Small Batch Olive Oil Chocolate Chip Cookies

Introduction

These small-batch chocolate chip cookies are made with rich olive oil for a unique twist on a classic treat. They have crisp edges, chewy centers, and pools of melty dark chocolate in every bite. Perfect for when you need just a few cookies!

Detailed Ingredients with measures

- 65g olive oil
- 100g light brown sugar
- 30g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 125g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 100g dark chocolate, chopped

Prep Time

10 minutes

Cook Time, Total Time, Yield

Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 6 cookies

Directions

1. Preheat oven to 175°C (350°F) and line a baking tray with parchment paper.
2. In a bowl, whisk together the olive oil, light brown sugar, and granulated sugar until combined.
3. Stir in the egg and vanilla extract until the mixture is smooth.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet ingredients until just combined.
6. Gently fold in the chopped dark chocolate.
7. Scoop dough into 6 equal portions and place them on the prepared baking tray, leaving space between them.
8. Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
9. Let cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy warm or store in an airtight container for later!

Detailed Directions and Instructions

Step 1: Preheat Oven

Preheat the oven to 175°C (350°F) and prepare a baking tray by lining it with parchment paper.

Step 2: Mix Wet Ingredients

In a bowl, whisk together the olive oil, light brown sugar, and granulated sugar until fully combined.

Step 3: Add Egg and Vanilla

Stir in the large egg and vanilla extract, mixing until the mixture is smooth and well blended.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.

Step 5: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.

Step 6: Fold in Chocolate

Gently fold in the chopped dark chocolate, ensuring an even distribution throughout the dough.

Step 7: Portion the Dough

Scoop the dough into 6 equal portions and place them on the prepared baking tray, leaving adequate space between each cookie.

Step 8: Bake Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers remain soft.

Step 9: Cooling Process

Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

Step 10: Enjoy or Store

Enjoy the cookies warm, or store them in an airtight container for future enjoyment.

Notes

Storage Instructions

Store cookies in an airtight container at room temperature to maintain freshness.

Adjusting Size

You can adjust the size of the cookies; larger cookies may require additional baking time.

Chocolate Variation

Feel free to use different types of chocolate or add nuts for more texture.

Allergy Considerations

Ensure ingredients meet dietary restrictions and substitute where necessary.

Storage Instructions

Room Temperature

Store the cookies in an airtight container at room temperature for up to 3 days to keep them fresh and chewy.

Refrigeration

If you want to extend their shelf life, you can refrigerate the cookies for up to a week. Make sure to let them reach room temperature before enjoying for the best texture.

Freezing

For longer storage, these cookies can be frozen. Place them in a freezer-safe bag or container, and they will stay good for up to 3 months. To enjoy, thaw and warm them in the oven for a few minutes.

Serving Suggestions

Warm with Ice Cream

Serve the cookies warm with a scoop of vanilla or salted caramel ice cream on the side for a delightful contrast of temperatures and textures.

With a Glass of Milk

Pair the cookies with a glass of cold milk or a milk alternative for a classic treat experience that enhances their chocolatey goodness.

Gourmet Platter

Include them on a dessert platter alongside fresh fruits and other baked goods like brownies or mini tarts for a lovely gathering or special occasion.

Nutritional Information

Per Cookie

- Calories: Approximately 150-180
- Total Fat: 8g (Saturated Fat: 1g)
- Carbohydrates: 19g
- Sugar: 9g
- Protein: 2g
- Fiber: 1g
- Sodium: 100mg

Note: Nutritional values can vary based on ingredient brands and measurements.

Ingredient Substitutions

Olive Oil

If desired, you can substitute olive oil with melted coconut oil or unsalted butter for a different flavor profile.

Brown Sugar

Dark brown sugar can be used in place of light brown sugar to add a richer flavor to the cookies.

All-Purpose Flour

For gluten-free options, replace all-purpose flour with a 1:1 gluten-free baking flour or almond flour; you may need to experiment with proportions.

Dark Chocolate

Milk chocolate or semi-sweet chocolate can be used instead of dark chocolate for a sweeter alternative. You can also include chocolate chips or chunks for convenience.

Cook techniques

Mixing Ingredients

Ensure that the olive oil and sugars are well combined before adding the egg and vanilla extract for a smooth dough consistency.

Measuring Flour

Use the spoon-and-level method to measure the flour accurately, which helps prevent dense cookies.

Folding in Ingredients

Gently fold in the dry ingredients into the wet mixture to avoid overmixing, which could result in tough cookies.

Portioning Dough

Scoop the dough into equal portions to ensure even baking and consistent cookie sizes.

Baking

Bake the cookies until the edges are golden brown and the centers are still soft for the best texture.

Cooling

Allow cookies to cool on the baking tray before transferring them to a wire rack, which helps them set without becoming overly hard.

FAQ

Can I substitute olive oil with another type of oil?

Yes, you can use other oils, but keep in mind that it will change the flavor and texture of the cookies.

How can I store the cookies?

Store the cookies in an airtight container at room temperature for up to a week.

Can I use different types of chocolate?

Absolutely, feel free to use milk chocolate, white chocolate, or even a mix of different types based on your preference.

Why are my cookies flat?

Cookies may spread too much if the dough is too warm or if there is too little flour. Make sure to measure the ingredients accurately.

Can I freeze the cookie dough?

Yes, you can freeze the dough by scooping it into portions and placing them in an airtight container. Bake straight from the freezer, adding a couple of extra minutes to the baking time.

Conclusion

These Small Batch Olive Oil Chocolate Chip Cookies are a delightful twist on a classic favorite. With their crisp edges and chewy centers, they highlight the unique flavor of olive oil while providing that comforting chocolate experience. Perfect for satisfying a sweet craving without the need to bake a full batch, these cookies are sure to be a hit!

More recipes suggestions and combination

Olive Oil Walnut Cookies

Substitute half of the dark chocolate with chopped walnuts for a nutty flavor that complements the olive oil beautifully.

Mint Chocolate Chip Cookies

Add a few drops of peppermint extract and green chocolate chips for a refreshing take on the classic cookie.

Olive Oil Sea Salt Cookies

Top your cookies with a sprinkle of sea salt before baking for a sweet and salty treat that's hard to resist.

Almond Joy Cookies

Incorporate shredded coconut and whole almonds for a tropical twist reminiscent of an Almond Joy candy bar.

Spicy Chocolate Cookies

Add a pinch of cayenne pepper or chili powder for a surprising kick that pairs well with the rich chocolate.