Time: 50 min.
Complexity: easily
Servings: 10

“These olive oil cookies are my take on the beloved chocolate chip cookie,” shares Caroline Gehlen. “Instead of butter, I use high-quality extra virgin olive oil as the base fat. It makes the cookies moist and rich. I can assure you, the cookies won’t taste like salad dressing. They’ll have a delicate flavor with floral, citrusy, nutty, and herbaceous notes that perfectly complement the chocolate. To enhance the natural citrus flavor of the olive oil, I add freshly grated orange zest, rubbing it with granulated sugar until the sugar turns yellow and fragrant. This small step makes a big difference, so don’t neglect it. Everyone who’s tried my cookies has asked for the recipe. There’s something so simple and yet so unique about them. You’re sure to love them!”

Ingredients:

• 1/4 cup (50 g) granulated sugar
• 2 teaspoons tightly packed grated orange zest (from about 1 medium orange)
• 0.5 tsp coarse salt
• 3/4 cup dark brown sugar
• 0.5 cups extra-virgin olive oil + extra for greasing
• 1 large egg + 1 yolk (70 g)
• 2 tsp vanilla extract
• 1 teaspoon vinegar or orange juice
• 220 g (1 and 3/4 cups) bread flour
• 1/4 tsp baking powder
• 1/4 teaspoon of baking soda
• 100–150 gr. (1/3–0.5 cup) chocolate granules
• Sea salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bread flour, Orange juice, eggs, chocolate chips (granules)

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Preparation:

Step 1
• In a medium bowl, combine granulated sugar, orange zest, and coarse salt. Rub the zest, sugar, and salt together with your fingers until the sugar becomes fragrant and pale yellow. Add brown sugar, olive oil, whole egg and yolk, vanilla extract, and vinegar or citrus juice. Mix until smooth.
  
  Orange zest:
  When zesting an orange, be careful not to cut into the bitter white pith. All the oils and aromas are concentrated in the orange part of the peel. To extract the maximum flavor from the orange zest, rub it with sugar.
Step 2
• In another bowl, combine the flour, baking powder, and baking soda. Mix the dry ingredients with a whisk or your fingers until evenly distributed. Fold into the wet mixture with a silicone spatula or wooden spoon. Stir until no more visible dry flour remains. Avoid overmixing the dough. Add the chocolate chips and stir until evenly distributed. Chill the dough in the freezer for 10-15 minutes.
Step 3
• While the dough is cooling, preheat the oven to 190°C. Line a large baking sheet with parchment paper.
Step 4
• By this point, the dough should have the texture of marzipan. If it's softer, keep it in the freezer for a while. Drop the dough onto a baking sheet in 2-tbsp mounds, about 5 cm apart. Dip a pastry brush in olive oil and lightly brush each cookie. Don't overdo it, or a puddle of oil will form around the cookie.
Step 5
• Bake until golden brown, 9–12 minutes. Sprinkle with sea salt.
Step 6
• Serve the cookies immediately. Store in a tightly sealed container or bag for up to 3 days, or freeze the dough for up to 3 months.
  
  

  Chef's advice

  
  The cookies should be neither too thin nor too crumbly. They should be perfectly crispy around the edges and soft in the middle. I always recommend serving cookies fresh rather than baking them several days in advance. If you want to save time, mix up a batch of dough, pile it on a baking sheet, and freeze it. Then, bake straight from the freezer when needed.

Votes: 1