Olive Oil Chocolate Chunk Cookies

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Quick and easy cookies packed with dark chocolate chunks. These olive oil chocolate chunk cookies require no chilling before baking. They're a little crunchy on the outside and super soft on the inside.

Yield: makes 17 cookies

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

½ cup + 2 Tablespoons extra virgin olive oil
¾ cup dark brown sugar, packed
½ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla bean paste, or high quality vanilla extract
2 ¼ cup all-purpose flour
1 teaspoon instant espresso powder
½ teaspoon baking soda
¾ teaspoon fine sea salt
5 oz dark chocolate*, roughly chopped
sea salt flakes, as needed for sprinkling

Instructions

Preheat oven to 350℉.
In large bowl, combine olive oil, brown sugar, and sugar. Add egg, egg yolk, and vanilla paste. Mix until thoroughly combined and mixture is smooth and thick.
In another bowl, whisk together flour, espresso powder, baking soda, and salt. Add flour mixture to large mixing bowl. Stir to combine. Fold in chopped dark chocolate. Mixture will rather dry and crumbly. If it is difficult to mix with a spatula, use your hands to knead together cookie dough.
Immediately portion out dough using a #24 cookie scoop. Arrange cookie balls on a parchment lined baking sheet, spacing them at least 2-inches apart. Bake for 14-16 minutes until cookies have puffed up. Remove from oven and sprinkle sea salt flakes over warm cookies. Allow cookies to cool in pan for 5 minutes before transferring to wire rack. Cookies will slightly flatten as they cool. Enjoy warm or at room temperature.

Notes

Use a high quality olive oil that has fruity notes and a mellow flavor.
The cookie base is rather sweet, it is best paired with a rich dark chocolate at least 65% cocoa. I suggest using this 70% cocoa dark chocolate or 90% cocoa dark chocolate.
Use a cookie scoop to get uniform sized, round cookies. I used a #24 cookie scoop. If you choose to use a smaller or larger scoop, you may have to adjust baking time. (The number on a cookie scoop refers to the number of scoops it will take to fill a quart container. High number means it's a small scoop, low number means it's a large scoop.)
Cookies are best eaten the same day they are baked. Store any leftovers in an airtight container for up to three days.

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