Olive Oil Chocolate Cookies



  • 1/2 cup Pompeian Smooth Extra Virgin Olive Oil
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon sea salt, separated
  • 3/4 cup white flour
  • 1 and 1/2 cups milk (or dark) chocolate chips
  1. In a large bowl, add the Pompeian Smooth Extra Virgin Olive Oil and sugar. Mix until well combined.
  2. Add the eggs, one at a time, beating until smooth after each addition. 
  3. In a small bowl, whisk together the baking soda with 1 tablespoon of hot water until smooth.
  4. Add that mixture to the bowl along with both extracts. 
  5. Add in the cocoa powder, 1/2 teaspoon salt and flour. Beat until just combined.
  6. Stir in the chocolate chips.
  7. Cover the bowl and refrigerate the batter for one hour.
  8. Preheat the oven to 325 degrees convection bake (or 350 degrees regular bake). The dough will be sticky, but do you best to roll large even-sized balls of dough.
  9. Place 6 balls of dough on a parchment paper lined tray and bake for 8-10 minutes or until edges are set and top is no longer glossy. Be very careful to not over-bake these cookies.
  10. Remove the cookies, press a few more chocolate chips on top and sprinkle the remaining 1/2 teaspoon of salt evenly over the cookies. Add more as desired.
  11. Let the cookies cool completely on the sheet pan and then transfer to a wire rack to fully cool.

Source: Chelsea’s Messy Apron

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