The Ultimate Pistachio Chocolate Chip Cookies
These pistachio chocolate chip cookies are the ultimate combination of chewy chocolate chunks, nutty pistachio goodness, and a hint of flaky sea salt, creating a treat that’s irresistibly delicious and uniquely satisfying.
Why settle for ordinary chocolate chip cookies when you can make them extraordinary with pistachios? These pistachio chocolate chip cookies bring a gourmet twist to a classic favorite, adding rich flavor and texture that cookie lovers will adore. The creamy, buttery pistachios ground into the dough create a deep, nutty flavor that complements the dark chocolate chunks perfectly, offering a balanced blend of sweet and salty with every bite.
The flaky sea salt on top enhances the rich chocolate while giving these cookies a gourmet finish that feels and tastes like bakery-style cookies at home. If you’re looking for a cookie that’s easy to make yet impressively flavorful, these pistachio chocolate chip cookies are it. Not only will they make your house smell heavenly, but they’ll also satisfy any sweet craving with their unique taste and perfect chewy texture.
Tips and Tricks:
Chill the Dough: For even thicker cookies, refrigerate the dough for 30 minutes before baking.
Use Quality Chocolate: Opt for 60% cacao dark chocolate for a perfect balance of sweetness and richness.
Keep the Cookies Soft: Bake for 10 minutes for a soft, chewy texture or up to 12 minutes for a slightly crisper edge.
Perfect Circles: After baking, use a round cookie cutter to shape the cookies for an even, professional look.
Commonly Asked Questions:
Can I use unsalted butter? Yes, if using unsalted butter, add an extra pinch of salt to the dough.
Can I add whole pistachios? For added texture, feel free to add whole pistachios into the dough or sprinkle them on top before baking.
How should I store these cookies? Store them in an airtight container at room temperature for up to five days, or freeze them for up to three months.
These pistachio chocolate chip cookies are more than just cookies—they’re an elevated treat that combines the earthy richness of pistachios with the luxurious taste of dark chocolate. Whether you're sharing them with friends or enjoying a cozy baking day at home, these cookies are a guaranteed hit. With their unique flavor and soft texture, they’ll quickly become a favorite in your recipe collection. Try them today for a homemade treat that’s sure to impress!
The Ultimate Pistachio Chocolate Chip Cookies
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 of cookies
Instructions:
Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Grind the Pistachios: Place 1/2 cup of pistachios into a food processor, pulsing until they’re very finely ground, almost to a nut butter consistency. Set aside.
Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside the flour mixture.
Cream the Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar on high speed until light and fluffy (about 2-3 minutes).
Add Wet Ingredients: Mix in the egg yolks, vanilla extract, and ground pistachios until the mixture is pale and fluffy, about 1-2 minutes, scraping down the sides of the bowl as necessary.
Combine Wet and Dry Mixtures: On low speed, slowly add the dry ingredients to the wet mixture, mixing just until combined.
Add Chocolate and Pistachios: Use a spatula to fold in the chopped dark chocolate and roughly chopped pistachios.
Shape and Bake: Scoop out the dough using a 2-tablespoon cookie scoop and place dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes (10 minutes for softer cookies, 12 minutes for crispier).
Cool and Decorate: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. While they’re still warm, add extra chocolate chunks, chopped pistachios, and a sprinkle of flaky sea salt on top of each cookie.