Pistachio Chocolate Chip Cookies

Pistachio Chocolate Chip Cookies

A delightful twist on classic chocolate chip cookies featuring a nutty crunch from pistachios and melty chocolate chips.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

2 1/4 cups all-purpose flour Provides the right structure.
1 teaspoon baking soda Helps the cookies rise.
1 teaspoon kosher salt Balances sweetness.

Wet Ingredients

1 cup unsalted butter, room temperature Must be at room temp for easy creaming.
1 cup light brown sugar, packed Adds caramel flavor.
1/2 cup granulated sugar Classic cookie sweetness.
2 large eggs, room temperature Bind the ingredients.
2 teaspoons vanilla extract For warm flavor.

Add-ins

1 1/2 cups unsalted roasted pistachios, finely chopped, divided Chop to release oils for flavor.
1 1/4 cups semi-sweet chocolate chips, divided Use good quality chocolate.

Method

Preparation

Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper.
In a medium bowl, sift together flour, baking soda, and kosher salt.
In a stand mixer, beat butter, light brown sugar, and granulated sugar on medium speed until light and fluffy (3-5 minutes).
Add eggs one at a time, mixing thoroughly, then blend in vanilla extract.
Gradually mix the dry ingredients into the butter mixture on low speed.
Gently fold in chopped pistachios and chocolate chips.
Drop cookie dough onto prepared baking sheets using a 2-tablepoon scoop, spacing them 2 inches apart.
Top each dough ball with reserved pistachios and chocolate chips.

Baking

Bake in the preheated oven for 9-11 minutes.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For a variation, swap half the pistachios for walnuts. Quality ingredients make a difference. Store cookies in an airtight container for up to a week.