Pistachio Chocolate Chip Cookies Recipe
Introduction
These Pistachio Cookies combine the rich, nutty flavor of pistachios with chunks of dark chocolate for a perfect balance of sweet and savory. Soft and chewy with a slight crunch, they make an irresistible treat for any occasion.
Ingredients
- 1/2 cup (70 g) pistachios
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) salted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
- 6 oz (170 g) dark chocolate bars, chopped (60% cacao)
- 1/2 cup (70 g) pistachios, roughly chopped
- Flaky sea salt, extra chopped chocolate, and extra chopped pistachios for sprinkling on top
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Step 2: Add the 1/2 cup pistachios to a food processor and pulse until very finely ground, almost like a nut butter. Set aside.
- Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- Step 4: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric hand mixer on high speed until light and fluffy, about 2 to 3 minutes.
- Step 5: Add the egg yolks, vanilla extract, and ground pistachios to the butter mixture. Mix on medium speed until pale and fluffy, 1 to 2 minutes. Scrape down the sides of the bowl as needed.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- Step 7: Fold in the chopped dark chocolate and roughly chopped pistachios using a rubber spatula.
- Step 8: Using a large 2-tablespoon cookie scoop, scoop dough balls and place them 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes—10 minutes for soft and chewy, 12 minutes for crispier edges.
- Step 9: Let the cookies cool on the baking sheet for five minutes. While still warm, gently press around each cookie with a large circular cookie cutter to shape them perfectly round. Transfer to a wire rack to cool completely. Sprinkle extra chopped chocolate, pistachios, and flaky sea salt on top while they cool.
Tips & Variations
- For a more intense pistachio flavor, toast the pistachios lightly before grinding.
- Swap dark chocolate for white chocolate or milk chocolate for a different taste.
- Use a stand mixer with a paddle attachment if you prefer over a hand mixer for creaming butter and sugars.
- Chill the dough for 30 minutes before baking to help cookies keep their shape.
Storage
Store cooled pistachio cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat gently in a warm oven for a few minutes to restore softness if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole eggs instead of just egg yolks?
Using whole eggs will change the texture slightly, making the cookies less rich and a bit cakier. The yolks add richness and tenderness essential to this recipe.
What if I don’t have a food processor to grind the pistachios?
You can pulse pistachios finely in a blender or chop them very finely by hand with a sharp knife, though the texture may be a bit coarser.
Print
Pistachio Chocolate Chip Cookies Recipe
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
Description
Delight in these rich and chewy Pistachio Cookies packed with finely ground pistachios, chopped dark chocolate, and a perfect hint of flaky sea salt. These cookies offer a luscious balance of nutty flavors and smooth chocolate for the ultimate homemade treat.
Ingredients
Scale
Nut Base
- 1/2 cup (70 g) pistachios
- 1/2 cup (70 g) pistachios, roughly chopped
Dry Ingredients
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) salted butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla extract
Mix-ins and Toppings
- 6 oz (170 g) dark chocolate bars, chopped (60% cacao)
- flaky sea salt, for sprinkling
- extra chopped chocolate, for topping
- extra chopped pistachios, for topping
Instructions
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set aside for later use.
- Grind Pistachios: Place 1/2 cup pistachios into a food processor and pulse until they reach a very fine grind close to a nut butter consistency. This will enrich the dough with intense pistachio flavor. Set aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed.
- Cream Butter and Sugars: Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter with the brown sugar and granulated sugar on high speed for 2-3 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg Yolks, Vanilla, and Ground Pistachios: Mix in the egg yolks, vanilla extract, and finely ground pistachios on medium speed until the mixture turns pale and fluffy, about 1-2 minutes. Remember to scrape down the sides of the bowl as needed for even mixing.
- Combine Wet and Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients and mix on low speed just until incorporated to prevent overmixing, which can toughen the cookies.
- Fold in Mix-ins: Gently fold the chopped dark chocolate and roughly chopped pistachios into the dough using a rubber spatula for even distribution.
- Scoop and Bake: Using a large cookie scoop (about 2 tablespoons), portion dough balls onto the prepared baking sheets spacing them about 2 inches apart. Bake for 10-12 minutes—10 minutes for soft, chewy centers or 12 minutes for a crisper edge and texture.
- Shape and Cool: Immediately after removing from the oven, use a large circular cookie cutter to gently round the edges for a perfect cookie shape. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cooling, sprinkle additional chopped chocolate, chopped pistachios, and flaky sea salt atop each cookie for added texture and flavor contrast.
Notes
- To achieve perfectly chewy cookies, do not overbake; watch carefully near the 10-minute mark.
- Room temperature egg yolks blend better into the dough, ensuring a silky texture.
- Using salted butter adds a subtle savory note that balances the sweetness well.
- Finely grinding pistachios is key to dispersing their flavor throughout the cookie base.
- Extra toppings of flaky sea salt and chopped nuts create a beautiful presentation and enhance the flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio cookies, nut cookies, chocolate chip cookies, homemade cookies, chewy cookies, flaky sea salt cookies
