Ingredients:

  • 2 ¼ cups All-Purpose (Plain) Flour (280 g)
  • 1 teaspoon Baking Soda (5 g)
  • ½ teaspoon Fine Sea Salt (3 g)
  • ¾ cup packed Light Brown Sugar (165 g)
  • ½ cup Granulated Sugar (Caster Sugar) (100 g)
  • ½ cup Mild or Light Tasting Olive Oil (120 mL)
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract (5 mL)
  • 2 tablespoons Plain Greek Yogurt, full fat (30 g)
  • 1 ½ cups Semi-Sweet Chocolate Chips or Chunks (250 g)

Instructions:

  1. Preheat oven to 190°C (375°F). Line two baking trays with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In the large mixing bowl, thoroughly whisk or beat the brown sugar, granulated sugar, and olive oil until fully emulsified and smooth (about 1 minute). The mixture will look thick and shiny.
  3. Beat in the egg, followed by the vanilla extract and the Greek yogurt. Mix only until just combined. Do not overmix at this stage.
  4. Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed (or stirring gently by hand) until just combined. Stop mixing the second you see no dry flour streaks.
  5. Gently fold in the chocolate chips using a spatula.
  6. Cover the bowl and refrigerate the dough for a minimum of 30 minutes, or up to 24 hours. This chilling step is vital as it allows the oil to set up slightly and prevents excessive spreading.
  7. Using a cookie scoop (1.5 tbsp size), place dough balls onto the prepared baking trays, leaving approximately 5 cm (2 inches) between them.
  8. Bake for 10–12 minutes, rotating the trays halfway through if your oven has hot spots.
  9. Cookies are done when the edges are set and golden brown, but the centres still look slightly soft and puffed. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.