Name: Pistachio Chocolate Chunk Olive Oil Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup extra-virgin olive oil; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 3/4 cup roasted, unsalted pistachios, roughly chopped; 1 cup dark chocolate chunks or chopped chocolate bar

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Pistachio chocolate chunk olive oil cookies are a bakery-style treat I love making when I want something a little more elevated than the usual chocolate chip cookie. These cookies are soft, chewy, and rich with nutty flavor from the olive oil and roasted pistachios, while the dark chocolate chunks bring just the right amount of decadence. They’re unique, easy to make, and always a hit.

Why You’ll Love This Recipe

I love these cookies because they’re made with olive oil instead of butter, giving them a rich, smooth texture and a slightly earthy, fruity flavor that pairs beautifully with pistachios and chocolate. They’re just the right balance of sweet, salty, and nutty. Plus, there’s no need to wait for butter to soften—olive oil makes this recipe quicker and easier to whip up. Pistachio Chocolate Chunk Olive Oil Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Extra-virgin olive oil
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Roasted, unsalted pistachios (roughly chopped)
Dark chocolate chunks or chopped chocolate bar

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, I whisk the olive oil with the brown sugar and granulated sugar until combined.
I add the eggs and vanilla to the sugar mixture and whisk until smooth and glossy.
I fold in the dry ingredients with a spatula or wooden spoon until just combined.
I gently stir in the chopped pistachios and chocolate chunks.
I scoop the dough onto the prepared baking sheet, spacing the cookies a couple of inches apart.
I bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
I let the cookies cool on the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 20 cookies. It takes 15 minutes to prep and 10–12 minutes to bake, so they’re ready in under 30 minutes from start to finish.

Variations

Sometimes I swap the dark chocolate for white chocolate or add a touch of orange zest to the dough for a citrusy twist. I’ve also tried mixing in a pinch of cardamom for a more aromatic flavor. If I want a crispier cookie, I flatten the dough slightly before baking.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well—either the dough or the baked cookies. I just let them come to room temperature or warm them briefly in the oven if I want that fresh-from-the-oven texture. Pistachio Chocolate Chunk Olive Oil Cookies

FAQs

Can I use extra-virgin olive oil?

Yes, I use a high-quality extra-virgin olive oil with a mild flavor. It adds richness and moisture without overpowering the cookie.

Do I need to chill the dough?

No, I don’t. This dough holds its shape well and can be baked right away, but chilling for 30 minutes can help develop flavor if I have time.

Can I use salted pistachios?

If I only have salted pistachios, I reduce the added salt in the dough slightly to balance the flavors.

Can I make these cookies dairy-free?

Yes. Since they use olive oil instead of butter, these cookies are already dairy-free—just make sure the chocolate is too.

What kind of chocolate works best?

I prefer using dark chocolate chunks or chopped bar chocolate for big, melty pockets, but chips work just fine too.

Conclusion

Pistachio chocolate chunk olive oil cookies are one of my favorite twists on the classic cookie. They’re rich, chewy, and full of bold, balanced flavor from the pistachios and dark chocolate, with the olive oil giving them a soft texture and a beautiful golden finish. Whether I’m baking for a gathering or just for myself, these cookies always stand out.