Name: Pistachio Chocolate Chip Cookies
Prep time: 33 min
Cook time: 12 min
Total time: 45 min
Ingredients: 2 ¼ cups (281 g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 cup (2 sticks / 227 g) unsalted butter, (room temperature); 1 cup (200 g) light brown sugar, (packed); ½ cup (100 g) granulated sugar; 2 large eggs, (room temperature); 2 teaspoons vanilla extract; 1 ½ cups (184.5 g) unsalted roasted pistachios*, (finely chopped, divided); 1 ¼ cups (212 g) semi-sweet chocolate chips, (divided)

Pistachio cookies are a delightful twist on a classic, offering a unique nutty flavor and vibrant color that makes them stand out. This recipe focuses on creating a cookie that is perfectly chewy with a hint of crunch from the roasted pistachios, balanced by the sweetness of chocolate chips. I remember the first time I added pistachios to chocolate chip cookies; the combination was unexpectedly harmonious, adding a sophisticated touch to a beloved treat. This recipe is designed for both novice and experienced bakers looking to elevate their cookie game.

⏱ Time: 45 min

👥 Servings: 24

📊 Level: Easy

🥗 10 ingredients

Pistachio Chocolate Chip Cookies

Pistachio cookies: bake a batch of these chewy chocolate chip delights. Featuring roasted pistachios for an incredible nutty flavor!

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Prep Time 33

Cook Time 12

Total Time 45

Servings: 24

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

2 ¼ cups (281 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks / 227 g) unsalted butter, (room temperature)
1 cup (200 g) light brown sugar, (packed)
½ cup (100 g) granulated sugar
2 large eggs, (room temperature)
2 teaspoons vanilla extract
1 ½ cups (184.5 g) unsalted roasted pistachios*, (finely chopped, divided)
1 ¼ cups (212 g) semi-sweet chocolate chips, (divided)

Method

Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3–5 minutes. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, mixing well after each addition until just combined.

Notes

– Use good quality vanilla extract; it genuinely makes a difference in the overall flavor of your pistachio cookies.
– Don’t overmix the dough after adding dry ingredients; mix just until combined to keep the cookies tender.
– For perfectly round cookies, roll the dough into balls before baking. This also helps ensure even baking.
– Storage: Store baked pistachio cookies in an airtight container at room temperature for up to 3-4 days, or freeze the dough balls for up to 3 months.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

Use good quality vanilla extract; it genuinely makes a difference in the overall flavor of your pistachio cookies.
Don’t overmix the dough after adding dry ingredients; mix just until combined to keep the cookies tender.
For perfectly round cookies, roll the dough into balls before baking. This also helps ensure even baking.
Storage: Store baked pistachio cookies in an airtight container at room temperature for up to 3-4 days, or freeze the dough balls for up to 3 months.

These Pistachio Chocolate Chip Cookies are sure to become a new favorite. Enjoy the unique flavor combination and share them with friends and family!