You know how much I love Chocolate Chip Cookies. I’ve been reading how olive oil is the new great ingredient to bake with so I decided to make an Olive Oil Chocolate Chip Cookie – and I added pistachios for fun! These cookies are crispy on the edges, chewy in the middle and have a hint of olive oil flavor. These are so good, it’s insane!

How many chocolate chip cookies can I make? Oh I can make a ton – I love all kinds of cookies and I love experimenting with my favorite…chocolate chip!

I was so excited to make these – the idea of olive oil in a cookie intrigued me for sure. I’ve had one before, in Kansas City, and it was so good! 

The cookie dough is similar to “regular” chocolate chip cookies except it’s a little more glossy because of the oil. It tastes amazing though. 

I added pistachios because they were on my counter and I loved the addition – you can leave them out of you’re not a fan though! 

Chocolate chunks are a must – big fat chunks of semi-sweet chocolate make the cookies so pretty and they pair well with the pistachios. 

For another level of flavor, a little sprinkle of fleur de sel added a nice touch. You know…salty and sweet is the new thing. If you don’t have fleur de sel (flaked salt), just a pinch of course salt works well, too!

Definitely add these cookies to your list – they’re a fun take on a chocolate chip cookie and feel like you’re eating something really special!

Give them all to me!

Yield: 36 cookies

Olive Oil Chocolate Chip Cookies with Pistachios

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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

1. In a stand-alone mixer fittend with a paddle attachment, cream together butter, olive oil, brown sugar, and granulated sugar until creamy, scraping down sides of bowl as necessary.
2. Add eggs and vanilla and mix together until nicely incorporated.
3. In a seperate bowl, mix together flour, baking powder, baking soda, and salt.
4. With mixer on low-speed, gradually add the flour mixture in until incorporated - do not over-mix. It's okay if some flour is on the sides still - you will mix it by hand later.
5. Lastly, mix in the chocolate chip and pistachios by hand.
6. Using a 1 1/2 tablesooon 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 overbake. Let cool for 5 minutes before moving to a cooling rack.

Recipe was slightly adapted from Cloudy Kitchen