Pistachio Chocolate Chip Cookies will absolutely be your new favorite cookies, loaded with dark chocolate chunks and ground up pistachios. They’re soft, chewy, and effortlessly impressive.
Pistachio Chocolate Chip Cookies that Wow.
Our recent trip to Dubai (I shared all the details on Instagram) has us fully obsessed with all things chocolate and pistachio, leading to the birth of these amazing Pistachio Cookies! I tweaked my favorite chocolate chip cookie recipe to include pistachio crumbs in the batter, and more garnished on top of the baked cookies, of course. Be sure to use high quality dark chocolate, chopped, to get that beautiful melty chocolate in every bite. And don’t skip the flake salt sprinkled on top after baking.
Check out my other favorite unique cookie recipes like Ranger Cookies, Oatmeal Creme Pies, S’mores Cookies, or Biscoff Cookies.
How to make Pistachio Cookies:
Chop Pistachios and Melt Butter: Add half of the pistachios (⅓ cup) in a food processor and pulse into fine crumbs. Set aside. Pulse remaining ⅓ cup just a few times, to chop them. Set aside. Melt butter just until barely melted. Set aside to cool to room temperature.
Make Cookie Dough: Combine flour, baking soda and salt in a small bowl then set aside. In a stand mixer or a bowl with a hand mixer, mix melted butter and both sugars until well combined. Add egg, egg yolk, and vanilla and mix until combined. Stir in pistachio crumbs. Add dry ingredients and stir to combine. Stir in most of the pistachios pieces and chocolate (I like to reserve some for topping on the baked cookies, hot out of the oven). The dough will be soft. Refrigerate it for at least 30 minutes or up to 2 days (or freeze for longer).
Bake: Heat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silpat baking mat. Divide dough into 18 balls (about 60 grams each) with a cookie scoop then place on a cookie sheet 2 inches apart. Bake for 10-14 minutes or until set on top. As soon as the cookies come out of the oven, add a few chocolate pieces on each cookie and sprinkle with pistachio and a tiny pinch of flake salt. Let cookies cool for 10-15 minutes on the baking sheet before moving to a wire cooling rack.
Make Ahead and Freezing Instructions:
To Make Ahead: Make cookie dough 1-3 days ahead, stored in the refrigerator. Baked cookies are best enjoyed the same day, or frozen if enjoying another day.
To Freeze: Scoop cookie dough on a baking sheet then freeze for 30 minutes. Transfer cookie dough to freezer safe container or bag. Bake cookie dough from frozen, adding a few extra minutes to bake time. Baked cookies can be frozen after cooling completely, in an air-tight freezer safe container or bag for up to 3 months.
Follow me for more great recipes
Pistachio Chocolate Chip Cookies
Equipment
-
Silpat Liner , optional
-
Hand mixer , optional
Ingredients
- 2/3 cup shelled pistachios , divided (70g, 2.5oz)
- 2 cups + 2 Tablespoons all-purpose flour (270g)
- 1/2 teaspoon baking soda (2.5g)
- 1/2 teaspoon kosher salt (2.5g)
- 12 Tablespoons unsalted butter (1 ½ sticks) , melted and cooled until warm (170g)
- 1 cup light brown sugar (200g)
- 1/2 cup granulated sugar (100g)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract (10ml)
- 1 1/2 cups chopped semi-sweet chocolate , or chocolate chips (I use half of each) (260g)
- Flake salt , for garnish
Instructions
-
Chop Pistachios: Add half of the pistachios (⅓ cup) to a food processor and pulse into fine crumbs. Set aside. Pulse remaining ⅓ cup just a few times, to chop them. Set aside.2/3 cup shelled pistachios
-
Melt butter just until barely melted. Set aside to cool to room temperature.12 Tablespoons unsalted butter (1 ½ sticks)
-
Dry Ingredients: Combine flour, baking soda and salt in a small bowl and set aside.2 cups + 2 Tablespoons all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
-
Wet Ingredient: Mix melted butter and both sugars until well combined. Add egg, egg yolk, and vanilla and stir until combined. Stir in pistachio crumbs.1 cup light brown sugar, ½ cup granulated sugar, 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
-
Combine: Add dry ingredients and stir to combine. Stir in most of the pistachios pieces and chocolate–I like to reserve some for topping on the baked cookies hot out of the oven.1 ½ cups chopped semi-sweet chocolate
-
Chill: The dough will be soft. Refrigerate it for at least 30 minutes or up to 2 days (or freeze for longer).
-
Bake: Heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat baking mat. Divide dough into 18 balls (about 60 grams each) and place on a cookie sheet 2 inches apart. Bake for 10-14 minutes or until set on top.
-
Garnish: Immediately out of the oven add a few chocolate pieces in each, sprinkle with pistachio, and a tiny pinch of flake salt.Flake salt
-
Cool for 10-15 minutes on the baking sheet before moving to a wire cooling rack.
Notes
Nutrition
Follow Me
Recipe adapted from my Chocolate Chip Cookies recipe.
from Tastes Better From Scratch https://ift.tt/TY3CL7m subscriber.email_address }}
0 Comments