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These pistachio chocolate chip cookies are a nutty twist on regular chocolate chip cookies and an indulgent treat to share or enjoy for yourself!
Oh, pistachio – what a luxury! Pistachios are one of my favorite nuts! I love the process of cracking open the shells and enjoying the fruit of the literal labor of opening the shell. Good thing too, because I know I would go through pistachios a little too fast if opening the shells didn’t slow me down.
Pistachios, along with almonds are a common ingredient in Indian/Pakistani desserts, so most of the desserts I grew up eating had pistachios in them. It was only a matter of time I added them to my favorite cookie recipe!
These cookies are soft and moist, with just a bit of chew, similar to my other chocolate chip cookies:
- Espresso Chocolate Chip Cookies
- Cornflake Chocolate Chip Marshmallow Cookies
- Confetti Chocolate Chip Cookies
- Movie Night: Popcorn Chocolate Chip Cookies
- S’mores Cookies
Tools and Ingredients
- Pistachios – roasted, salted, or unsalted is best for this recipe. I prefer unsalted so that I can control the saltiness of the cookies.
- Melted Butter – Using melted butter makes this a quick recipe and gives the cookies a chewy texture, plus the butter is ready to bake with whenever you’re craving cookies.
- Chocolate chips – dark, milk, white, whatever your preference pairs beautifully with the pistachios. I’m partial to dark chocolate for these cookies!
- Sugars – We’re using both white and brown sugar, for the optimal flavor and texture. I do the same in all my chocolate chip cookie recipes. The recipe calls for dark brown sugar, but any brown sugar will work.
- Eggs + Yolk –The addition of the egg yolk gives the blondies a chewy texture we’re looking
- Hand Mixer – I prefer using a hand mixer for all my cookie recipes because you really want to mix the sugar and butter to get the perfect cookie texture.
- Silicone mats – I love using these silicone mats for cookies, so I’m not wasting parchment paper all the time.
How to make Pistachio Chocolate Chip Cookies?
MIX THE WET INGREDIENTS
First, mix together the melted butter, and both types of sugar.
Add in the eggs and vanilla. Then beat the mixture.
This job is perfect for a stand mixer, or a hand mixer. You could totally make these pistachio chocolate chip cookies with a whisk, but I highly recommend using a mixer.
The color of the batter should be a lot lighter, and the batter should be quite fluffy at this point. Then, it’s time for the next step.
ADD THE DRY INGREDIENTS
For the dry ingredients, it’s just all purpose flour, baking soda, and salt.
Mix them in just until they have incorporated into the batter.
The key to making cookies that are not cake-like in texture is to avoid mixing the batter too much at this point!
ADD THE MIX-INS
For these cookies we have
- chocolate
- pistachios
Pistachios: chop the pistachios, so that they mix in properly into the batter. That way you get bits and pieces of the chocolate and the pistachios throughout the cookies. I used about 1/2 cup pistachios chopped.
Chocolate: I’ve made these cookies with both dark and white chocolate. I prefer dark chocolate in these cookies to offset the sweetness in the cookies, but white chocolate is also delicious if you prefer a sweeter cookie!
Tip: you can also use a mix of white and dark chocolate chips if you have both on hand!
SCOOP AND REST
Scoop the batter into cookie balls. I love using a cookie scoop or an ice cream scoop for this step, as it makes my cookies evenly sized. But a tablespoon can also do the trick.
These cookies do need to rest.
You could bake these cookies after 15-20 minutes and they will be delicious but will spread out more. I prefer resting them for at least two hours in the fridge. Overnight is actually ideal for these cookies!
BAKE
Remove them from the fridge, then bake in an oven preheated at 350ºF, for about 12-15 minutes.
I like to add extra chocolate chips and pistachio to the top at this time as well!
Once they bake, let them rest on the baking sheet for about 15-20 minutes to firm up, then transfer to a wire rack to cool completely.
Sprinkle with flakey sea salt if you like, and enjoy!
Tips for better cookies
- When mixing the wet ingredients make sure the batter is light and fluffy. I highly recommend using a hand mixer or a stand mixer in this step. The batter should be a pale brown color.
- I prefer using roasted, unsalted pistachios for this recipe, to get the perfect crunch.
- Once you add in the dry ingredients – the flour, salt, and baking soda – do not over mix the batter. Mix them in until it is just incorporated. It’s best to use a spatula at this point.
- I realize waiting for cookies is the worst! But I highly recommend letting the cookies chill in the fridge for at least 2 hours if not overnight.
- These cookies store well in an air-tight container and are best fresh or within 2-3 days. The cookie dough will keep in the fridge for a week, or in the freezer for about 6 months. If freezing, no need to thaw, they bake beautifully right out of the freezer, with a couple more minutes of baking time.
Tag me in your creations and follow me on Instagram @sprinklesandscribbles for more dessert inspiration!
Pistachio Chocolate Chip Cookies
Ingredients
- 2 ½ cups all-purpose flour 301 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup unsalted butter melted and slightly cooled 150 grams
- ¾ cup light or dark brown sugar 150 grams
- ¾ cup granulated sugar 150 grams
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ½ cup pistachios chopped 50 grams
- ½ cup chocolate chips 85 grams 50 grams
Instructions
- Melt butter in the microwave, and cool.
- In a bowl mix together all the dry ingredients: all-purpose flour, baking soda, salt.
- Once the butter has cooled, add the white sugar, and brown sugar, and mix well at high speed for 2-3 minutes
- Add the eggs and vanilla to the mixture and mix for another 1-2 minutes. The batter should be pale-colored and fluffy at this point.
- Add in the dry ingredients and mix well until all the dry mixture is combined with the wet ingredients. Don’t overmix.
- Add in the chopped pistachio and chocolate chips, then fold into the rest of the batter.
- Divide the batter into equal balls of dough (I use an ice cream scooper to help). The dough should make about 14-18 cookies.
- Place mixture in the fridge for at least 2 hours (ideally overnight if you can wait that long).
- Pre-heat oven to 350ºF degrees.
- On a cookie sheet lined with parchment paper place cookie dough balls at least 1.5 inches apart.
- Place cookie sheet in the oven and bake for 14-18 minutes. The sides should start to brown on the sides but the center will look soft.
- Once removed from the oven, tap the cookie sheet on the counter to get that rustic cookie look.
- Leave in the cookie sheet to cool for at least 20 minutes. The cookies will be too soft when they are fresh from the oven and will harden as they cool
- After 20 minutes move cookies to a cooling rack.
- Enjoy!
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