These Olive Oil Chocolate Chip Cookies are not your standard cookie - a mix of both butter and olive oil give them an ultra luxurious chewy texture. Taking it one step further by adding a hint of sesame oil, loads of sesame seeds and part rye flour make these incredibly elevated! Something you would pick up from a NY bakery. The rich flavors of the oils, the nutty flavor from toasted sesame seeds and rye flour really make these unique and packed with umami flavor.
Some of my favorite desserts and foods from my childhood include sesame seeds - they are heavily used in Lebanese cuisine. These Ka'ak Cookies are a classic nod to Lebanese desserts and are perfect adorned with sesame seeds. Truly one of my most popular and FAVORITE blog recipes is my Tahini Banana Bread which is loaded with sesame flavor. Including sesame flavor into these cookies was a fun play on a traditional chocolate chip cookie. They have similar components to my Chocolate Sesame Halawa (Halva) Cookies but yield a different flavor, texture and style.
These Olive Oil Chocolate Cookies are ULTRA chewy as the name suggests - they are thin with a chewy center and crisp edges. The kind of cookie that is perfect warm out of the oven or warmed for a few seconds in the microwave. With a bit of added honey to the mixture - these cookies stay chewy longer than most! I hope you try them!
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Ingredients
Most of the ingredients are your standard, typical chocolate chip cookie suspects. But there are a few added surprises and will really take your cookies to the next level! Believe me, you'll want to share these with your co-workers or as a dessert for party!
- Butter - I like the addition of butter and oil to the these cookies, that extra fat really lends itself to a moist and chewy cookie. Similar to my scones which include but butter and heavy cream for ultimate luxury. I don't mind a salted butter in this recipe - but you do you!
- Extra Virgin Olive Oil - Using a nice flavored extra virgin olive oil is key. Olive oils range in flavor and you want one that is flavorful but not overpowering. I stick with an extra virgin for this recipe.
- Brown Sugar - One of my favorite cookie ingredients, using brown sugar gives the cookies a nice chewy, molasses flavor. The majority of our sugar is brown sugar in this recipe. I prefer a dark brown sugar but you can use whatever you have on hand.
- Granulated Sugar - A balance to the brown sugar in the recipe.
- Honey - I have found that adding a bit of honey into my cookie recipe will yield a longer lasting cookie. They will stay chewy and not dry out as quickly.
- Eggs - Our binder
- Vanilla Extract - I love adding vanilla to my baked goods, especially with a vanilla base like cookies.
- All-Purpose Flour - Our base flour for the recipe
- Rye Flour - My secret ingredient, if you have never tried baking with rye flour it is a game changer! The depth and nuttiness you get from your baked goods or breads is INCREDIBLE! It's especially delicious in these cookies and gives them a depth of flavor.
- Dark Chocolate - I'm a fan of dark chocolate, but you can use whatever percentage of chocolate you like. I DO urge you to chop your own chocolate and don't use chocolate chips. Pick up your favorite chocolate bars - if you're close to a Trader Joe's my go-to are their Pound Plus Bars (red package for darkest chocolate) - I use those for pretty much everything. You can also use Lindt chocolate bars, or your favorite variety. Using standard chocolate chips won't give you those puddles and pools of melted chocolate because of the added stabilizers.
- Sesame Oil - I'm mixing in a HINT of sesame oil after everything is mixed for a little punch of flavor when the cookies are baked.
- Toasted Sesame Seeds - The addition of toasted sesame seeds is a lovely flavor to the cookie and a nod to my heritage.
- Baking Powder, Baking Soda, Salt
See recipe card for quantities.
Instructions
I prefer to use my stand mixer for this recipe, but a hand mixer will work just fine too!!!
Step 1: Add your softened butter, extra virgin olive oil, brown sugar, granulated sugar and honey into the bowl fitted with paddle attachment. Mix on low, then increase to medium-high (#6) for 5-8 minutes until light, pale and fluffy. Be sure to scrape down sides of your bowl partway through to ensure all is mixed thoroughly.
Step 2: Next add your eggs and vanilla extract and beat for another 2-3 minutes, again scraping down sides as needed.
Step 3: Mix until silky, smooth and fluffy.
