White Chocolate Chip Salted Cookies

White Chocolate Chip Salted Cookies

These cookies bake up incredibly moist and delicious and because they’re made with olive oil, they stay that way! I like to make them large so you get all the flavors in every bite. 

Butter Infused Olive Oil

Maple Aged Balsamic Vinegar



2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
¼ tsp ground cardamom
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 cup Butter Olive Oil
1 tsp Maple Balsamic Vinegar
1 cup diced prunes *
12 oz white chocolate chips *
¾ cup sliced almonds *
¾ cup Cypress Flake Salt


  1. Preheat oven to 350 degrees
  2. Sift together flour, baking soda, cardamom, and salt in a small bowl
  3. In a stand mixer, combine sugars, eggs, and Maple Balsamic Vinegar
  4. With mixer running, drizzle in the Butter Olive Oil until well combined
  5. Gradually add the flour mixture, scraping down the sides as you go
  6. By hand, fold in the prunes, chocolate chips, and almonds
  7. Chill the mixture 45 minutes
  8. Using a 2 Tbsp. scoop or large spoon, place 6- 8 cookies on a parchment lined baking sheet. Sprinkle ½ tsp Cypress Flake Salt on to each cookie and lightly push salt into the cookie.
  9. Bake 10 minutes; allow to cool slightly and transfer to a cooling rack

Makes about 24 large cookies

* This recipe is very versatile. You can substitute raisins or any diced dried fruit for the prunes, dark chocolate for white, or use any nut of your choice!



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