EVOO Chocolate Chunk Cookies

EVOO Chocolate Chunk Cookies

EVOO Chocolate Chunk Cookies

About this recipe:

Trust us on this one, extra virgin olive oil makes for a uniquely delicious cookie with a crispy outside and chewy center. Especially if you're pressed for time - these are a winner and must try.


  • 1/4 cup granulated sugar

  • 1/2 teaspoon kosher salt

  • 3/4 cup packed dark-brown sugar

  • 1/2 cup Kosterina Everyday Extra Virgin Olive Oil, plus more for brushing

  • 1 large egg plus 1 yolk 

  • 2 teaspoons vanilla extract

  • 1 teaspoon vinegar or orange juice

  • 1 3/4 cups bread flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • ½ cup Dark Chocolate Chips or Chunks


  1. In a bowl or standing mixer, mix together the granulated sugar, brown sugar, salt, and olive oil.
  2. Mix in the egg and vanilla extract, mixing gently until just combined.
  3. Add in the flour, baking soda & baking powder
  4. Break apart or chop the Dark Chocolate Bars into large & small chunks. Mix until combined into a soft dough.
  5. Chill the dough for at least 30 minutes in a refrigerator.
  6. When ready to bake, preheat oven to 375 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.  
  7. Scoop the dough with an ice-cream scooper onto your baking sheet leaving at least 2 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
  8. Bake for 9-12 minutes, or until the edges have started to barely brown
  9. Once removed from the oven, let cool
  10. Sprinkle sea salt on top (optional) + enjoy!