Pistachio chocolate chip cookies are nutty, buttery, soft and chewy cookies filled with ground pistachios and chunks of rich and gooey dark chocolate chunks. This pistachio twist on the classic chocolate chip cookie is easy to make with simple ingredients.
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Why Make This Recipe
I have several fun twists on the classic chocolate chip cookie and I highly suggest trying my Almond Flour Chocolate Chip Cookies, Banana Chocolate Chip Cookies, Pumpkin Chocolate Chip Cookies, Coconut Chocolate Chip Cookies, and Brown Butter Chocolate Chip Cookies. I am so excited to add this nutty twist on the chocolate chip cookie to the blog.
- Layers of flavors and textures. From the soft, chewy and nutty pistachio cookie to the sweet, gooey and melty dark chocolate chunks, these cookies will delight your senses and satisfy your cookie cravings.
- Easy to make, bake and eat. This easy chocolate chip pistachio cookie recipe is super easy to make. All you need to do is grind the pistachios, mix up the dough (with a mixer or not), then simply chill for a bit, scoop, bake and enjoy.
Ingredients
This soft and chewy pistachio chocolate chip cookie recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking soda, cornstarch and salt.
- Wet Ingredients: Gather ground pistachios, unsalted butter, light brown sugar, granulated sugar, an egg, an egg yolk, vanilla extract and dark chocolate chips or dark chocolate chunks.
Substitutions
Here are my recommended substitutions to make these gooey chocolate chip and pistachio cookies if you need them.
- Pistachios: Try to use roasted and unsalted pistachios.
- All purpose flour: Make this cookie recipe gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (360 g) rather than cup for cup.
- Baking Soda: Baking soda gives the cookies a bit of a rise and also brings chewiness to the cookie. Make sure the baking soda is fresh and in date.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make these chocolate chip cookies with brown butter refined sugar free.
- Unsalted Butter: Salted, vegan butter or plant based can also be used in place of regular unsalted butter. I personally love Miyokos Plant Butter.
- Eggs: This recipe has not been tested without an eggs. For an eggless chocolate chip pistachio cookie, I recommended making my Eggless Chocolate Chip Cookie recipe as the base and add in the pistachios.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Chocolate Chips: Dark chocolate chunks are recommended for these cookies. However, milk chocolate or semi sweet chocolate would also be delicious.
How To Make
Learn how to make pistachio chocolate chip cookies in a few easy steps.
- Add the roasted and unsalted pistachios into a food processor. Process the pistachios until they look finely ground like almond flour. Make sure not to over mix or you may end up with pistachio butter. Set aside for now.
- In a mixing bowl whisk together the flour, baking soda, cornstarch and salt until well combined. Set aside for now.
- Slice the cold butter into tablespoon sized slices. Heat the cold butter in the microwave for 20 seconds. The butter should still be solid, but will have softened sides. Add the butter to a large mixing bowl fitted with a paddle attachment. Add light brown sugar, sugar and the ground pistachios to the mixing bowl. Cream together the butter with the sugars and ground pistachios on medium speed for 3 minutes or until well combined. Mix in the egg, egg yolk and vanilla extract on medium speed for 1 minute until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in the chopped pistachios and most of the dark chocolate chips or chunks. Reserve about ½ cup (85 g) for topping the cookies right before baking.
- Cover the cookies with plastic wrap and transfer to the fridge to chill for 1 hour or up to overnight. About 30 minutes before baking the cookies, preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the pistachio chocolate chip cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. Top with the reserved chocolate chunks. Bake for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the soft and chewy chocolate chip pistachio cookieson the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the chocolate chip and pistachio cookie dough. Store the cookie dough covered in the fridge for 1 - 2 days. Bring the cookie dough to room temperature for 30 minutes while the oven preheats and bake as directed in the recipe. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked chocolate chip pistachio cookies in an airtight container. Store at room temperature for up 4 - 5 days. I suggest warming the cookie for the best cookie eating experience. Cookie dough can be stored in an airtight container overnight. For longer storage, I suggest freezing the cookies or cookie dough.
- Freeze Dough: Prepare the dark chocolate pistachio cookies through the chilling step. Chill for 30 minutes then scoop the dough into balls onto small lined baking sheet or large plate. Freeze the cookie balls for 20 minutes then transfer them to a freezer proof container for up to 2 months. Thaw the cookie dough balls in the fridge overnight, set out at room temperature for 20 - 30 and proceed with the cookie recipe as written starting with baking.
- Freeze Baked Cookies: Once the cookies have cooled to room temperature transfer them to a freezer proof container in a single lined with parchment paper between each layer. Freeze for up to one month. Thaw at room temperature for a few hours. Then heat them in the microwave for 20 - 30 seconds to get that “fresh from the oven” taste.
- Thaw: The easiest and tastiest way to thaw the pistachio with chocolate chip cookies is to let them sit out at room temperature. I like to heat them in the microwave for 20 - 30 seconds to get that “fresh from the oven” taste.
