Congratulations, you've found the Internet's Best Chewy Chocolate Chip Cookies recipe — and yes, they do have a secret ingredient!
Using an electric hand mixer or stand mixer, whip the butter until softened at high speed, roughly 1 minute.
Add the sugars and olive oil and cream until light and fluffy, around 4-5 minutes.
Add in the eggs, one at a time, and beat after each addition until well combined. Lastly, add in the vanilla extract.
In a separate medium bowl mix together the flour, baking powder, baking soda, and salt.
Add the dry ingredients into the butter mix and stir to combine. Lastly, stir in the chopped bittersweet chocolate.
Chill the cookie dough for a minimum of 4 hours but for best results chill overnight. (See my notes above about aging doughs.)
Preheat the oven to 375°F (190°C) and line trays with parchment paper. Set aside.
Using a tablespoon measure, scoop a heaped tablespoon of dough and roll into a ball. Place on the baking tray 3 inches apart.
Bake for roughly 12-13 minutes or until lightly golden brown but still doughy in the middle. (I like to bake one tray at a time for the best baking.)
When the cookies are fully baked bash the pan on a hard surface to create those crinkles.
I like to eat them fresh from the oven while the chocolate is still melty. Once the cookies are cool store them in an airtight container at room temperature for up to 2 days.
To refresh them the next day I actually pop them bake in a hot oven for just a few minutes and they are just like freshly baked cookies again.
*Olive oil: This is what makes the cookies the best ever! If you want to use a vegetable oil or other oil you can but just note that the olive oil gives the cookies their amazing flavor.