Happy April! I should probably be talking about buds sprouting, and green grass shooting through the earth. Maybe the fragrance of a springtime rain shower? But here we are, talking about cookies :)
These are by far my favorite chocolate chip cookies. Bold statement much? They’re dense and chewy, with crisp exteriors. There are puddles of dark chocolate, buttery pecans, and flecks of salt for that perfect bite time and again. They’re a throwback to a better version of these cookies they used to serve in middle school - slightly underdone, a little gooey, but so very satisfying. I’ve been a fan of olive oil chocolate chip cookies for a while now. I originally developed a recipe in my book years ago, and I’ve always come back to their simple complexity. The olive oil adds a subtle grassy fruitiness, that’s creates a wonderful balance with the sugar-laden chocolate chip cookies. Plus, everything is right in the world when chocolate and olive oil have the opportunity to work together.
We keep these cookies on the smaller side, about a 3-inch diameter, so that you can eat a whole cookie without feeling like it’s too much. No shade to super large cookies, but I personally prefer eating a smaller portion. Here’s a few other notes on these cookies in case you might have any questions:
Olive oil. I nudge you to use a good quality extra virgin olive oil here. It’s going to give you those big flavor notes you’re looking for. A few of my favorites: Birghtland (expensive for the 1/2 cup the recipe calls for, but worth it if you can swing it), and my everyday go-to, California Olive Ranch (best budget-friendly EVOO in my opinion).
Chocolate. I call for chocolate chunks. I generally buy bars, and chop them coarsely. You can use chocolate chips, but the cookies won’t have those mouthwatering chocolate puddles, and they will also spread more. You can also use chocolate wafers. A couple favorite dairy-free chocolate brands include: Chocolove’s 65% dark chocolate bars, and Guittard dark chocolate wafers.
I use a cookie scoop here, which isn’t a deal breaker, but it makes it a lot easier to evenly portion the cookies. If you don’t own one, and make cookies often, I suggest purchasing one. This is the one I have.
Superfine brown rice flour. This is a frequent ingredient in many of my recipes. I find that the superfine flour produces baked goods that are less grainy. But if all you have is regular brown rice flour, that will work as well, but it will effect the texture of the cookies.
I hope I’ve sold you on the magic of olive oil in chocolate chip cookies, and that you get the chance to make these!
olive oil chocolate chip cookies
| makes 18 cookies |
print the recipe
ingredients
3/4 cup superfine brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup extra virgin olive oil
3/4 cup coconut sugar
1 large egg
1 teaspoon pure vanilla extract
6 ounces dark chocolate chunks (preferably 60-70% cacao)
1/2 cup coarsely chopped pecans or walnuts
Fleur de sel or Maldon salt, for sprinkling
method
Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
In a large mixing bowl, whisk together the flours, arrowroot, baking powder, baking soda, and salt. In another large bowl, whisk together the olive oil and sugar. Whisk in the egg, and vanilla. A little at a time, mix the dry ingredients into the wet using a rubber spatula until the flour mixture is completely combined. Fold in the chocolate and nuts. You’re going to use a bit of elbow grease, but just keep going until the chocolate and nuts are evenly distributed.
Using a medium scoop (approximately 1 1/2 tablespoons), portion cookie dough out onto your prepared cookie sheets, spacing about 2-inches between each cookie.
Pop one tray in the fridge and bake the other for 10-11 minutes, until edges are golden and set. Cool cookies on a rack, and repeat with the other tray of cookie dough.
Once cookies have cooled a bit, sprinkle with fleur de sel or Maldon salt. Eat cookies warm (if possible). Leftover cookies can be stored in an airtight container for 3-4 days.