M’s Expert Tips
- Use a good processor. The pistachios need to be finely ground to the same consistency as almond flour. A food processor is the best way to achieve this consistency.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Chill the dough. Not only do the cookies have more flavor overall, but chilling the dough is a necessary step for creating the perfect chewy chocolate chip pistachio cookies.
- Don’t overmix the batter. Make sure to mix the dry ingredients into the wet until just combined. This step can be done by hand to ensure the dough is fully mixed without being overmixed.
- Top with more chocolate chunks. Reserve about ½ cup (85 g) of chocolate chunks for topping the cookies.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- Top with a pinch of flaky salt. I love sprinkling a flake or two of flaky salt on top of my chocolate chip cookies. The touch of salt helps to enhance all the other flavors of the chewy pistachio chocolate chip cookie.
FAQs
Can I make this dark chocolate pistachio cookies dairy free or gluten free?
Swap the all purpose flour with gluten free flour and swap the dairy ingredients with plant based ones to make these cookies dairy free.
Do pistachios taste good in chocolate chip cookies?
Yes, the pistachios add a nutty background flavor while keeping the cookies soft and chewy.
Can I use pistachio paste instead of ground pistachios?
I haven’t tested this recipe with pistachio paste. However, you can use pistachio paste in place of creamy peanut butter in any cookie recipe.
Can I use pistachio meal or ground pistachios in other cookies?
Think of ground pistachios as an easy swap with ground almonds or almond flour. Use the same as almond flour in any recipe.
Can I make these pistachio chocolate chunk cookies bigger or smaller?
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for about 8 - 9 minutes. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 13 - 14 minutes.
Other Pistachio Recipes to Try
If you try this Pistachio Chocolate Chip Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Pistachio Chocolate Chip Cookies Recipe
Pistachio chocolate chip cookies are nutty, buttery, soft and chewy cookies filled with ground pistachios and chunks of rich and gooey dark chocolate chunks. You will love this pistachio twist on the classic chocolate chip cookie.
Equipment
- 1 good processor to crush the pistachios
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
- 1 cup (140 g) unsalted and roasted pistachios, divided
- 1½ cups (180 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cubed
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 8 oz. chopped dark chocolate or chocolate chips
- 2 teaspoons flaky salt for topping, optional
Instructions
- Add ½ cup (70 g) roasted and unsalted pistachios into a food processor. Process the pistachios until they look finely ground like almond flour. Make sure not to over mix or you may end up with pistachio butter. Set aside for now. Roughly chop the remaining ½ cup (70 g) pistachios and set aside to mix into the dough along with the chocolate chips.1 cup (140 g) unsalted and roasted pistachios, divided
- In a mixing bowl whisk together the flour, baking soda, cornstarch and salt until well combined. Set aside for now.1½ cups (180 g) all purpose flour, ½ teaspoon baking soda, ½ teaspoon cornstarch, ½ teaspoon salt
- Slice the cold butter into tablespoon sized slices. Heat the cold butter in the microwave for 20 seconds. The butter should still be solid, but will have softened sides. Add the butter to a large mixing bowl fitted with a paddle attachment. Add light brown sugar, sugar and the ground pistachios to the mixing bowl. Cream together the butter with the sugars and ground pistachios on medium speed for 3 minutes or until well combined.½ cup (113 g) unsalted butter, cubed, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar
- Mix in the egg, egg yolk and vanilla extract on medium speed for 1 minute until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in the reserved ½ cup of chopped pistachios and most of the dark chocolate chips or chunks. Reserve about ½ cup (85 g) for topping the cookies right before baking.1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract , 8 oz. chopped dark chocolate or chocolate chips
- Cover the cookies with plastic wrap and transfer to the fridge to chill for 1 hour or up to overnight. About 30 minutes before baking the cookies, preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the pistachio chocolate chip cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. Top with the reserved chocolate chunks.
- Bake for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the soft and chewy chocolate chip pistachio cookies on the baking sheet for 5 minutes. Top with a few flakes of salt if you like. Then transfer to a cooling rack to cool completely to room temperature and enjoy.2 teaspoons flaky salt for topping, optional
Notes
Store: Place the baked chocolate chip pistachio cookies in an airtight container. Store at room temperature for up 4 - 5 days. I suggest warming the cookie for the best cookie eating experience. Cookie dough can be stored in an airtight container overnight. For longer storage, I suggest freezing the cookies or cookie dough.
Brown Butter Pistachio Chocolate Chip Cookies: In a sauce pan or pot, melt 10 tablespoons (142 g) butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 15 - 20 minutes to room temperature. Transfer the browned butter to the fridge to chill an additional 30 - 45 minutes or until the brown butter resembles the same texture of room temperature butter. Follow the rest of the recipe as written.
Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
did you make this recipe?tag @olivesnthyme on Instagram
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