These are THE BEST Pistachio Olive Oil Chocolate Chip Cookies. They’re easy to make, chewy in the center, crispy on the edges, and slightly shiny on top with puddles of chocolate and chopped pistachios.
Why Olive Oil?
Butter is swapped out for olive oil in this cookie recipe, but why? Using olive oil in your bakes results it several subtle differences that will have everyone wondering what your secret is. It gives these cookies a delicious and nuanced flavor that pairs so well with the pistachios. It results in a slightly shiny and crisp top that’s both beautiful and texturally perfect. And if you’re looking to make your cookies just a liiiiitle bit healthier, olive oil will help cut out saturated fat from the butter and replace it will good fat!
Ingredients
- Extra Virgin Olive Oil. Buying extra virgin olive oil exsures that it is high quality and not cut with any other oils. I used this Beneolivia Extra Virgin Olive Oil from World Market.
- Pistachios. They add such good flavor and texture and really give these cookies that extra something special. I used these.
- Sugars. For that classic chocolate chip cookie flavor, I used both granulated and dark brown sugar. If you don’t have dark brown sugar, you can sub light brown sugar.
- Chocolate. Like I said before, these cookies are special, so grab the high quality chocolate. I used a mix of Guittard Semi Sweet Chocolate Chips and a chopped Guittard Bittersweet Baking Bar.
How to Make Pistachio Olive Oil Chocolate Chip Cookies
In a large mixing bowl, use a handheld mixer to whip the granulated sugar, dark brown sugar, and olive oil until well combined. Add the eggs and vanilla extract and whip for another 2-3 minutes, or until the mixture is well combined, shiny, and slightly lightened in color. Use a rubber spatula to fold in the flour and baking soda. Then fold in the chocolate and pistachios. I always grab a little extra chocolate and pistachios to place on top of the cookies before baking.
Use a large 3 TBSP cookie scoop to portion the cookies onto a parchment lined cookie sheet. Top with additional chocolate and pistachios and chill for 1 hour. The dough will be quite soft, but will firm up enough to handle after chilling.
When ready to bake, preheat the oven to 350 and line 2 cookie sheets with parchment paper. Place 7-8 cookies per sheet leaving room in between as they will spread when baking. Bake 1 cookie sheet at a time at 360 for 11-12 minutes, or until the edges of the cookies look set but the centers are still slightly wet. Remove from oven and use a rubber spatula to scoot any runaway edges back in towards the center. Let cool on the hot cookie sheet for 4-5 minutes, then transfer to a cooling rack.
Tips For Baking Perfect Cookies
- Always slightly under bake. If you bake your cookies until they are completely done, they will end up over baking because they will continue to bake just a little bit when you take them out of the oven. If you under bake by a minute or two, they will finish baking outside of the oven and end up perfectly soft and chewy.
- Use the highest quality chocolate you can. Grab the Guittard or Ghirardelli! Also, the secret to melty pools of chocolate is chopping up chocolate bars. Chocolate chips are designed to hold their shape while baking, so they wont result in those puddles of chocolate. I like to use a mix of both for a variety of flavor and texture.
- Properly measure the ingredients. A kitchen scale is the only way to make sure your cookies come out exactly like mine! It’s so easy to use too much flour and end up with dry cookies, even with the scoop and level method. Here’s an inexpensive scale that will make you such a better baker!
Pistachio Olive Oil Chocolate Chip Cookie FAQs
- Can these be made gluten free? I have not tested this yet, but you should be able to make these GF by simply swapping out the all purpose flour for a 1 to 1 GF flour replacement like this one from Bob’s Red Mill.
- Can I make these ahead/freeze them? Yes. You can freeze the dough for up to 3 months. Scoop it out into balls, top with extra chocolate and pistachios, then place on cookie sheet and freeze until solid. Transfer to a freezer safe bag and freeze up to 3 months. Bake from frozen and add 2-3 minutes to the bake time.
- Can I make these with butter instead of olive oil? Yes. Melt 150 g of butter, allow it to cool to room temperature and then follow the recipe as directed.
Pistachio Olive Oil Chocolate Chip Cookies
- Prep Time: 30 min
- Cook Time: 12 min
- Total Time: 42 minutes + 1 hour chill
- Yield: 15 Large Cookies 1x
Description
Soft and gooey pistachio olive oil chocolate chip cookies with slightly shiny tops and perfectly crisp edges.
Ingredients
- 2/3 C (150 g) Extra Virgin Olive Oil
- 1 C (200 g) Dark Brown Sugar
- 1/2 C (100 g) Granulated Sugar
- 2 Lg Eggs, at room temperature
- 2 tsp Pure Vanilla Extract
- 2 1/3 C (300 g) All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 C (65 g) Pistachios, chopped + extra for topping
- 1 Guittard Bittersweet Baking Bar, chopped
- 1 C Guittard Semi Sweet Chocolate Chips, + extra for topping
- Flaky Sea Salt, optional
Instructions
- In a large mixing bowl, add the granulated sugar, dark brown sugar, and olive oil. Use an electric hand mixer to cream until well combined, about 1 minute.
- Add the eggs and vanilla extract and mix for another 2-3 minutes, or until the eggs are fully incorporated and the mixture becomes slightly lighter in color and glossy.
- Use a rubber spatula to fold in the flour and baking soda until just combined.
- Add the pistachios and chocolate and fold to combine.
- Use a large 3 TBSP cookie scoop to portion the cookie dough onto a parchment lined cookie sheet.
- Top with extra chocolate and pistachios and chill for at least one hour, up to overnight.
- When ready to bake, preheat the oven to 350 and line 2 sheets with parchment paper.
- Place 7-8 cookies per sheet, leaving 2 inches between to allow for spreading. Bake one cookie sheet at a time at 350 for 11-12 minutes. Remove from oven and use a rubber spatula to scoot any runaway edges back into place.
- Allow to cool on hot cookie sheet for 4-5 minutes, then transfer to a cooling rack.
- Top with flaky sea salt, optional.
Notes
- Cookies will keep at room temperature for up to a week, or in the fridge in a airtight container for 10-12 days.
Keywords: pistachio chocolate chip cookies, olive oil chocolate chip cookies, pistachio olive oil cookies
This post is sponsored by World Market. Thank you for supporting the brands that make Buuck Farms Bakery possible.
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