High Altitude Olive Oil Chocolate Chip Cookies (Dairy Free)
A quick and easy recipe for high altitude olive oil chocolate chip cookies. These cookies are made with olive oil instead of butter, with no mixer needed and no chill time.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Baking Sheet + Parchment Paper
Ingredients
- ½ cup olive oil (I used Kirkland extra virgin olive oil from Costco)
- ½ cup granulated sugar
- 2 tbsp light brown sugar
- 2 large egg yolks (save the egg whites for another use)
- 2 tsp vanilla extract
- 1 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ¼ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a bowl, whisk together the olive oil, granulated sugar, brown sugar, egg yolks and vanilla extract for 1-2 minutes, until smooth and lightened in color.
- Add the flour, baking soda and salt, and use a spatula to stir the dough together until combined. Fold in the chocolate chips.
- Divide the dough into 12 portions. Roll each portion of dough into a smooth ball, then flatten the balls with your hands so that the disks of dough are about 1/2 inch thick.
- Space the cookies 2-3 inches apart on the baking sheet, and bake for about 9-10 minutes, until the cookies are set around the edges and light golden brown. Pro Tip: After taking the cookies out of the oven, immediately use a round cookie cutter that's larger than the circumference of the baked cookies and "scoot" it around the hot cookies. This pulls in any uneven edges to make the cookies all perfectly round.
- Cool the cookies on the baking sheet for several minutes, then transfer to a cooling rack. Enjoy the cookies warm or at room temperature.
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