Hi Bold Bakers!
My chewy chocolate chip cookies are AMAZING!!! They’re chock full of chocolatey goodness, the perfect amount of sweetness, and so unbelievably chewy you might consider turning your kitchen into a bakery. They’re that good.
And since I believe there should be no secrets between friends, I’m going to let you in on the secret to making the chewiest chocolate chip cookies in the world — olive oil!
I have made this recipe with other oils, like vegetable oil, and got the same chewy texture, but I really recommend using olive oil. It takes them to the next level! The fat from the oil makes the cookie chewy, but it adds this indescribable nutty, salty flavor. You have to make these!
If you’re looking for even more chocolate chip goodness, try my Chocolate Chip Banana Bread, Chocolate Chip Scones, Chocolate Chip Muffins, Chocolate Chip Pancakes, and my Vegan Chocolate Chip Cookies!
Using Olive Oil In Cookies
For making the ultimate chewy cookie, you need to mind the amount of sugar to fat you’re using. The extra fat in this homemade chocolate chip recipe comes in the form of olive oil. You won’t taste the actual olive oil flavoring, but it does lend an almost nutty taste to the finished product!
What Type Of Olive Oil Should I Use For Baking?
You want to be sure to use a good quality extra-virgin olive oil when you are baking! You also want to be sure that the olive oil is fresh. Unlike wine, olive oil does NOT get better with age. You can check the bottle for the date the olives were pressed or its “harvest date.”
Plus, whatever olive oil you don’t use will have plenty of purposes in the kitchen!
- ½ cup (4 oz./115g) butter (softened)
- 1 ½ cups (9 oz./255g) dark brown sugar
- ½ cup (4 oz./115g) granulated sugar
- ½ cup (4fl oz./115ml) olive oil*
- 1 tablespoon vanilla extract
- 2 large eggs (room temperature)
- 2 ¾ cups (14 oz./290g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 ½ cups (9 oz./225g) bittersweet chocolate (chopped)
Using an electric hand mixer or stand mixer, whip the butter until softened at high speed, roughly 1 minute.
Add the sugars and olive oil and cream until light and fluffy, around 4-5 minutes.
Add in the eggs, one at a time, and beat after each addition until well combined. Lastly, add in the vanilla extract.
In a separate medium bowl mix together the flour, baking powder, baking soda, and salt.
Add the dry ingredients into the butter mix and stir to combine.
Lastly, stir in the chopped bittersweet chocolate.
Chill the cookie dough for a minimum of 4 hours but for best results chill overnight. (See my notes above about aging doughs.)
Preheat the oven to 375°F (190°C) and line trays with parchment paper. Set aside.
Using a tablespoon measure, scoop a heaped tablespoon of dough and roll into a ball. Place on the baking tray 3 inches apart.
Bake for roughly 12-13 minutes or until lightly golden brown but still doughy in the middle. (I like to bake one tray at a time for the best baking.)
I like to eat them fresh from the oven while the chocolate is still melty. Once the cookies are cool store them in an airtight container at room temperature for up to 2 days.https://www.youtube.com/watch?
To refresh them the next day I actually pop them bake in a hot oven for just a few minutes and they are just like freshly baked cookies again.
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