Pistachio Chocolate Chunk Olive Oil Cookies

Servings: 8

• 1/3 cup Batistini Farms USDA Organic Classic 100% Extra Virgin Olive Oil
• 1/2 cup Brown Sugar
• 1/3 cup Granulated Cane Sugar
• 1 large Egg
• 3/4 cup + 1/3 cup All Purpose Flour
• 1/4 tsp. Baking Soda
• 3/4 tsp. Salt
• 1 cup Chocolate, chopped into small chunks
• 1/4 cup Pistachios, crushed

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.
6. Add the pistachios on top.
7. Bake for 16-17 minutes. Let cool for at least 10 minutes on the baking tray. Enjoy!

TIP: For the crinkle effect, tap the cookie pan on the stovetop halfway through baking to interrupt the rising process. Repeat this again after baking. Just trust me on this one ;)