Crispy edges with slightly soft center, these Pistachio Olive Oil Chocolate Chunk Cookies are filled with dark chocolate chunks, pistachio pieces, and have hints of olive oil throughout the cookie.
A good cookie is always a crowd pleaser, which is why I like to experiment with different types of cookies in my free time, especially ones that can win over people with dietary restrictions. These Pistachio Olive Oil Chocolate Chunk Cookies are dairy-free, quick, easy, and require no chill time. They have crispy edges with a soft center, and are filled with flavor.
Ever since I made my Orange Olive Oil Cake, I've been trying to find other ways to bake with olive oil, and this recipe does not disappoint.
Why You'll Love This Recipe
Quick & Easy: This recipe whips up in minutes since it requires no beating of butter, or melting any ingredients!
Dairy-Free: If you're restricted and can't have any dairy, then this recipe is perfect for you! The olive oil takes the place of the butter, and I like to use vegan chocolate when making desserts with olive oil to cater to anyone who is intolerant or allergic to dairy.
No Chill Time: These Pistachio Olive Oil Chocolate Chunk Cookies require no chill time, so you can have cookies in less than 30 minutes!
Pools of Chocolate: The chocolate chunks melt perfectly into the cookies and create pools of melty & gooey chocolate!
Ingredients for Pistachio Olive Oil Chocolate Chunk Cookies
- Olive Oil: I use extra virgin olive oil. Try to get an olive oil that is great for baking.
- Pistachio: I buy the shelled pistachio because I just don't have the patience to remove shells from each pistachio. But you do what works for you!
- Sugars: I use mostly brown sugar with a little granulated sugar.
- Egg: One large egg + 1 egg yolk
- Vanilla extract: Adds flavor!
- Espresso powder: I add a tiny amount of espresso powder because it works so well with chocolate. You can leave it out if you don't like it.
- All-Purpose Flour: This recipe is best used with all-purpose flour.
- Dark Chocolate: For this recipe, you can use any time of dark chocolate or a combination of dark & milk. Vegan chocolate or regular.
See recipe card for quantities.
Steps to Make Pistachio Olive Oil Chocolate Chunk Cookies
- Combine: In a medium bowl, add the olive oil, brown sugar, and granulated sugar and using a spatula mix until completely combined.
- Add: Add the egg and egg yolk and mix until completely smooth, then add the vanilla extract and mix. Add the baking soda, salt, and espresso powder and mix until incorporated. Then add the flour and chopped pistachios and mix until combined
- Pour: pour in the dark chocolate and mix it until it's all incorporated.
- Scoop: Using a 3 tablespoon scoop, scoop and place the baking sheet lined with parchment paper, making sure to space them out a little.
- Bake: bake the Pistachio Olive Oil Chocolate Chunk Cookies at 350 degrees F for 10-12 minutes.
- Cool: Once removed from the oven, cool them down for a few minutes, then transfer them to a cooling rack.
- Enjoy: Sprinkle with flaky sea salt and enjoy.
- Chocolate - This recipe was developed to be dairy-free, hence the olive oil and the vegan dark chocolate. However, you don't have to stick to a completely dairy-free cookie. If you have a preference on your chocolate, by all means, add that. If you like, you can even add chocolate chips instead of chocolate bars.
- Pistachios - This is obviously an important element in this cookie and I think it works perfectly with olive oil. However, if you're not a fan of pistachios, you can leave it out. I've made the recipe with and without it, with no other adjustments and it works.
Equipment You will Need
- Cookie Scoop: I highly recommend a 3 tablespoon cookie scoop to get nice, large cookies.
- Baking sheet: A large baking pan. I use USA pans that I purchased from Amazon.
These Pistachio Olive Oil Chocolate Chunk Cookies will keep for 4-5 days at room temperature stored in an airtight container or ziploc bag.
Tips for the Best Pistachio Olive Oil Chocolate Chunk Cookies
- Use a Kitchen Scale: This recipe was tested using weight measurements for the flour and sugars. It's best to stick with that, otherwise you could end up with a dry cookie. If you don't have a kitchen scale, properly measure your flour by fluffing the flour, scooping with a spoon, then leveling off.
- Using high quality olive oil: Since olive oil is a star, use extra virgin olive oil meant for baking, and try to go for high quality.
- High quality chocolate: Chocolate is an important element in this recipe, which is why I like to use dark chocolate bars that I chop.
- Baking time: If you like cookies on the softer side, stick to about 10 minutes of baking. For these cookies, I wanted a little more color for the photos, so I left them in for 13 minutes. They were a bit crispier around the edges with slightly soft centers. During other test batches, I baked them for 10-11 minutes and I found that to be best.
To achieve those delicious pools of melted chocolate, use high quality bars of chocolate that you chop. Since chocolate chips contain less cocoa butter, they are made to keep their shape and they don't melt very well in a cookie.
I've used a 1.5 tablespoon cookie scoop and got about 14-15 cookies with it, so yes, it can easily be done.
To get round cookies, immediately after removing them from the oven, take a spoon and push the edges into a perfect circle. You can also use a large circle cookie cutter to create a perfectly shaped cookie
Other Recipes You'll Love
Looking for cookie recipes? Try these:
Pistachio Olive Oil Chocolate Chunk Cookies
- ⅓ cup extra virgin olive oil
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg + 1 egg yolk
- 1½ teaspoon vanilla extract
- ¼ teaspoon espresso powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup (150g) all purpose flour
- ¼ cup chopped pistachios + more for topping
- 4 oz. dark chocolate, chopped reserve some for topping before baking
- flaky sea salt to sprinkle after baking
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper and set aside
- In a medium bowl, add the olive oil, brown sugar, and granulated sugar and using a spatula mix until completely combined. Add the egg and mix until completely smooth, then add the vanilla extract and mix.
- Add the baking soda, salt, and espresso powder and mix until incorporated. Then add the flour and chopped pistachios and mix until combined. Lastly, add the dark chocolate and mix until completely combined.
- Scoop the cookie dough using a 3 tablespoon cookie scoop and place the baking sheet lined with parchment paper, making sure to space them out a little.
- Bake in a preheated oven for 10-12 minutes. If you like them on the crispier side, keep them in for 12 minutes. I like mine a bit more soft in the middle, so I bake for 10 minutes.
- Remove from oven and let cool for a few minutes on the baking sheet before transferring to a cooling rack.
- Sprinkle with sea salt and enjoy.
- Store leftovers in an airtight container at room temperature for 4-5 days.
- Correctly measure flour so that the dough is not dry.
- If the dough is a little on the dry side, add a tablespoon of milk