This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.
The last time I stopped in at The Quail & Olive*, I picked up a bottle of their Butter Flavor Olive Oil because I was interested in trying the oil in some holiday baking. I don't know about you, but as soon as Halloween is over, my brain goes into overdrive on what kind of holiday cookies to bake. I have been making olive oil chocolate chip cookies for years because it's so much quicker than creaming together butter and sugar! This olive oil is a great way to still get that buttery flavor.
- 3/4 cup olive oil (I used the Butter Flavor Olive Oil from The Quail & Olive)
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 cup dark brown sugar, lightly packed
- 2-1/2 cups flour
- 1 teaspoon baking soda
- pinch of flakey sea salt + more for sprinkling
- 1 cup semisweet chocolate chips
- Also needed: cookie scoop, silicone mat, and baking sheet
Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl, combine olive oil, vanilla, eggs, and brown sugar. Whisk until blended. Add flour, salt, and baking soda to bowl and mix until ingredients are completely moistened.
Line a baking sheet with a silicone mat or a sheet of parchment paper. Use a cookie scoop to scoop dough into balls.
Place scoops 1" apart on the baking sheet and place in the oven.
Bake cookies for 10 to 12 minutes until lightly browned. Remove to a wire rack to let cool. The cookies will firm as they cool.