Pistachio Chocolate Chunk Olive Oil Cookies
Serves 1820 mins prep17 mins cook
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
What you need
Instructions
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!View original recipe