Pistachio Chocolate Chip Cookies
If you’re looking to elevate your cookie game, you’ve landed in the right place! These Pistachio Chocolate Chip Cookies are a delightful twist on the classic favorite. With the rich nuttiness of pistachios and the indulgent sweetness of chocolate, these cookies will surely be the star of your dessert table. Perfectly chewy, with a hint of crunch, they’re ideal for sharing—or keeping all to yourself! Let’s dive into why this recipe deserves a spot in your baking rotation.
Why This Recipe Belongs in Your Rotation
These Pistachio Chocolate Chip Cookies are not just another cookie recipe; they are an experience. The combination of flavors brings together the creamy, buttery essence of pistachios with the melty chocolate in every bite. Whether you’re baking for a special occasion, a casual get-together, or just because you crave something sweet, these cookies fit the bill. Plus, they’re easy to whip up and will impress anyone who tries them!
What to Buy
- Shells Pistachios: 2/3 cup shelled pistachios (70g, 2.5oz) for a nutty crunch.
- All-Purpose Flour: 2 cups + 2 tablespoons (270g) for the perfect cookie base.
- Baking Soda: 1/2 teaspoon (2.5g) to help the cookies rise.
- Kosher Salt: 1/2 teaspoon (2.5g) to enhance flavors.
- Unsalted Butter: 12 tablespoons (1 1/2 sticks, 170g), melted and cooled until warm, for rich texture.
- Light Brown Sugar: 1 cup (200g) adds moisture and depth of flavor.
- Granulated Sugar: 1/2 cup (100g) for sweetness.
- Large Egg: 1 for binding the ingredients.
- Large Egg Yolk: 1 additional yolk for extra richness.
- Vanilla Extract: 2 teaspoons (10ml) for a warm, comforting flavor.
- Chopped Semi-Sweet Chocolate: 1 1/2 cups (260g) for gooey chocolate goodness.
- Flake Salt: For garnish, to contrast the sweetness.
Equipment at a Glance
- Baking Sheet: For baking your cookies.
- Parchment Paper: To prevent sticking and ease cleanup.
- Mixing Bowls: For combining your ingredients.
- Whisk: For mixing wet ingredients smoothly.
- Rubber Spatula: For folding in the chocolate and pistachios.
- Cookie Scoop: To ensure uniform cookie sizes.
Mastering Pistachio Chocolate Chip Cookies: How-To
Step 1: Prepare Your Ingredients
Start by measuring out all your ingredients. Ensure your pistachios are shelled, and chop the chocolate if you’re using bars. Having everything ready will make the process smoother.
Step 2: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. This step ensures that your cookies bake evenly.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This blend of dry ingredients is the foundation for your cookies.
Step 4: Combine the Wet Ingredients
In a large bowl, mix the melted butter, light brown sugar, and granulated sugar using a whisk until the mixture is smooth and creamy. Add in the egg, egg yolk, and vanilla extract, mixing until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently with a rubber spatula until just combined. Be careful not to over-mix, as this can lead to tough cookies.
Step 6: Fold in the Goodies
Now it’s time to fold in the chopped chocolate and shelled pistachios. This is where the magic happens! The chocolate and pistachios should be evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop, portion out dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle a pinch of flake salt on top of each cookie before placing them in the oven.
Step 8: Bake to Perfection
Bake for 10-12 minutes, or until the edges are lightly golden but the centers still appear soft. Remember, they will continue to cook slightly after being removed from the oven.
Step 9: Cool and Enjoy!
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Enjoy these Pistachio Chocolate Chip Cookies warm or store them for later.
In-Season Flavor Ideas
- Add dried cranberries or cherries for a fruity twist.
- Incorporate orange zest for a refreshing citrus note.
- Try white chocolate chips for a sweeter flavor profile.
- Mix in a dash of cinnamon for a warm spice undertone.
Don’t Do This
- Don’t skip the chilling time if you choose to refrigerate the dough; it helps with flavor and texture.
- Avoid over-baking the cookies; they should be soft in the center.
- Don’t use pre-ground pistachios; they lose texture and flavor.
- Don’t forget to measure your ingredients accurately for best results.
Save for Later: Storage Tips
To keep your Pistachio Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze the dough for up to three months—just scoop the dough, freeze until solid, and then store in a freezer bag. Bake directly from the freezer, adding an extra minute or two to the baking time!
Your Questions, Answered
Can I use different nuts instead of pistachios?
Absolutely! Feel free to experiment with walnuts, pecans, or even almonds for a different flavor and texture profile.
How can I make these cookies gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend you choose contains xanthan gum for the best results.
Can I make these cookies without eggs?
Yes! You can use a substitute like a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and let sit) or try the Eggless Chocolate Chip Cookies Recipe for a delicious alternative.
What can I do if my cookies spread too much?
If your cookies spread excessively, try chilling the dough for at least 30 minutes before baking. This helps solidify the fats and prevents spreading.
Bring It to the Table
Now that you have the ultimate recipe for Pistachio Chocolate Chip Cookies, it’s time to share the joy. Whether you’re bringing them to a holiday gathering, a picnic, or simply enjoying them with a glass of milk at home, these cookies are sure to be a hit. The combination of textures and flavors will have everyone coming back for more. Happy baking!
Pistachio Chocolate Chip Cookies
Ingredients
Equipment
Method
- Step 1: Prepare Your Ingredients - Start by measuring out all your ingredients. Ensure your pistachios are shelled, and chop the chocolate if you’re using bars.
- Step 2: Preheat Your Oven - Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- Step 3: Mix the Dry Ingredients - In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- Step 4: Combine the Wet Ingredients - In a large bowl, mix the melted butter, light brown sugar, and granulated sugar until smooth. Add in the egg, egg yolk, and vanilla extract.
- Step 5: Combine Wet and Dry Ingredients - Gradually add the dry mixture to the wet ingredients, stirring gently with a rubber spatula until just combined.
- Step 6: Fold in the Goodies - Fold in the chopped chocolate and shelled pistachios until evenly distributed.
- Step 7: Scoop and Bake - Using a cookie scoop, portion out dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle flake salt on top.
- Step 8: Bake to Perfection - Bake for 10-12 minutes, or until edges are lightly golden.
- Step 9: Cool and Enjoy! - Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
- Store cookies in an airtight container for up to a week.
- Freeze the dough for up to three months; bake directly from the freezer.
- Chill the dough for at least 30 minutes to prevent spreading.
