Happy happy Sunday, friends! Things have been pretty chill around here, but I made these Olive Oil Chocolate Chip cookies and had to share them here immediately as they are just so, so good.
The recipe for these comes from my friend Becky’s new book, The Cookie Book! Becky and I have been internet friends for a few years now, and met for the first time last year at the Saveur Blog awards. We have hung out a bunch since then (we made cookies for Cherry Bombe University and taught a cookie workshop a week or so ago!), and she’s an amazing, inspiring lady. Her book is incredible, filled with every type of cookie recipe you could ever need (and some you didn’t know you did), and would make an amazing holiday gift. Go right now and get yourself a copy, and pick up a couple extra while you are there for presents!
I flicked through this book so many times trying to work out what to make. I wanted to maybe make something I hadn’t had before, try something new, but I just kept coming back to these Olive Oil Chocolate Chip Cookies. Becky refers to them as Big-Ass, and they are absolutely that. They are giant, chewy and amazing. The Olive Oil provides a fruitiness, and gives the cookies thin edges and a thicker centre. I have had them a few times before now, and am always totally blown away by them. Becky is the queen of Chocolate Chip Cookies, so it only made sense to have one of hers here on my site! Go ahead and make these. Like, right now. Congrats Becky, the book is so, so beautiful and I am so proud to call you a friend! x
A few wee tips:
Becky recommends that you use a good quality olive oil - one that you could “drink from the bottle”. If you use a dark coloured oil (I did), It may give your cookies a green tinge. I love the taste a strong olive oil gave to the cookies.
She also suggests using chopped chocolate to get the puddles of chocolate. I used chopped dark chocolate wafers - you do you.
Bread flour is called for in this recipe. Don’t skip it. The higher protein content in bread flour gives the cookie height and chew, and will give your cookie a texture that is nothing like you have ever tried before (If you are in New Zealand, this is ‘High Grade’ flour as opposed to Plain flour which is usually used for baking).
A cookie scoop is your friend when making cookies. To make these balls, I scooped a 2 Tbsp portion, then topped it with a 1 Tbsp portion and then rolled them into balls.
Leave enough room between these, or they will hold hands in the oven. I did 6 per tray.
Olive Oil Chocolate Chip Cookies
- Makes 18-20 Huge Cookies -
Reprinted with permission from “The Cookie Book” by Rebecca Firth
1 1/2 cups (330g) light brown sugar, packed
2/3 cup (158ml) good quality olive oil
1/2 cup (96g) granulated sugar
6 Tbsp (86g) unsalted butter, at room temperature
2 large eggs, at room temperature
1 1/2 tsp (7ml) pure vanilla extract
2 cups (272g) all-purpose flour
1 cup (136g) bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 1/2 cups (330g) dark chocolate, coarsely chopped or chips
Sea Salt flakes for finishing, optional
- PROCESS -
Preheat your oven to 350˚f / 180˚c, and line several baking sheets with parchment paper.
In an electric stand mixer fitted with the paddle attachment, mix your brown sugar, olive oil, granulated sugar and butter on medium for 2 minutes, or until smooth and fully incorporated. With the mixer on low, add in the eggs, one at a time, blending the first completely before adding in the second. Then add the vanilla and continue mixing until everything is well blended. Take the bowl out of the mixer and set aside.
In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the wet ingredients and fold until the cookie dough is almost blended. You still want to see streaks of flour. Add the chocolate chunks and mix until evenly distributed throughout. Gently roll into 3-tablespoon-sized (42g) balls, place on the prepared baking sheet and allow about 3 1/2 inches (9cm) of space between the dough balls to allow for spread. Sprinkle each with a pinch of sea salt flakes, if using.
Bake one sheet at a time in the center of the oven for about 12 to 14 minutes. They will look slightly underdone. Allow the cookies to cool on the baking sheet for 10 minutes, and then move to a rack to finish cooling.
The Cookie Book is Copyright 2018 Rebecca Firth, and was published by Page Street Publishing in 2018.