Olive Oil Chocolate Chip Cookies (EASY!) (Edit recipe)

Have you ever tried making a classic chocolate chip cookie with olive oil? The idea came to me because I always seem to never have room temperature butter on hand. Most classic chocolate chip cookie recipes call for this! They're crunchy on the outside and soft on the inside.

15 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	95
Fat:	5 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	70 mg
Fiber:	0 g
Sugars:	7 g
Calculated per serving.

by The Taste of Montreal

Serves: 30

Ingredients

Wet ingredients

0.5 cup Extra Virgin Olive Oil, (I used Zoë Olive Oil)
0.5 cup Granulated White Sugar
0.5 cup Brown Sugar
1 whole Egg
1 tsp Vanilla Extract

Dry ingredients

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°F
Line a baking sheet with parchment paper
In a large bowl, whisk together the olive oil, granulated sugar, and brown sugar, vanilla, and egg and give it a good mix
To that same bowl, add in flour, baking soda, and salt and mix once again
With a spatula, fold in the chocolate chips into your dough
Scoop rounded tablespoons of dough on the baking sheet, leaving bout 1 to 2 inches apart
Bake for 10-12 minutes or until the edges are golden brown (can under bake if you wish to have a softer cookie)
Cool the cookies on a baking sheet for a few minutes
Once cooled, transfer them to a plate and serve with a glass of milk or drink of choice
Enjoy!

Notes

You'll need to use high quality olive oil to re-create these. Feel free to under bake them for more chew! Store in an air tight container to keep from getting hard. Depending on how big your scooper is, you can get 24 to 30 cookies from this dough.