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! If I'm going to unwind on a Monday, you best believe it'll be with these Pistachio Chocolate Chunk Olive Oil Cookies.

What is Batistini Farms?

Batistini Farms is a family-operated and owned company. And I might be a little biased here, since it's my family's business, BUT that just means I know all their secrets. 😉 So when I say they provide only the most authentic Italian products, I mean it! They work endless hours with generations-old family farmers in Italy to source only the finest quality Italian products.

They offer award-winning extra virgin olive oil, balsamic vinegars, ancient Tuscan grain pastas, herb seasonings, olives, and more!

What makes their 100% Extra Virgin Olive Oils different?

Every single olive oil is handcrafted from fresh organic olives and cold extracted within 24 hours of harvest. The olives are grown in rich soil, sustainable farming practices, and pruning techniques that yield thriving terroir from their family estate olive grove.

  • It is the most fresh olive oil you'll ever taste! Always the most recent harvest date.
  • They provide a dark bottle to keep the olive oil from spoiling.
  • In every bottle, you'll be able to explore the fruitiness, green leaves, almonds, herbs, etc. with a bittersweet tingling piquant finish that is signature to a true 100% extra virgin olive oil.

What are the health benefits of Olive Oil?

Olive oil has almost too many benefits for me to list, but here are a few:

  • Reduces inflammation. Olive oil can decrease inflammation, a key driver of heart disease.
  • Reduces oxidation of LDL (bad) cholesterol.
  • Improves blood vessel health.
  • Helps manage blood clotting.
  • Lowers blood pressure.

Read more here.

What is the secret to perfect chocolate chip cookies?

  • MY BIGGEST TIP: Tap the pan on the stovetop halfway through baking to interrupt the "rising" process. Then, repeat the process after baking for that perfect crinkle top effect!
  • Using parchment paper or silicone baking mat to help the cookies spread more easily and create that perfect 'bottom.'
  • Do not overbake. It is better too underbake.
  • Using more brown sugar than white sugar for a moister, softer cookie.
  • Adding an extra egg yolk can also increase chewiness.

How to store leftover chocolate chip cookies?

Let the cookies completely cool, then store at room temperature in an air-tight container, like Tupperware or ziplock bags.

The should last about 5 days at room temperature, or 7 days in then fridge.

To mimic the "fresh out of the oven" texture, just reheat at 350F for a few minutes!

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

. . . . . . . . . . . . . . .

If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

. . . . . . . . . . . . . . .

“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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 ;)

Like the recipe? Leave a comment!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
No items found.