Rating: 4.5 stars
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Extra-virgin olive oil replaces butter in a simple sugar cookie recipe. The result is a rich, dense cookie to sink your teeth into. These are great for dunking in your tea.

Recipe Summary

24 mins
30 mins
1 hr 4 mins
10 mins
36 cookies


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 365 degrees F (185 degrees C). Line a baking sheet with parchment paper.

  • Cream together eggs, olive oil, and sugar in a bowl using an electric mixer until smooth and pale gold in color. Add flour, baking powder, and salt and mix until just combined. Fold in chocolate chips. Shape dough into a ball and refrigerate for 30 minutes.

  • Use a teaspoon to drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space in between as cookies will spread. Refrigerate leftover dough to bake in batches.

  • Bake in the preheated oven until just golden around the edges, about 8 minutes. Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack.

Cook's Notes:

The cookies and dough freeze well. The dough will last in the refrigerator up to 24 hours.

You can also use a high-gluten flour (such as Manitoba(R)) instead of all-purpose flour.

Nutrition Facts

99 calories; protein 1.2g; carbohydrates 12.4g; fat 5.2g; cholesterol 10.3mg; sodium 35.7mg. Full Nutrition