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Chocolate Chip Cookies With Olive Oil and Sea Salt
Olive oil and toasted flour give these chocolate chip cookies a savory, caramel edge, all without the need for eggs or dairy.
👥 12 Servings⏱️ Prep & Cook: 1h👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●spatula
- ●oven
- ●whisk
- ●baking sheet
- ●measuring cup
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 375°. Cook ⅓ cup (42 g) all-purpose flour and ⅓ cup extra-virgin olive oil in a medium saucepan over medium-high heat, stirring constantly with a heatproof rubber spatula, until mixture darkens ever so slightly (think the color of desert sand) and smells slightly nutty, about ⏱️ 5 minutes. Immediately transfer to a large heatproof bowl and let cool ⏱️ 20 minutes.
2
Add ¾ cup (packed; 150 g) dark brown sugar, ½ cup (100 g) granulated sugar, 1 Tbsp. vanilla extract, remaining ⅓ cup extra-virgin olive oil, and ⅓ cup water to flour mixture and vigorously whisk until sugar dissolves slightly, 30–⏱️ 60 seconds. Add 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1 tsp. baking powder, 1 tsp. baking soda, and remaining 2 cups (250 g) all-purpose flour and stir with clean rubber spatula until no pockets of dry flour remain. Add 6 oz. bittersweet chocolate, coarsely chopped, and stir to evenly distribute.
. vanilla extract1 Tbsp½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1. baking powder1 tsp. baking soda1 tsp. bittersweet chocolate, coarsely chopped6 oz
3
Using a #16 cookie scoop or ¼-cup measuring cup and working one at a time, scoop out dough and divide between 2 parchment-lined baking sheets, spacing about 2" apart. (You should have 6 cookies per sheet; dough will be soft.) Sprinkle tops with a little flaky sea salt.
Flaky sea salt
4
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until tops of cookies are puffed and cracked, 11–⏱️ 13 minutes. Firmly tap baking sheets on counter once or twice to deflate cookies. Let cookies cool on baking sheets at least ⏱️ 1 hour before serving. (Cookies will be very soft when hot.) Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.
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