Olive Oil Chocolate Chip Cookies with Pistachios
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Elevate your chocolate chip cookie game with these Olive Oil Chocolate Chip Cookies with Pistachios! They’re golden at the edges, soft in the center, and packed with rich layers and complex flavor. This isn’t your average chocolate chip cookie recipe – it’s a version designed to impress!
Why You’ll Love These Cookies
- Crispy edges, soft center: They bake up beautifully and the texture is spot on.
- Easy to make: These cookies don’t need any special equipment or skills.
- Unique and impressive: Adding olive oil and pistachios is unusual in the best way. It’s a delicious cookie with a special twist!
- Health benefits: The olive oil and pistachios offer nutrients to the chocolate chip cookie that traditional ones don’t have. Olive oil supports hearth health, brain health and is an anti-inflammatory. Pistachios offer a plethora of health benefits. These include gut health, heart health, blood sugar control, weight management and even eye health. They’re also rich in antioxidants. Winning!
Ingredients for Olive Oil Chocolate Chip Cookies
- Butter: A little butter helps flavor the cookie to keep it rich in taste.
- Olive oil: Olive oil is the star of the show! It helps the cookie brown nicely and crisp around the edges. I suggest using an olive oil mild in flavor.
- Brown sugar: I love using a lot of brown sugar in chocolate chip cookies. The moisture keeps them soft while the molasses gives them a nice caramel flavor.
- Granulated sugar: A little granulated sugar to make sure the cookie is sweet enough.
- Eggs: A few eggs to help bind the ingredients together.
- Vanilla extract: Vanilla adds warmth and flavor. It’s essential in chocolate chip cookies.
- All purpose flour: AP flour provides structure.
- Baking soda: Baking soda helps the cookies rise and slightly crisp up.
- Baking powder: Baking powder helps the cookies rise as well.
- Salt: Salt is needed to balance the sweetness and bring out the flavors of the ingredients.
- Dark chocolate chips or chunks: The dark chocolate goes so well with the olive oil and pistachios.
- Pistachios: Pistachios offer a wonderful crunch and color.
Instructions:
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- In your mixer, cream together the olive oil, butter, brown sugar and granulated sugar until creamy.
- Add eggs and vanilla, mixing until fully incorporated.
- In a separate bowl, whisk the flour, baking soda, baking powder and salt. With your mixer on low-speed, gradually add the bowl of dry ingredients just until incorporated. Do not over-mix!
- Finally, fold in chocolate chips/chunks and pistachios with a spatula.
- Use a cookie dough to scoop to scoop dough into balls and drop on the prepared cookie sheet. Sprinkle with flaky salt is desired.
- Bake for 10-12 minutes until the edges are slightly golden and the centers are soft.
- Let cool on the pan for a few minutes before removing to cool completely.
Tips For Success
- Always read through the entire recipe before starting. This helps prevent mistakes.
- Prepare all the ingredients ahead of time; measure, chop, etc. This helps prevent mistakes and makes clean up easier.
- Do not over-mix the dry ingredients. Over-mixing can cause tough or cake like cookies. When in doubt, mix by hand!
- Do not over-bake the cookies. Under-baking is preferred. They also will continue to bake as they cool on the pan. Nothing better than a gooey chocolate cookie, right?
- I do suggest sprinkling them with salt. It enhances the entire flavor profile of the cookie. SO GOOD!
Storage Instructions:
Store cookies in an airtight container for up to 4 days. Baked cookies can also be frozen for up to 2 months. Simply place them in a freezer bag and suck all of the air out. To freeze the cookie dough, drop balls of dough onto a cookie sheet. Freeze them for about an hour. Place the frozen balls of cookie dough in a freezer bag and freeze for up 2 months. Cookies can be baked frozen, just allow for 1-2 more minutes of baking time.
Similar Recipes
If you can’t get enough of chocolate chip cookies, don’t worry, I have plenty of recipes! Here are my favorites!
- Brown Butter Pecan Chocolate Chip Cookies
- Salty Oat Chocolate Chip Cookies
- Caramel Stuffed Chocolate Chip Cookies
- Bakery Style Chocolate Chip Cookies
- Soft and Chewy Chocolate Chip Cookies
Yield: 36 cookies
Olive Oil Chocolate Chip Cookies with Pistachios
A slightly crispy yet chewy chocolate chip cookie spiked with olive oil for flavor and pistachios for crunch!
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Ingredients
- 6 tablespoons unsalted butter, room temperature
- 2/3 cup good quality olive oil
- 1 1/2 cups brown sugar, packed (light or dark. I used dark)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup pistachios, chopped if you'd like or whole.
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a stand-alone mixer fitted with a paddle attachment, cream together butter, olive oil, brown sugar, and granulated sugar until creamy, scraping down sides of bowl as necessary.
- Add eggs and vanilla and mix together until nicely incorporated.
- In a separate bowl, mix together flour, baking powder, baking soda, and salt.
- With mixer on low-speed, gradually add the bowl of dry ingredients just until incorporated - do not over-mix. It's okay if some flour is on the sides still - you will mix it by hand later.
- Lastly, mix in the chocolate chip and pistachios with a spatula.
- Using a 1 1/2 tablespooon cookie dough scoop, scoop balls of dough and drop on a prepared baking pan. Sprinkle with additional salt if you'd like. Bake for 10-12 minutes. Mine baked for 11 minutes - make sure to not over-bake. Let cool for 5 minutes before moving to a cooling rack.
Notes
Store cookies in an airtight container for up to 4 days.
Freeze cookie in a freezer bag for up 2 months. Enjoy frozen or let them thaw at room temperature.
