
Those who say that butter makes everything better are, well, not wrong, but we’re willing to bet they haven’t been brave enough to sub in olive oil instead. Enter: these secretly healthy, but no less delicious olive oil chocolate chip cookies. With equal parts whole wheat and all-purpose flour and no chilling time required (although it never hurts!), these are ready to go the instant you want them, which might turn out to be every day once you make them the first time.
Chocolate chips and chopped chocolate not only provide contrast in textures (and boy do we love those melty chocolate shards), but using both milk and dark chocolates makes these cookies complex and dynamic in a way that only chocolate can. Speaking of which, few things pair better with chocolate than orange, so a bit of orange zest (optional) sends these cookies to new heights. The amount is totally variable, though, so if you want a little less (or none at all), orange you glad it’s optional? (Sorry.)
Did you try making these? Let us know how it went in the comments!
Ingredients
- 1 cup
(215 g.) packed dark brown sugar
- 1/3 cup
(67 g.) granulated sugar
- 3/4 cup
extra-virgin olive oil
- 2
large eggs
- 1
large egg yolk
- 2 Tbsp.
finely grated orange zest (optional)
- 1 tsp.
pure vanilla extract
- 1 1/3 cups
(160 g.) all-purpose flour
- 1 1/3 cups
(160 g.) whole wheat flour
- 1 tsp.
baking soda
- 3/4 tsp.
kosher salt
- 1 cup
milk chocolate chips
- 1
(3-oz.) bar dark chocolate, chopped (about 1/2 c.)
Flaky sea salt
Directions
- Step 1Place racks in center of upper third of oven; preheat to 350º. In a large bowl, using a handheld mixer on medium-high speed, cream brown sugar, granulated sugar, and oil until incorporated, about 2 minutes. Beat in eggs and egg yolk, one at a time, beating to blend after each addition. Add orange zest (if using) and vanilla and beat just to combine.
- Step 2Add all-purpose flour, whole wheat flour, baking soda, and kosher salt and beat on low speed until dry ingredients are halfway combined, about 30 seconds. Fold in chips and chopped chocolate with a rubber spatula and stir until combined and no dry streaks remain.
- Step 3Scoop out 1 1/2" balls (about 2 tablespoons each) and arrange on 2 parchment-lined baking sheets (6 balls per sheet), spacing about 2" apart.
- Step 4Bake cookies, rotating sheets halfway through, until puffed up and golden around the edges, 10 to 12 minutes. Sprinkle hot cookies with sea salt.