Have you ever thought about substituting extra virgin olive oil for butter when baking? There are a few good reasons for doing so. First, it’s a simple, heart-healthy substitution (replacing monosaturated fat for saturated fat) that also adds antioxidants to a recipe. And olive oil adds moisture that results in a more tender crumb. In a nutshell, using olive oil makes baked goods healthier and keeps them moist longer.

Because the two ingredients have different properties, a direct 1:1 replacement is not always possible. However, with a few adjustments, you can achieve delicious results. When substituting olive oil for butter, you’ll want to use a smaller amount of oil because it is 100% fat, whereas butter is typically around 80% fat and 20% water.

The general rule for conversion is to use three-quarters (¾) of a cup of olive oil for every one cup of butter. Here’s a useful conversion chart:

BUTTER  to  OLIVE OIL

1 cup               ¾ cup

½ cup              ⅜ cup

¼ cup              3 tablespoons

I’ve been experimenting with this for a while now. Over time I’ve learned that for success, it’s important to:

Choose the right oil: Extra-virgin olive oil with a mild, fruity flavor works best for most baked goods. Stronger, peppery oils can be overwhelming in delicate recipes.

Mind the moisture: Butter adds moisture and structure due to its water content, which is lost when substituting with oil. For recipes like cookies and cakes, you might need a splash more liquid (milk, water, or a non-dairy alternative) to maintain the correct consistency.

Texture differences: Baked goods made with oil tend to be moister and denser, while those made with butter are typically flakier, puffier, or crispier.

Recipes that work well: Olive oil shines in biscuits, quick breads, muffins, brownies, and simple cakes where a tender, moist crumb is desired. These are excellent candidates for olive oil substitution as the goal is usually a moist and tender texture rather than a light and airy one.

But I was curious as to whether or not it could be used in our favorite chocolate chip cookie recipe. I’m happy to report substituting olive oil for butter is not just possible, it’s a truly delicious change.

If this idea interests you, here’s the chocolate chip cookie recipe I’ve been using that we’ll keep using. It’s chewy and delicious! We want to thank Valentina of www.cookingontheweekends.com for this jewel!

Olive Oil Chocolate Chip Cookies

Ingredients:

1 cup extra virgin olive oil
1 tablespoon vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon kosher salt
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 cups semi-sweet chocolate chips

Directions:

Preheat the oven to 350°F, and line two baking sheets with parchment paper. Set aside.

Make the batter. Add the olive oil, vanilla, both sugars and the 1 teaspoon of salt, to a large mixing bowl. Mix until you have a smooth consistency. Now mix in the egg. Blend until it's completely smooth again.

Add the flour and baking soda to the bowl and mix just until it's fully incorporated and you don't see any dry spots of flour.
Fold in the chocolate chips.

Shape. Use your hands to shape the batter into balls, about 2 tablespoons each. (Your hands will be greasy from the oil, but I find for this recipe, hands are best.) Add the shaped balls of dough to the parchment-lined baking sheets as you go. They should have at least 2-inches between them, about a dozen per sheet.

Use the palm of your hand to gently flatten the balls of batter, only about halfway.

Then lightly sprinkle each one with Kosher salt.

Bake and cool. Place the baking sheets in the preheated 350°F oven until the cookies are golden brown along the edges, 10 to 12 minutes. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to come to room temperature.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.