Friday, January 21, 2011

Olive Oil & Sea Salt Chocolate Chip Cookies

Dear Megs,

These are so good. Soooo good. Really, whatever cookies you're eating right now, these are better than them. For real. These are fluffy and gooey and melt-in-your-mouthy all at once.

Olive Oil & Sea Salt Chocolate Chip Cookies

1 cup olive oil
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 cups semi-sweet chocolate chips
2 cups chopped pecans (optional but unless it'll kill you recommended)
sea salt, coarse

0) Preheat to 375.
1) In a small bowl, whisk together flour, soda, and salt.
2) In a larger bowl, "cream" olive oil and sugars. It will get soupy, but it won't really get fluffy like it does with butter. Add the eggs one at a time, beating thoroughly in between, and then add the vanilla. Now you can put the mixer on high for a minute, just to fluff the eggs out, but don't do it for too long because olive oil can turn bitter if overworked.
3) Add flour gradually.
4) Stir in chocolate chips and nuts.
5) Using your awesome cookie scoop that you got for Christmas, scoop out blobs of cookie dough onto ungreased cookie sheets. No need to flatten - these will melt into gorgeous little blobby puddles. Which actually sounds sort of gross, but you won't think so when it's cookies.
6) Sprinkle coarse sea salt on top of each cookie.
7) Cook for just long enough.
8) I defy you not to spoil your dinner.




  1. I've never heard of putting olive oil into cookies before but, from the look of your cookies, it seems like it works really well. I also love your idea of sprinkle sea salt onto them for that little tingle on your tongue. I'm starting a new linky on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up.

  2. I love choc chip cookies, but I've never tried them with olive oil - your recipe is on my "to-bake" list :) Oh and I love the idea of sprinkling them with sea salt just like Lisa does - I always do that with my shortbread fingers :)

  3. I think lots of sweets benefit from a little crunchy salt, though there has to be a nut or some ingredient in there that can either be sweet or savory. For example, I tried this Martha Stewart's Meyer Lemon Coffee Cake once,, and she suggests using coarse salt in the topping, and it's awful because there's nothing to anchor the flavor.

    I hope you like the cookies!

  4. This is going on my to-make list! I plan to try it with one of our robust extra virgin olive oils to see how it balances with the chocolate and salt. Mmm...maybe with our Orange Olive Oil, too.

    By the way, I found the following Savory Chocolate Crostini recipe on YouTube a while back. Your recipe made me think of it; perhaps you'd enjoy:

  5. Caroline - delish! Also with lemon oil? I just drooled on your web page.

  6. Thanks for linking this up to Sweets for a Saturday. I truly appreciate your support and hope that you'll be able to join in again next Saturday. By then I'll have a cute button that you can grab.

  7. Very nice--I used a dark chocolate that I chopped instead of chips, and walnuts, 'cause that's what I had. They were AWESOME. It was a wonderful impulse bake! I ate them so hot that I actually got blisters on the roof of my mouth. They really ARE flaky--I had NO idea you could make cookies with olive oil! And LOVE the coarse salt!!

  8. I'm so glad you liked them! Almost made another batch today, but knew I'd eat them! :)

  9. This is awesome, best blog on the web! //Your biggest fan