These orange-flavored Chocolate Chip Cookies are made with olive oil instead of traditional butter, and they are out of this world delicious. The sweet orange zest and fruity olive oil pair so well with the semi-sweet chocolate chips in these brown sugar-heavy cookies!
Orange Olive Oil Chocolate Chip Cookies
Few things are better than warm, fresh-from-the-oven chocolate chip cookies. Add orange zest and extra brown sugar and you’ve got what may be my new favorite cookie! These cookies rely on olive oil for their fat, which helps create a cookie that’s tender on the inside and slightly crispy on the outside, and there’s no way you can eat just one. I made these cookies substantial in size and added extra chocolate chips to get more of “bakery cookie” look and feel.
Since these cookies are made with a liquid oil, chilling the dough is necessary for a thicker cookie. You can technically bake this dough as soon as it’s mixed, but your cookies will be thin and crispy (and still delicious). After three batches, I can confidently say that I much prefer the thicker cookie. I allowed my dough to chill overnight for maximum flavor, but 3 hours should be all you need to stiffen the dough enough to bake!
Orange Olive Oil Chocolate Chip Cookies
Big, orange-flavored chocolate chip cookies made with olive oil instead of traditional butter! The orange zest and semi-sweet chocolate chips pair so well with the fruity olive oil in these brown sugar-heavy cookies!
- 1 large egg, room temp (see Note 1)
- 1/2 cup brown sugar, lightly packed
- 1/4 cup unrefined cane sugar (or white granulated sugar)
- 1/2 cup olive oil
- 1/2 tsp vanilla extract
- 1/2 tsp orange extract (see Note 2)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups all-purpose flour
- 1 cup semi-sweet chocolate chips, divided
- Zest from 1 large orange
- In a large bowl, whisk together the egg and sugars. Whisk in the olive oil until totally combined - this will take a few seconds.
- Whisk in the extracts and then the baking soda and salt. Use a large wooden spoon or spatula to gently mix in the flour.
- Finally, mix in 3/4 cup of the chocolate chips (reserving the other 1/4 cup for pressing into the dough balls) and the orange zest. Cover and chill the dough for 3 hours or overnight.
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop and roll six dough balls 3 Tbsp in size, and then place the remaining dough back into the refrigerator.
- Press extra chocolate chips (optional) into the dough balls and place them on the baking sheet. Bake cookies at 350°F for 8-10 minutes or until the edges have just started to brown. If the cookies need even more chocolate chips, press them in as soon as the cookies come out of the oven. Then allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
- Allow your baking sheet to cool (or transfer the parchment paper to another baking sheet) and repeat steps 4-5 to bake up the rest of the dough.
- Sprinkle orange zest over the baked cookies. Store cooled cookies in an airtight container at room temperature.
- You can bring your egg to room temperature by placing it in a glass of warm water for 10 minutes.
- I highly recommend picking up orange extract from the baking aisle at your grocery store. It adds so much flavor to any recipe that calls for orange flavor! If you don't have any on hand, replace it with more vanilla extract + add more orange zest.
- For extra circular cookies, use the back of a spoon to gently manipulate the cookies' shape as soon as you take them out of the oven. Obviously this is optional (and simply something I like to do before taking photos)!
Amount Per Serving: Calories: 279Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 174mgCarbohydrates: 36gFiber: 2gSugar: 23gProtein: 3g
calculated nutrition information may not always be accurate
Did you make this recipe?
Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred