Seasons Recipes

Olive Oil Chocolate Chip Cookies 

Olive Oil Chocolate Chip Cookies 
makes 2 dozen cookies 


1 cup Seasons Arbequina Aguilar Estate  

1 egg 

1 teaspoon vanilla extract 

3/4 cup granulated sugar 

3/4 cup brown sugar 

2 cups all-purpose flour 

1 teaspoon Seasons Fleur de Sel Premium Salt  

1/2 teaspoon baking soda 

1 cup chocolate chips 


Preheat oven to 350°F. Line two large baking sheet pans with parchment paper. 

Place olive oil, egg, vanilla, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and combined. Add flour, salt, and baking soda to the bowl, mix on a lower speed until combined and dough forms. 

Remove bowl from the mixer and stir in chocolate chips. Using a small scoop or tablespoon measure, portion cookie dough, roll into a ball and place each, 2 inches apart, on the prepared baking sheets. 

Bake cookies for 10-15 minutes or until slightly golden around the edges but still slightly soft in the center-for gooey chocolate chip cookies. For crunchier cookies, bake until the center is firm. Remove from the oven and let cool to room temperature (ideally, elevated on a wire rack or cooling rack). 

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