The flavor and aroma of these cookies depend entirely on the quality of the olive oil, so be sure to use a brand with a flavor you absolutely love. This recipe can be used as a showcase for any style of olive oil so long as it's one you enjoy, but for the most "traditional" chocolate chip cookie, try an extra-virgin olive oil with a mild and buttery profile, rather than one that's peppery or sharp. For more information, see our guide to buying olive oil.

If olive oil isn’t your jam, regardless of how mild it may be, this recipe works equally well with hazelnut oil—which you might have left over from making our homemade Nutella.

For more information on selecting an assortment of chips, see our chocolate chip buying guide for recommendations. Chopped chocolate bars can be used in place of commercial chips, a swap that gives the chocolate a more assertive presence in the dough; I recommend using a similar assortment of cacao percentages and styles. See our top picks for supermarket chocolate bars for more information.