Pistachio Chocolate Chunk Olive Oil Cookies

Requiring zero chill time, these are chewy on the inside with crisp, crunchy edges and chocolate-y goodness laced throughout!


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 ;)