Chocolate and pistachio cookies

method

• Preheat the oven to 180°C, gas mark 4.
• Line 2 baking sheets with baking paper.
• Place 100g of the Belcolade dark chocolate in a bowl and melt over a pan of simmering water, or by heating for short periods in the microwave.
• Beat the Filippo Berio Classico olive oil, sugars and egg in a large bowl until smooth, then stir in the melted chocolate.
• Stir in the remaining chocolate chunks and pistachios, then the flour and bicarbonate of soda.
• Roll the mixture into 16 equal-sized balls.
• Space the balls well apart on the lined baking sheets, pressing down to flatten a little.
• Bake for 18 - 20 minutes until firm and cracked on the surface.
• Sprinkle with sea salt flakes as soon as they come out of the oven.
• Allow them to cool for a little while, then transfer the cookies to a wire rack to cool completely.
• Recipe courtesy of Filippo Berio.