Step 4: With the mixer on low speed, add your flours, salt and sifted baking powder and baking soda. Mix until just combined leaving some flour streaks.
Step 5: Add all but about ⅓ cup of your chopped chocolate (reserve some for the tops of your cookies). Mix until no more flour streaks remain, only a quick 30 seconds.
Step 6: Stir in your toasted sesame seeds and sesame oil. Mix to combine. Pop your dough in the fridge for 2 hours up to overnight. This step ISN'T necessary but I find that it really helps develop the flavor of the cookies. I like to bake what I want now and then pop the rest of the dough in the fridge and bake what you need or freeze. (see notes or storage)
Step 7: Mix sesame seeds and oil into cookie dough until fully mixed.
Step 6: Using a 2 Tablespoon Cookie Scoop - or weighing your dough to about 70 grams place on a parchment lined sheet pan - 4 cookies to a half sheet pan work best so they don't touch.
Step 7: Dip each cookie in extra toasted sesame seeds then top with remaining chocolate chunks.
Step 8: Bake one tray at a time for 11-13 minutes at 375 degrees Fahrenheit in upper ⅓ of your oven until edges are JUST beginning to brown and set. Remove from oven, top with flake salt and allow to cool for 10 minutes then place cookies on cooling rack. Repeat with remaining dough.
Pro Tip: Using a scale is the most accurate way to ensure your cookies come out as pictured and have the best balance of ingredients.
Equipment
I don't usually list a lot of equipment in recipes but this recipe warrants some of my favorite tools for baking in general but also used in this recipe.
Parchment Sheets - Literally a game changer! I will NEVER buy a roll of parchment again. The sheets fit a half sheet pan perfectly or cut in half for a quarter sheet pan - usually about the size for a tray for a toaster oven. You will thank me!
Cookie Scoop - I like to use this cookie scoop for a basic idea of how much dough - I did weigh my scoops to 70 grams for this recipe (before the sesame seeds and chocolate toppers). This scoop is about the right amount to give you the right size.
Scale - As I mentioned above, a kitchen scale is so crucial to have, especially if you're getting into baking. All my updated recipe include weight measurements and they are truly the most accurate. It's a great tool to have in your kitchen.
Spatulas - I have too many, but I love them and I use them for EVERYTHING! Spatulas and tongs, can never have too many! These from GIR are really nice and don't fall apart like some others I've had before.
Chocolate - I love the Pound Plus Bars from Trader Joe's they are more expensive here on Amazon - my TJs sells one for $6.99 now (which recently went up). But any favorite chocolate bar works great. Lindt is a great one to use!
Sifter- This recipe doesn't require you to sift your dry ingredients but I ALWAYS like to sift my baking powder & baking soda since they tend to clump. This little sifter is perfect for that.
Storage
These cookies of course are best enjoyed right away. The fresher they are the better they are. But they do hold their chewy texture for a few days in a sealed container. If you're looking for that soft baked cookie texture. Storage in a sealed container, warm for a few seconds in the microwave.
You can also store the cookie dough in the fridge up to 3 days and bake off what you want from there.
Finally, if you'd prefer, you can scoop, top with sesame and chocolate then freeze on a sheet pan until frozen solid. Once frozen, you can toss into a ziplock bag and remove what you want to bake. Bake as directed, you may need an extra minute or two to final bake time.
Why We Love This Recipe
These cookies are incredibly delicious and slightly different than your traditional cookie. You will fall in love with them and make them over and over! The tender chewy texture and large cookie is something from a bakery!
If you try these Ultra Chewy Olive Oil Chocolate Chip Cookies with Sesame , please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Ultra Chewy Olive Oil Chocolate Chip Cookies with Sesame
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 28 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These Ultra Chewy Olive Oil Chocolate Chip Cookies are loaded with sesame seeds for a nutty flavor - they take the standard cookie and definitely level it up!
