• 1 cup J.Olive Co. extra virgin olive oil
  • 1 Tbsp vanilla extract
  • ¾ cup granulated sugar
  • ¾ cup golden brown sugar
  • 1 tsp Kosher salt, plus extra for garnish
  • 1 large egg
  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • 2 cups semisweet chocolate chips


  • Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper. Set aside.
  • Add the olive oil, vanilla, both sugars and the 1 tsp of salt, to a large mixing bowl. Mix until you have a smooth consistency.
  • Now mix in the egg. Blend until it’s completely smooth again.
  • Add the flour and baking soda to the bowl and mix just until it’s fully incorporated and you don’t see any dry spots of flour.
  • Fold in the chocolate chips.
  • Use your hand to shape the batter into balls, about 2 Tbsp each. (Your hand will be greasy from the oil, but I find for this recipe, hands are best.) Add the shaped balls of batter to the parchment-lined baking sheets as you go. They should have at least 2-inches between them, about a dozen per sheet.
  • Use the palm of your hand to gently flatten the balls of batter, only about halfway.
  • Then lightly sprinkle each one with Kosher salt.
  • Place the baking sheets in the preheated 350 degree F oven until the cookies are golden brown along the edges, 10 to 12 minutes. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to come to room temperature.


*Recipe from Cookingontheweekends.
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