Picture this: the evening is winding down after a satisfying meal, and just as your nearly full stomach ponders the sweet-sounding idea of dessert, an ooey-gooey chocolate chip cookie decorated with a generous scoop of vanilla ice cream is served before your eyes. Better yet, picture that cookie being about the size of a dinner plate and served straight from the skillet it was baked to golden perfection in. Couldn’t get any better, right? Well, what if I told you that cookie was also bursting with an unexpected, yet nostalgic flavor pairing that will turn your preconceived notions of cookie classics upside down? The elusive cookie behind this mouthwatering mental image is none other than my olive oil and orange chocolate chip cookie.

Endearingly nicknamed “OOO-C” (pronounced like 007, of course), this cookie or “pizookie” came about just as most of my other cookie creations do: a personal quest for the perfect treat. As someone who gets a craving for homemade chocolate chip cookies at least once a month, the monotony of sugar, butter, and vanilla takes a bit of the fun out of the baking experience. Lucky for me, at the time of this quest, I had an excess amount of oranges that were a touch past their prime to be enjoyed fresh. This sparked the idea of pairing classic chocolate chip cookies with the contrasting citrusy notes of orange, which (dare I say) just might have elevated even the most famed cookie known to man.

With a sack of oranges and cookies on the mind, but not a single stick of butter on hand, I reached in high hopes for the endlessly versatile kitchen staple, extra virgin olive oil. This last-minute recipe pivot quickly turned into my latest baking magic trick, as olive oil not only replaced the traditional butter but also added a rich, complex undertone that plain chocolate chip cookies didn’t even know it had been missing out on. After zesting oranges till my hands became limp, scooping out individual cookies sounded less than desirable, so I opted to plop the dough into my trusty cast iron instead. 350 degrees hotter and 16 – 18 minutes later, my house was filled with a drool-worthy aroma that had me and my spoon standing close by. Upon pulling the gigantic cookie from the oven, my OOO-C was officially born with a destiny to be a newfound take on an old-fashioned favorite.

Olive Oil & Orange Chocolate Chip Skillet Cookie Recipe

Supplies

• 9 inch cast iron skillet
• Fine mesh strainer

Ingredients

• 1/2 cup organic extra virgin olive oil + extra for cast iron
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 tsp. vanilla extract (Learn how to make your own HERE!)
• 2 Tbs. fresh squeezed orange juice
• 3 Tbs. orange zest
• 1 3/4 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. fine sea salt or Himalayan pink salt
• 1 dark chocolate bar, chopped (70% is best)
• 3/4 cup semi-sweet chocolate chips

Directions

1. In a medium-sized bowl, combine olive oil, white sugar, and brown sugar. Whisk vigorously until well combined and mixture lightens in color.
2. Add egg, vanilla, orange juice, and orange zest. Mix until combined.
3. To a fine mesh strainer add flour, baking soda, and salt. Sift into wet batter. Use a spatula to fold dry ingredients into wet until about halfway combined.
4. Add in chopped chocolate bar and chocolate chips and fold until everything just comes together. Cover and place in fridge to chill for 1 – 2 hours.
5. When ready to bake, preheat oven to 350 Fahrenheit. Add a very thin layer of olive oil to the cast iron to prevent sticking.
6. Add chilled dough to cast iron and spread out evenly with hands or spatula. Place a few extra chocolate chips on top, if desired.
7. Bake for 16 – 18 minutes or until the top has turned slightly golden brown but very soft to the touch. Shoot for underdone rather than overdone! The leftover heat form the cast iron will continue setting the cookie while it cools.
8. Allow to cool (if you can resist!) for 20 – 30 minutes before slicing and serving. My favorite way to eat this is with a group of friends diving right in with spoons, so slicing is optional!
9. Cover the cast iron to store leftovers on the counter for up to one week. Storebought or DIY beeswax wraps work great for this purpose! You can also keep cookie slices in an air-tight container in the freeze for up to 4 – 6 months.

Pro Tips

• Don’t like the orange chocolate flavor combo? Not a problem! You can easily omit the orange juice and zest for a traditional chocolate chip cookie skillet. Keep in mind this will affect the wet and dry ratio, so start with 1 1/2 cups of flour and add 1 - 2 Tbs. more if needed.
• The dark chocolate bar is recommended, but optional. The puddles and slivers of slightly bitter, chocolatey goodness are delicious, but only using chocolate chips would turn out great too. If omitting the chocolate bar, add in about 1 heaping cup chocolate chips.

Looking for more tasty inspiration?

Check Out This Colorful No-Bake Cheesecake Recipe!

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