The best part of a homemade chocolate chip cookie is its moist, melt-in-the-mouth, gooey texture. By using extra virgin olive oil instead of butter, your cookies will retain that magical fresh-from-the-oven flavour, even days after you've baked them. And don't forget extra virgin olive oil is healthier than butter or processed vegetable oils.


1 cup extra virgin olive oil (mild) or Butter infused olive oil 
1 tbsp pure vanilla extract (imitation in a pinch)
3/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp salt
1 large egg
2 cups all-purpose flour
1/2 tsp baking soda
1-1/2 to 2 cups semisweet chocolate chips (more chips, more gooey)


Preheat oven to 350°F.  Line two baking sheets with parchment. In a large bowl add olive oil, vanilla, sugar and salt. Mix until smooth. Add egg and blend again until smooth. Add flour and baking soda and mix until fully incorporated. Fold in chips. Using your hands, shape cookie dough into balls, roughly 2 tbsp each. They'll be a little slippery so shape and press carefully into firm round balls. There will be lots of chips poking through. Place balls two inches apart on baking sheets. Using the palm of your hand, gently flatten dough about half way. Place in oven until golden brown on the edges, about 10 to 12 minutes. For a chewier cookie bake for the lesser amount of time. Cool on baking sheet before placing on rack. Serve at room temperature. Optional: Sprinkle sea salt on each cookie.

Inspired by cookingontheweekends.com