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Chocolate Chip Cookies

Chocolate Chip Olive Oil Cookies

Made with Botticelli Baking Extra Virgin Olive Oil


  • 1 cup Botticelli Baking Extra Virgin Olive Oil
  • 1 1/2 cups dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp. baking soda
  • 1 1/4 tsp. baking powder
  • 1/2 tsp sea salt
  • 12 oz. your favorite dark chocolate chunks
  • Flakey sea salt for sprinkling



Whisk together the olive oil, brown sugar, and granulated sugar in a large bowl for about 1 minute. Add in the eggs, one at a time, and the vanilla and continue whisking until combined. Make sure not to over-mix. 

In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt until thoroughly combined and there are no lumps. 

Begin adding the flour mixture to the olive oil mixture little by little, making sure to continue whisking to combine evenly. After combining both, begin folding in your chocolate chunks with a rubber spatula. Cover and chill dough for 1 hour or overnight in the refrigerator.

Once ready to bake, preheat your oven to 400F—line 2 baking pans with parchment paper. Remove dough from the refrigerator and begin scooping out 1 1/2 in. size balls, and place on your lined baking sheet spaced about 2 in. apart.

Bake in the preheated oven until edges begin to turn golden, about 8 minutes. Remove the cookies and place them on a wire rack. Sprinkle with a pinch of flaky salt and let cool for about 10 minutes. Repeat with the remaining dough.


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