Recipe adapted from:
Tasty Best Chewy Chocolate Chip Cookies
Ingredients
- ½ cup room temperature butter- 113 grams, salted or unsalted is fine
- ½ cup extra virgin olive oil - 110 grams
- 1 ½ cup packed dark brown sugar - 350 grams, light brown is fine
- ½ cup granulated sugar - 100 grams
- 1 Tablespoon honey - 23 grams
- 2 large eggs
- 1 Tablespoon vanilla extract
- 2 cups all purpose flour, spooned and leveled - 200 grams
- 2 cups rye flour, spooned and leveled - 215 grams **see notes for alternative
- 2 teaspoons baking powder, sifted
- 2 teaspoons baking soda, sifted
- 1 teaspoon fine kosher salt - Diamond brand is preferred **half if using table salt
- 2 cups/12 oz chopped chocolate - 350 grams, divided
- ½ cup toasted sesame seeds - 77 grams + extra for tops
- 1 teaspoon sesame oil - optional but does add a heavier sesame flavor
- Flake salt - Maldon is my go-to
Instructions
- In the bowl of your stand mixer, fitted with paddle attachment, add your softened butter, extra virgin olive oil, brown sugar, granulated sugar and honey. Mix on low, then increase to medium-high (#6) for 5-8 minutes until light, pale and fluffy. Be sure to scrape down sides of your bowl partway through to ensure all is mixed thoroughly.
- ½ cup room temperature butter- 113grams, salted or unsalted is fine
- ½ cup extra virgin olive oil - 110 grams
- 1 ½ cup packed dark brown sugar - 350 grams, light brown is fine
- ½ cup granulated sugar - 100 grams
- 1 Tablespoon honey - 23 grams
- Next add your eggs and vanilla extract and beat for another 2-3 minutes, again scraping down sides as needed.
- 2 large eggs
- 1 Tablespoon vanilla extract
- With the mixer on low speed, add your flours, salt and sifted baking powder and baking soda. Mix until just combined leaving some flour streaks.
- 2 cups all purpose flour, spooned and leveled - 200 grams
- 2 cups rye flour, spooned and leveled - 215 grams
- 2 teaspoons baking powder, sifted
- 2 teaspoons baking soda, sifted
- 1 teaspoon fine kosher salt - Diamond brand is preferred
- Add all but about ⅓ cup of your chopped chocolate (reserve some for the tops of your cookies). Mix until no more flour streaks remain, only a quick 30 seconds.
- 2 cups/12 oz chopped chocolate - 350 grams, reserve ⅓ cup
- Stir in your toasted sesame seeds and sesame oil. Mix to combine. Pop your dough in the fridge for 2 hours up to overnight. This step ISN'T necessary but I find that it really helps develop the flavor of the cookies. I like to bake what I want now and then pop the rest of the dough in the fridge and bake what you need or freeze. (see notes or storage)
- ½ cup toasted sesame seeds - 77 grams + extra for tops
- 1 teaspoon sesame oil - optional but does add a heavier sesame flavor
- When ready to bake, preheat your oven to 375 degrees Fahrenheit and set your rack to the upper ⅓ of your oven.
- Using a 2 Tablespoon Cookie Scoop - or weighing your dough to about 70 grams place on a parchment lined sheet pan - 4 cookies to a half sheet pan work best so they don't touch.
- Dip each cookie in extra toasted sesame seeds then top with remaining chocolate chunks.
- extra toasted sesame seeds
- reserved ⅓ cup of chocolate chunks
- Bake one tray at a time for 11-13 minutes until edges are JUST beginning to brown and set.**
- Remove from oven, top with flake salt and allow to cool for 10 minutes then place cookies on cooling rack. Repeat with remaining dough. Or prepare to freeze**
Notes
- Keep fresh baked cookies in a sealed container on the counter
- You can store unbaked cookie dough in fridge up to 3 days and bake off what you want from there.
- To freeze, scoop your cookie dough balls, top with sesame and chocolate then freeze on a sheet pan until frozen solid. Once frozen, you can toss into a ziplock bag and remove what you want to bake. Bake as directed, you may need an extra minute or two to final bake time.
- If you don't have rye flour, you can sub additional all purpose flour - double your all-purpose to 4 cups (400 grams)
- Always half your salt amount if using standard table salt.
- Start your bake time at 11 minutes and add additional time as needed. My toaster oven needs less time where my main oven needs a bit longer. Every oven is different.
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