Dark Chocolate Chunk Olive Oil Cookies
It’s no secret that I love cookies and chocolate. I can probably have dozens of cookie variations and be the happiest girl alive (this and maybe add on a few brownies). I am a woman of simple tastes. That being said, I put this under my list of “favorite chocolate chip cookies“. Gooey, rich, chewy and with a hint of a crispy edge. The olive oil in the cookie lends a fruity aroma and rich flavor which you won’t find in a usual cookie. Plus there’s no need for down time to soften the butter which is a win win in my opinion.
These cookies are naturally vegan and taste just as good or dare I say it better than traditional non-vegan cookies. There are no crazy ingredients either because I wanted a cookie that could be whipped for a quick cookie fix. You’ll only need one bowl, a handful of ingredients and about 15 minutes of self-control.
Let’s talk Dark Chocolate Chunk Olive Oil Cookies
These Dark Chocolate Chunk Olive Oil Cookies are made with a chewy brown sugar cookie to complement the fragrant olive oil. The recipe calls for a higher amount of leavener than the usual cookie recipe to create a more fudge-like texture. The magic happens when the leaveners activate in the heat of the oven causing the cookies to puff up then topple back down once it’s fully baked, creating a ripple texture effect which I love.
Don’t get me wrong. There was a time pan-banging was all the rage to achieve thin yet chewy cookies with ripples. However, living in a house with neighbors all around, didn’t seem like an ideal environment to start banging pans around. I didn’t want to be “that” neighbor. This recipe was my work around on getting equally amazing cookies without all the commotion.
I’m a firm believer in dark chocolate, usually the darker the better. Except for maybe 100% cacao because that’s intense. I do like the play of bittersweet and salty in this cookie. But if you like to play on the sweeter side you can switch to milk chocolate chunks. Adding lightly salted pistachios would also go well here so definitely try that out if you have some lying around.
How to make Dark Chocolate Chunk Olive Oil Cookies
Prepare your workstation: It’s always good to prepare all your ingredients before starting on any recipe. You don’t want to be mid-recipe and find out you were missing some ingredients after all. Start with gathering all the tools and ingredients you need, making sure to sift through the flour and leaveners. Then, line your pan with parchment paper or silpat for easier baking later on.
Make the dough: Grab one large bowl. Yes, you only need one. Whisk all your wet ingredients together until it forms a golden syrupy goo. Next, add in the dry ingredients to create a thick dough. From here, you can add the dark chocolate chunks or other mix-ins you might want to add. Scoop the dough (I use a 2 tablespoon ice cream scooper) onto the pans, chill the dough then start baking! Head to the note below for why and how you should chill your dough.
One thing you do want to avoid is overmixing once you add in the flour. Only mix until everything is just incorporated and there are no more large clumps of flour. A few flour streaks is okay and will get blended in when you mix in the chocolate.
Chill or no chill: Chilling does wonders for marrying the flavors and creating a better textured cookie. (Think chewy crispy edges cookie). I prefer to chill overnight but chilling for a minimum of 30 minutes does the job really well. Cover the pan with cling wrap or keep the scooped dough in a tupperware placed in the fridge to chill. For these cookies, I recommend chilling as stated in the recipe to give the olive oil a chance to solidify and to avoid the cookies from overspreading.
Just A Few More Tips
- Find good extra virgin olive oil and check the label to avoid buying something that’s been mixed with other oils. Also, keep your eye out for brands that use a dark bottle which means less light/heat exposure and better tasting olive oil. An optional but extra plus is if you find a brand that lists down the harvest or production date. The fresher the olive oil, the more fragrant and rich in flavor.
- Use good quality chocolate, preferably in bar form or coins. You know those cookies that have melty pools of chocolate? If that’s what you’re after, avoid using chocolate chips from the bag. They are formulated to keep their shape after baking which is why they won’t melt as much as other chocolate varieties will. I usually buy from local chocolatiers and go for couverture if I can get my hands on it.
- If you don’t have ground flaxseed, you can substitute it with 1 egg. Though if you want to keep this vegan, you can try other egg substitutes. Chia seeds might work, although I haven’t tried it.
- These cookies are best eaten the day they are made. For any leftovers, keep them in an airtight container for up to 4 days at room temperature. You can also place a piece of bread inside the container to keep the cookies from going stale.
- Alternatively, you can make these cookies ahead of time and freeze the scooped dough which will keep for up to 2 months. When ready to bake, place directly on the lined baking sheet and follow the recipe for the oven temperature. There’s no need to thaw the dough but it will increase the baking time by 1-2 minutes.
If you make these Dark Chocolate Chunk Olive OIl Cookies make sure leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @unit1404 and hashtag #unit1404 so I can see and share your creations.
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Dark Chocolate Chunk Olive Oil Cookies
Ingredients
- 80 g (⅓ cup + 2 tsp) extra virgin olive oil
- 110 g (½ cup) brown sugar
- 60 g (1/4 cup) granulated sugar
- 2 tsp vanilla extract
- 1 tbsp ground flaxseed*
- 3 tbsp water
- 160 g (1¼ cup) all purpose flour ,sifted
- 1 tbsp cornstarch ,sifted
- ½ tsp baking soda ,sifted
- ½ tsp baking powder ,sifted
- ¾ tsp salt
- 140 g (¾ cup) chopped dark chocolate ,I use 64%-70% dark chocolate
Instructions
- Preheat the oven to 350°F (175°C). Line one large baking sheet with silpat or parchment paper. Set aside.
- To make the flax egg, combine the flaxseed with 3 tbsp of water and leave for 5 minutes to thicken.
- Meanwhile, in a large bowl whisk together the olive oil, sugars, vanilla and the flax egg until combined and it reaches a syrupy consistency. Add in the flour, cornstarch, baking soda, baking powder and salt. Mix together with a large spoon until a thick dough forms. Alternatively, you can use a mixer with a paddle attachment.
- Add in the chopped chocolate and mix until incorporated into the dough. Saving a few chocolate chunks for topping on the cookies later.
- Using a 2 tablespoon ice cream scooper, scoop the dough onto the lined baking sheet, spacing each cookie about 2-inches apart. Chill the scooped dough for at least 30 minutes or overnight. When ready to bake, place the pan into the oven and bake for 10-12 minutes. The cookies will look a little underbaked in the center but they will continue to cook on the hot pan.
- Transfer the cookies to a wire rack and serve warm with a glass of milk. Enjoy!
