olive oil chocolate sugar cookies via jessie sheehan
i saw this recipe for chocolate cookies on an instagram reel by jessie sheehan, and had to try them for myself. mainly because they looked super easy, i had all the ingredients in my pantry, and my toddler could help. emmett loves to help bake cookies, and these proved to be toddler friendly (you only need two bowls, a whisk and rubber spatula) and delicious. the other bonus is that these are freezer friendly! after making the dough balls you can keep them in the freezer as long as you want then bake up a few any time you want cookies. i made a couple of changes only because i didn’t have the exact ingredients (dutch process cocoa powder, and light brown sugar), but they still turned out amazing. find the original recipe here! i’ve made these a few times now, and something i also love is to add white chocolate chips. soooo delicious. let me know in the comments if you love them as much as we do!
1 ¾ cups all-purpose flour
⅔ cup cocoa powder (recipe calls for dutch process but i didn’t have it so i used regular)
1 tsp baking soda
1 tsp kosher salt
¾ cup olive oil (recipe calls for Colavita specifically, but i didn’t have this brand)
1 cup dark brown sugar
3/4 cup granulated sugar
1 tbsp pure vanilla extract
1 large egg, room temperature (totally didn’t let my eggs get to room temp because i’m a mom of toddlers and forgot – still turned out :))
2 egg yolks, room temperature
granulated sugar for rolling the cookies
*optional – 1/2-3/4 cup of white chocolate chips, i prefer ghirardelli
whisk the flour, cocoa, salt, and baking soda together in a large bowl. whisk the sugars and olive oil in a medium sized bowl until combined, then add vanilla and eggs one by one. original recipe calls for all light brown sugar. i only had dark, so i used one cup of dark brown sugar and 3/4 cup of regular granulated sugar. keep whisking until mixture lightens and becomes thicker and ribbony. add wet ingredients to dry, and fold together with a rubber spatula until everything is just moistened. the original recipe calls for using an ice cream scoop (1/4 cup) to make giant cookies. i opted for a normal sized cookie scoop since i was feeding them to toddlers. use whatever you prefer! i scooped the dough onto a parchment lined baking sheet and put them in the freezer for 20 minutes. then remove cookie dough balls and roll each one in granulated sugar and place back in the freezer for 1-2 hours until completely frozen, or ready to bake. preheat oven to 350, and bake cookies for 15 minutes, rotating halfway through. slightly press each cookie with a spatula after removing from the oven. enjoy!