INGREDIENTS

1½ cups (185g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1⁄3 cup (80ml) extra-virgin olive oil
3 tablespoons (45g) unsalted butter, room temperature
¾ cup (150g) packed light or dark brown sugar
¼ cup (50g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
6 ounces semisweet or bittersweet chocolate (chips or ½-inch chunks)
Flaky sea salt (optional)

STEPS

1. Preheat the oven to 350°F and place a rack in the center of the oven. Line 2 baking pans with parchment paper and set aside.

2. In a large bowl, whisk the flour, baking powder, baking soda, and kosher salt together. Set aside.

3. Combine the olive oil, butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, about 3 minutes. Once homogeneous, reduce the speed to low and add the egg and vanilla. Mix until combined.

4. Add the dry ingredients to the mixer and mix on low speed until just combined. Add the chocolate chips and mix for a couple of seconds. Remove the bowl and finish combining with a wooden spoon or a sturdy spatula.

5. Form 18 balls of dough, about 40 grams— a heaping 2 tablespoons—each. Place 9 balls of dough on each sheet. Bake until browned and set around the edges, 12 to 15 minutes. Remove from the oven and let cool slightly on a cooling rack before serving. Sprinkle with flaky sea salt, if desired.

Storage These are best within the first 2 days, though they can be stored in an airtight container for up to 1 week, or the dough may be frozen in balls in a sealed freezer bag for up to 2 months. They can be baked frozen.