Pistachio Olive Oil Chocolate Chunk Cookies
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.
Ingredients
- 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
Instructions
- 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.
Notes
Notes about the recipe:
- 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
Tried this recipe?Mention @siftwithkima or tag #SiftwithKima on Instagram!
