These chocolate chip cookies are super easy to make and don’t require any chilling beforehand. Use a high-quality extra virgin olive oil with some nice peppery notes will accentuate the chocolate in the cookies. I use chopped chocolate in the cookie, making sure to add in the chocolate “dust” that comes from chopping the chocolate, as that distributes throughout the cookie giving it “freckles” of chocolate confetti throughout. But feel free to use chocolate chips if you don’t feel like chopping chocolate.
1/4teaspoonfresh ground black pepperoptional but recommended
1large egg
1large egg yolk
2cupsall-purpose flour280 g
2cupschopped chocolate chunks340 g or 12 ounces (or substitute same amount of chocolate chips)
To finish
Flaky sea salt like Maldonoptional but recommended
Instructions
Preheat the oven to 375°F. Line a baking sheet with parchment paper.Place the brown sugar, white sugar, salt, baking powder and baking soda in the bowl of stand mixer fitted with a paddle attachment. Mix on low speed to break up the brown sugar and blend the dry ingredients together.
Place the extra virgin olive oil, vanilla, and black pepper (if using), egg and egg yolk in a glass measuring cup and whisk together.
Drizzle half the egg oil liquid into the sugar mixture and mix until absorbed. Add 1 cup of the flour and mix. Repeat with the remaining egg oil liquid and the remaining flour. Mix until a dough forms.
Add the chopped chocolate, reserving and setting aside about 1/2 cup of the chocolate for later. Stir the dough until the chocolate is thoroughly distributed.
Make generous golf ball-sized dough balls, squeezing with your hand to make sure the dough sticks together. It will seem greasy but that’s normal. If you have a scale, the dough should be roughly 70 grams. Place them on the baking sheet, keeping them about 2 inches apart.
Once the baking sheet is filled, take a few pieces of the reserve chocolate and place them on top of each ball of dough. Sprinkle the dough with the flaky salt (if using) and bake in the oven 10 to 13 minutes, or until the edges of the cookie start turning golden brown. Let cool on the baking pan for 4 to 5 minutes before moving to a wire cooling rack.
Notes
Note 1: Pick a high-quality extra virgin olive oil with pepper notes. I always look for the COOC label on the extra virgin olive oil bottle, as I know I’m getting quality extra virgin olive oil that has been grown in California and has the passed the highest standards in the world.Note 2: You’ll notice I save some chocolate and tell you to stick it on top of the cookie dough before baking. But you can save some of the extra chocolate until AFTER the cookies have baked and stick a couple of chunks into the cookie where it’s missing chocolate on top once the cookies are pulled out of the oven. The chocolate will melt from the heat of the cookie and meld into the cookie as if it was baked into it.