Crispy Olive Oil Chocolate Chip Cookies Recipe

These delicious olive oil chocolate chip cookies have quickly become a family favorite. They’re subtly sweet with a bakery-style texture and make a good option for anyone watching cholesterol.

You really should try this cookie recipe. They use olive oil instead of butter and less sugar than a typical chocolate chip cookie, but the result is still rich and satisfying.

My husband declared these my best cookies yet — he expected them to be much sweeter and was surprised at how flavorful they are despite the lower sugar.

Chilling the dough makes a noticeable difference: it deepens and balances the flavors and helps the cookies keep a tender, bakery-style crumb. This is my first chilled-dough cookie recipe and, though waiting is hard, it’s well worth the payoff.

Ingredients and substitutions

• Flour – I’ve made these 100% whole wheat and they work well, but my favorite is 2/3 cup whole wheat flour plus two tablespoons white Einkorn flour. The important part is that the total weight of flour equals 125 grams.
• Baking powder – 1/2 teaspoon.
• Baking soda – 1/4 + 1/8 teaspoon (a small extra pinch improves texture).
• Sea salt – 1/4 teaspoon, or to taste.
• Olive oil – 1/4 cup + 1/2 tablespoon; a mild extra-virgin works nicely.
• Cane sugar – I recommend natural cane sugar here; coconut sugar can dry out the dough. I use 4 1/2–5 tablespoons, though 1/4 cup also works if you prefer less sweetness.
• Water – 2 1/2 tablespoons to help emulsify the oil and sugar.
• Vanilla extract – 1 teaspoon for depth of flavor.
• Chopped chocolate or chocolate chips – about 1/3 cup, or to taste.

Recipe steps

1. Measure 125 grams of flour, then whisk together the flour, baking powder, baking soda, and sea salt in a large bowl.

2. In a separate bowl, combine the olive oil, cane sugar, water, and vanilla. Whisk vigorously for 1–2 minutes until the mixture emulsifies and the sugar begins to dissolve. This step improves texture and sweetness.

3. Pour the oil mixture into the flour mixture, add the chopped chocolate or chips, and stir just until everything is combined. Avoid overmixing.

4. Shape the dough with your hands into 10–11 evenly sized rounds and place them on a parchment-lined baking sheet.

5. Freeze the baking sheet with the formed cookies for 30 minutes to chill the dough. This helps the cookies spread less and develop a better texture.

6. Preheat the oven to 350°F (175°C). Bake the chilled cookies for 15–18 minutes, until the edges are golden and the centers feel set to the touch.

7. Allow the cookies to cool completely on a rack before serving. They firm up as they cool and keep a tender crumb with crisp edges.

Recipe notes

Use a kitchen scale for the best results—measuring 125 grams of flour is important for consistent texture. I often use 2/3 cup whole wheat plus two tablespoons white Einkorn to reach that weight.

If you prefer less sugar, 1/4 cup works, but my family prefers 4 1/2–5 tablespoons for a slightly sweeter cookie. Different sugars change texture — cane sugar gives the best balance here.

If you want a gluten-free version, consider substituting a trusted 1:1 gluten-free flour blend that weighs close to 125 grams for best results.