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Homemade Pistachio Chocolate Chip Cookies photo

Pistachio Chocolate Chip Cookies

These Pistachio Chocolate Chip Cookies are a delicious twist on a classic! Chewy, nutty, and sweet, they’re perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2/3 cup Shelled Pistachios
  • 2 cups All-Purpose Flour
  • 2 tablespoons All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 12 tablespoons Unsalted Butter melted and cooled until warm
  • 1 cup Light Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1 large Egg
  • 1 large Egg Yolk additional
  • 2 teaspoons Vanilla Extract
  • 1 1/2 cups Chopped Semi-Sweet Chocolate
  • Flake Salt for garnish

Equipment

  • Baking Sheet
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Cookie scoop

Method
 

Instructions:
  1. 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.
  2. Step 2: Preheat Your Oven - Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  3. Step 3: Mix the Dry Ingredients - In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
  4. 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.
  5. 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.
  6. Step 6: Fold in the Goodies - Fold in the chopped chocolate and shelled pistachios until evenly distributed.
  7. 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.
  8. Step 8: Bake to Perfection - Bake for 10-12 minutes, or until edges are lightly golden.
  9. 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.