that stays that way for days. Each cookie is finished warm from the oven with a few crushed Salt Odyssey Sea Salt Flakes: Natural, pyramid-shaped flakes hand-harvested in Messolonghi, Greece. That little crunch of salt against the chocolate is what makes people reach for a second one. No mixer and no softening butter: one bowl, a whisk and a spatula. Bake a batch for a cookie exchange, or tuck a dozen into a tin next to the jar for a hostess gift.

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Servings

18 cookies

Prep Time

45 minutes

Cook Time

24 minutes

Calories

255

Author

Kristina DeRolf

Cook Mode

Ingredients

2 ¼ cups (280 g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
½ teaspoon fine sea salt
¾ cup (150 g) packed light brown sugar
½ cup (100 g) granulated sugar
2/3 cup Golden Butter Extra Virgin Olive Oil
1 large egg plus 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
8 ounces (225 g) dark or semisweet chocolate bar, chopped into rough chunks
About 1 teaspoon Salt Odyssey Sea Salt Flakes: Natural, to finish

Directions

In a medium bowl, whisk together the flour, baking soda and fine sea salt. Set aside.
In a large bowl, add the brown sugar, granulated sugar and Golden Butter Extra Virgin Olive Oil. Whisk for about 30 seconds until it looks like wet sand.
Add the egg, egg yolk and vanilla. Whisk hard for a full minute, until the mixture turns thick, glossy and a shade lighter, almost like caramel. This step gives the cookies their chewy texture, so don’t rush it.
Add the flour mixture and fold with a spatula just until you no longer see dry flour. Fold in the chopped chocolate, saving a small handful of the bigger chunks.
Cover the bowl and chill the dough for 30 minutes. Olive oil doughs are softer than butter doughs, and a short chill keeps the cookies thick instead of spreading thin.
While the dough chills, heat the oven to 350°F and line two baking sheets with parchment paper.
Scoop the dough into 2-tablespoon balls (a #40 cookie scoop works well) and set them 2 inches apart, 9 to a sheet. Press a few of the saved chocolate chunks onto the tops.
Bake one sheet at a time for 11 to 12 minutes, until the edges are golden and the centers look puffed and slightly underdone. They finish setting on the pan.
Right out of the oven, crush a few Salt Odyssey Sea Salt Flakes: Natural between your fingertips over each cookie, so the flakes stick to the warm tops. Let the cookies rest on the sheet for 5 minutes, then move them to a rack.
Bake the second sheet the same way.

Article: Olive Oil Chocolate Chip Cookies with Salt Odyssey Sea Salt Flakes: Natural

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Olive oil chocolate chip cookies topped with sea salt flakes, with Golden Butter Extra Virgin Olive Oil and Salt Odyssey Sea Salt Flakes: Natural

Nov 5, 2026Desserts

Olive Oil Chocolate Chip Cookies with Salt Odyssey Sea Salt Flakes: Natural

Name: Olive Oil Chocolate Chip Cookies with Salt Odyssey Sea Salt Flakes: Natural
Prep time: 45 min
Cook time: 24 min
Total time: 1 h 9 min
Yield: 18 cookies
Cuisine: American
Ingredients: 2 ¼ cups (280 g) all-purpose flour, spooned and leveled; 1 teaspoon baking soda; ½ teaspoon fine sea salt; ¾ cup (150 g) packed light brown sugar; ½ cup (100 g) granulated sugar; 2/3 cup Golden Butter Extra Virgin Olive Oil; 1 large egg plus 1 large egg yolk, at room temperature; 2 teaspoons vanilla extract; 8 ounces (225 g) dark or semisweet chocolate bar, chopped into rough chunks; About 1 teaspoon Salt Odyssey Sea Salt Flakes: Natural, to finish

If you have never baked with olive oil instead of butter, chocolate chip cookies are the place to start. There is no softening, no mixer and only one bowl. The cookies come out chewy in the middle with crisp, golden edges.

Golden Butter Extra Virgin Olive Oil is flavored to taste like melted butter, so you do not miss it at all. A pinch of Salt Odyssey Sea Salt Flakes: Natural on top just before they cool is what makes people ask for the recipe.

For the Cookie Tin
These hold up well for holiday cookie boxes and cookie exchanges. Layer them between sheets of parchment and add the salt flakes right before you pack them so they stay crisp.

A Sweet Gift
Pair a dozen cookies with a bottle of the oil and a jar of the salt flakes, and the person receiving them can bake the next batch themselves.

Shop the bottle and salt: Golden Butter Extra Virgin Olive Oil and Salt Odyssey Sea Salt Flakes: Natural

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina