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Biscuits aux pépites de chocolat et à l'huile d'olive

Chocolate Chip Cookies with Olive Oil

Preparation time: 15 minutes

Rest time: at least 30 minutes

Yield: About 20 cookies


Women ' s Month at Maison Orphée ends on a high note with Elizabeth's famous chocolate chip and olive oil cookie recipe!

When she brings a batch of these cookies to the office, they are gone in just a few minutes. No. need to convince you, they are absolutely DIVINE!

The secret to this recipe lies in the use of extra virgin olive oil. The result? A crunchy texture on the outside and perfectly fluffy on the inside.

Let's get bakin'!

  Elisabeth Bélanger, CEO Maison Orphée

On the picture: Elisabeth Bélanger, CEO and co-owner


  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking soda 

  • ½ teaspoon salt  

  • ½  cup of delicate extra virgin olive oil

  • ½ cup light brown sugar, packed 

  • ¼ cup of granulated sugar 

  • 1 large egg, room temperature

  • 1 large egg yolk, room temperature 

  • 1 ½ teaspoons vanilla extract 

  • 1 cup chocolate chips 

  • Fleur de sel Maison Orphée, to taste (optional)


Chocolate chip cookies with extra virgin olive oil - recipe Maison Orphée



1. In a bowl, combine flour, baking soda and salt. Set aside.

2. In a mixing bowl or stand mixer fitted with paddle attachment, whisk together the olive oil, brown sugar and granulated sugar until smooth. Add egg and yolk and beat on high speed for 60 seconds until creamy. Add in vanilla. 

3. Add the dry ingredients and mix on low speed until incorporated. Stop mixer, add the chocolate chips and fold with a spatula until chocolate is evenly distributed throughout.

4. Cover with plastic wrap (or pour into an airtight container) and chill* for at least 30 minutes.

5. Preheat oven to 350°F. Line a baking sheet with parchment paper.

6. Form dough into balls and place on baking sheet, leaving about 2 inches between each cookie. Lightly press the tops of the balls and sprinkle with fleur de sel to taste. 

7. Bake for 9 to 11 minutes or until tops are puffed and edges are golden brown. Let cool on cookie sheet for 15 minutes, then transfer to a wire rack to cool completely. 

8. Enjoy while still warm or store in an airtight container for up to 3 days. 

Notes: When you refrigerate your cookie dough, you'll know it's ready when you can "roll it out ". You can also refrigerate it overnight to allow the flavours to develop further.

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