30-Minute Olive Oil Chocolate Chunk Cookies
These cookies combine the richness of extra virgin olive oil with melted dark chocolate chunks for a sophisticated twist on the classic treat. The olive oil creates an incredibly tender, chewy texture while adding subtle fruity notes that complement the deep chocolate flavor. Brown sugar and a hint of cinnamon enhance the complexity, while chopped walnuts provide a satisfying crunch. Perfect for impressing guests at dinner parties or enjoying as an everyday dessert, these cookies offer a more nuanced flavor profile than traditional butter-based versions.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt, plus an extra pinch
- ⅛ teaspoon cinnamon
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons coconut oil, room temperature
- 6 tablespoons extra virgin olive oil, flavorful
- 1 large egg, room temperature
- 2 teaspoons vanilla
- 5 oz dark chocolate, cut into chunks
- ⅓ cup walnuts, coarsely chopped
Instructions
- 1
Preheat oven to 350 degrees F and line a baking sheet with parchment paper
- 2
Weigh flour and mix with baking powder, baking soda, salt and cinnamon, then set aside
- 3
In a mixing bowl, stir together brown sugar, granulated sugar, and softened coconut oil until blended
- 4
Stir in olive oil, egg, and vanilla until combined
- 5
Add flour mixture and stir until blended, then fold in chocolate chunks
- 6
Using a large cookie scoop, portion dough into mounds weighing about 70 grams each
- 7
Arrange dough balls 3 1/2 inches apart on prepared baking sheet
- 8
Bake one sheet at a time for 12 to 14 minutes until top looks slightly dry and edges are lightly browned
- 9
Let cool completely on the baking sheet
Tips
Use a kitchen scale to weigh the flour and portion the dough for consistent results and even baking.
Choose a high-quality extra virgin olive oil with fruity notes to enhance the cookies' flavor complexity.
Let the cookies cool completely on the baking sheet to achieve the perfect chewy texture.
Good to Know
Store in an airtight container at room temperature for up to 5 days.
Dough can be scooped and refrigerated up to 2 days ahead, then baked directly from cold.
Serve at room temperature with coffee, tea, or a glass of milk.
Common Mistakes
Don't overbake the cookies to avoid a dry, crumbly texture
Ensure coconut oil is softened but not melted to prevent spreading issues
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze these cookies?
Yes, baked cookies freeze well for up to 3 months in an airtight container. Thaw at room temperature before serving.
What if I don't have a kitchen scale?
Use the spoon and level method for flour, but results may vary slightly. The 70-gram dough portions equal slightly less than 1/4 cup.
Can I make these without nuts?
Absolutely, simply omit the walnuts or substitute with additional chocolate chunks for extra richness without affecting the texture.