Here is my twist on the traditional chocolate chip cookie and the Italian Bocconcini al Pistachio di Bronte. These crispy and chewy treats are made of extra-virgin olive oil, crushed pistachios, and creamy chocolate chips. The olive oil is distantly tasted in a way that only enhances the overall flavor of the cookie. The texture is meant to be crisp, firm, and slightly moist on the inside. Perfect and utterly delicious for dunking in your morning tea or coffee.
INGREDIENTS/ MAKES 30 COOKIES
1 cup all-purpose flour, sifted
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon or pinch of salt
1/2 cup (50gr.) finely crushed pistachios
1/2 cup (50 gr.) coarsely chopped pistachios
1/3 cup (80 ml.) olive oil
3/4 cups (90 gr.) dark brown sugar
1 teaspoon vanilla extract
1/2 cup (80 gr.) chocolate chips
1. Preheat oven to 165 C (325 F) and line two baking pans with parchment paper.
2. In a bowl, combine your flour, baking powder, baking soda, salt, and finely crushed pistachios. Mix together.
3. In another bowl, whisk together the olive oil and dark brown sugar until well combined. Add the egg and vanilla and mix until light and creamy.
4. Add the flour mixture to the wet mixture and stir together with a spoon until just combined. Make sure to not over-mix as the dough will become too soft. Fold in the chocolate chips.
5. Scoop the dough with 1 tablespoon and lightly roll into a ball. Then, roll the dough ball in the coarsely chopped pistachios. Repeat with the rest of the dough and place on your baking sheet.
6. Bake for about 17-20 minutes for a biscotti-like texture or 10-11 minutes for a cookie that is soft, moist, and gooey on the inside. This recipe works well for both. Leave to cool at least 10 minutes. Sprinkle with icing sugar for extra sweetness.
* If the cookie dough seems too soft to work with, chill in the refrigerator for at least an hour before shaping into balls.