Chocolate Chip Cookies
Olive Oil Tahini Pistachio Chocolate Chunk Sea Salt Cookies
PREP 10 MIN | COOK 16 MIN | SERVES 6
INGREDIENTS:
Cookie Dough
3 tbsp tahini
1⁄4 cup Masseria Organic Extra Virgin Olive Oil
1⁄4 c brown sugar
1⁄4 c white sugar
1 egg
1 tsp vanilla
1⁄4 tsp baking soda
1⁄8 tsp salt
3⁄4 cup all purpose flour
1 tbsp pistachios, finely chopped 2.5 oz semi-sweet chocolate bar, chopped
Garnish
Flaky Sea Salt
DIRECTIONS:
- In a large bowl, whisk together tahini, olive oil, brown sugar, white sugar, egg, and vanilla. Set aside.
- In a small bowl, whisk together baking soda, salt, and flour. Stir the dry ingredients into the wet ingredients until combined. Then fold in the pistachios and chocolate chunks.
- For crispy/flat cookies, scoop into balls and bake right away at 400°F for 14-16 minutes until golden brown around the edges. Sprinkle with flaky sea salt right out of the oven.
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For soft/chewy cookies, refrigerate overnight then scoop and bake at 400°F for 14-16 minutes until golden brown around the edges. Sprinkle with flaky sea salt right out of the oven.
Makes 8-10 cookies
