About this blog

Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

Connect with me

je mange la ville on instagram je mange la ville on twitter je mange la ville on facebook



Baking with Olive Oil: Olive Oil Chocolate Chip Cookies

Olive Oil Chocolate Chip Cookies

Yes, you can make an excellent chocolate chip cookie with olive oil instead of butter or shortening!

I’ve tried to substitute olive oil in a cookie recipe before, but I’ve never been that pleased with the results. This Olive Oil Chocolate Chip Cookie changes that–it’s chewy inside with crisp edges and the expected cookie-texture interior. It’s not just a tiny, flat cake…it’s an actual cookie!

I’ve found that upping the salt just a little is necessary, as is adding a bit of extra flour to make sure the dough is the right consistency. I went with buckwheat flour for that, which gives the cookie a pleasant nutty and toasted flavor.

Without butter or shortening, there’s no creaming involved here, so you can start blending all the wet ingredients at the start. I tend to mix the oil and the sugars first, followed with the eggs and vanilla.

I baked my cookies for about 13-14 minutes, but the exact time will depend on your oven and the size of your scoop. You’ll want to take a peek after 11 minutes, and see where you’re at for doneness.

Nuts are optional, but if you so inclined and have some chopped pecans or walnuts on hand, you won’t be disappointed. I’ve noticed that these have a slightly spicy flavor from the olive oil that I enjoy. That said, if you dislike the taste of olive oil, this might not be your favorite cookie.

I used Trader Joe’s Spanish Extra Virgin Olive Oil, which is a fruity and slightly spicy blend that’s made from three olive varieties, including Arbequina.

Olive Oil Chocolate Chip Cookies

Olive Oil Chocolate Chip Cookies

Olive Oil Chocolate Chip Cookies

Olive Oil Chocolate Chip Cookies

Olive Oil Chocolate Chip Cookies

Olive Oil Chocolate Chip Cookies
1/2 cup extra vigin olive oil (pick one with a flavor that you like)
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
2 tbsp buckwheat flour
2 tsp salt
1 tsp baking soda
12 oz dark or bittersweet chocolate chips
1/3 cup chopped and toasted walnuts or pecans (optional)

Preheat oven to 375 degrees F.

Stir the flours, salt, and baking soda together. Set aside.

In a stand mixer (or a bowl using a hand mixer), combine the olive oil and sugars, then add the eggs and vanilla. Mix briefly to a smooth consistency. It’ll look a lot looser than regular cookie dough at this point, and that’s okay.

Mix in the flour mixture, then add the chips and nuts. Now, it should look like a fairly standard cookie dough.

Use a medium ice cream scoop and drop cookie dough onto a parchment-covered baking sheet.

Once in the oven, check after 11 minutes, but expect them to take a couple more minutes (13-14 total). The cookies should get lightly golden, with patches of lighter color around the center. Let each batch cool on the baking sheet for about 3 minutes before sliding the parchment off.

Olive Oil Chocolate Chip Cookies

Easy Parsnip Gnocchi with Tarragon-Parsley Pesto

Parsnip Gnocchi with Tarragon-Parsley Pesto

Is is easy to make gnocchi? Well, it absolutely can be easy, as well as rewarding and delicious. There’s nothing especially tricky to it, but there are a few steps, and if it goes wrong, it can go really wrong, leaving you with a pot of boiling water and mostly dissolved gnocchi pieces just floating around and mocking you.

I think the key is adding just enough flour–you want it to hold together but not have a gluey texture. I’ve always found that if I roll the ropes out on a very . . . → Read More: Easy Parsnip Gnocchi with Tarragon-Parsley Pesto

Easy Pumpkin Chocolate Chip Muffins for Fall

Pumpkin Chocolate Chip Muffins

Let’s celebrate the season with the satisfying autumnal combination of pumpkin, spices, and chocolate–specifically dark chocolate. These delightful muffins have all three, in addition to toasted pecans and plenty of dark brown sugar. I use an equal mix of all purpose and spelt flours, but you can also substitute the spelt flour with whole wheat pastry flour or just as easily use all regular, all purpose flour. That’s how these muffins roll. They’re easy like that.

Now, let’s talk about chocolate chips. Here are my favorites for baking and/or eating directly out of . . . → Read More: Easy Pumpkin Chocolate Chip Muffins for Fall

Exploring Washington’s Lopez Island and Ursa Minor

Lopez Island, Washington

Last month, we traveled to Lopez Island, Washington which involves a ferry ride from Anacortes and a sense of adventure. Or at least a willingness to wait in a line of cars, drive onto a Washington State Ferry, and then enjoy the breezes off the Salish Sea as the ferry makes fairly good speed on its way to the sleepiest island in the San Juans.

Lopez Island may have earned its nickname (Slowpez Island) by being a little too laid-back and relaxed, but if you are on vacation, isn’t that what you want? . . . → Read More: Exploring Washington’s Lopez Island and Ursa Minor

Tandoori-Spiced Salmon w/ Pickled Cucumber

Tandoori-Spiced Salmon

Hands down, this has become my most favorite salmon recipe. I came across it in Saveur Magazine and combined a lot of the steps and played around with the spices a little bit to better match what I had in my spice cabinet and ended up with this winner. This recipe does not use a completely traditional Tandoori spice mix, but I like to think it’s close enough in spirit? (My main spice swap is substituting smoked paprika for chili powder, but I think the smokiness adds an interesting note. If you don’t have smoked . . . → Read More: Tandoori-Spiced Salmon w/ Pickled Cucumber