Choc-chip olive oil cookies
Makes: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Choc-chip olive oil cookies
Made with olive oil instead of butter, these chunky chocolate-studded cookies are crisp at the edges, gooey in the middle and sweet-salty in flavour
Makes: 8
Prep time: 25 minsTotal time: 
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Nutritional information (per cookie)
Calories
395Kcal
Fat
16gr
Saturates
6gr
Carbs
59gr
Sugars
37gr
Fibre
2gr
Protein
5gr
Salt
0.6gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 90g light brown soft sugar
- 90g caster sugar
- 1 medium egg
- 90g olive oil
- 200g plain flour
- ½ tsp bicarbonate of soda
- ½ tsp sea salt flakes, plus extra to sprinkle (optional)
- 200g dark chocolate*, roughly chopped
Step by step
Get Ahead
Make the dough and shape into balls the day before, then chill overnight. Or freeze unbaked dough balls and bake from frozen, adding an extra 2-3 minutes of cooking time.
- Put both sugars and the egg into a mixing bowl. Use an electric hand mixer to whisk for about 3 minutes until pale and thickened. Gradually whisk in the olive oil until the mixture is smooth and shiny. Sift over the flour and bicarb, add the salt flakes, then fold in until mostly combined. Add the dark chocolate and continue to mix until combined. Cover and chill the cookie dough for 1 hour, or freeze.
-
Preheat the oven to 190°C, fan 170°C, gas 5 and line two large baking trays with baking paper. Shape the cookie dough into 8 balls (about 90g each) and space apart on the prepared trays. Bake for 13-15 minutes until the edges are golden and the centres are just set. Sprinkle a little extra sea salt on top, if using, then let cool on the trays. The cookies are best enjoyed while slightly warm and gooey but can be eaten cooled. Store in an airtight container for up to 3 days.
*Check your chocolate is dairy-free, if required.
