Description
Pistachio Chocolate Chunk Olive Oil Cookies are rich and indulgent cookies made with olive oil instead of butter, chopped roasted pistachios, and dark chocolate chunks—offering an elevated twist on a classic chocolate-chip cookie.
Ingredients
Scale
- 2 ¼ cups all‑purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup extra‑virgin (or light) olive oil
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup roasted pistachios, chopped
- 1 ¼ cups dark chocolate chunks or chopped chocolate bar
Instructions
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, combine the olive oil, brown sugar and granulated sugar until smooth.
- Beat in the egg and vanilla extract until fully incorporated.
- Slowly stir the dry ingredients into the wet mixture until just combined.
- Fold in the chopped pistachios and dark chocolate chunks.
- Scoop the dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers look just set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Notes
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Pistachio Chocolate Chunk Olive Oil Cookies