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.
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