Chocolate Chip Cookies with Olive Oil & Sea Salt

  • Prep Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12-24 servings
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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Alessi Sea Salt
  • 3/4 cups Vigo Olive Oil (Extra Virgin, Pure, or Light)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sugar
  • 1 cup light brown sugar
  • 1 large egg, plus 1 egg yolk, room temperature
  • 1 (11 oz) bag semisweet chocolate chips, divided use


  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine flour, baking soda, and salt. Set aside.
  3. In a large bowl, add olive oil, vanilla, sugar, and brown sugar. Mix well.
  4. Add eggs and blend again.
  5. Slowly mix in flour mixture and beat until well blended.
  6. Retain ½ cup of chocolate chips and set aside.
  7. Add remaining chocolate chips and fold into dough with spoon.
  8. Refrigerate for 1 hour.
  9. Using your hands, form round balls using about 1 ½ of dough and place on parchment-lined baking sheets. Leave a couple of inches around each dough ball. 
  10. Press a few chocolate chips on top of the dough balls and sprinkle a small amount of sea salt, if desired.
  11. Bake 15 minutes. Remove from oven and allow to cool.