Pistachio Chocolate Chunk Olive Oil Cookies
Serves 18
20 mins prep
17 mins cook
37 mins total
These cookies require zero chill time, are chewy on the inside with crisp, crunchy edges and chocolate-y goodness laced throughout for an irresistible dessert.
0 servings
1. Preheat oven to 325F. Line a baking tray with parchment paper. 2. In the bowl of a stand mixer, beat the egg, olive oil, and sugars until creamy, about 1-2 minutes. 3. In a separate bowl, whisk the flour, baking soda, and salt to combine. Add to the stand mixer bowl. 4. Mix until well-combined, then fold in the chopped chocolate. 5. Using 2-3 tbsp. dough per cookie, roll into a ball, then place on the prepared baking tray 2” apart. Top with the chopped pistachios. CRINKLE TIP: About 5 minutes before done baking, carefully slam the cookie tray down on the oven to interrupt their rising. Also do this after baking! 6. Bake for 16-17 minutes. Let cool for at least 10 minutes on the baking tray. Enjoy!
