Pistachio Chocolate Chip Cookies



Looking for a new range of cookies? Try these Pistachio chocolate chip cookies: a batter with a deep chocolate flavor, loaded with big chocolate chunks and pistachios: these cookies are full of flavor in every bite. 

pistachio chocolate chip cookies stack

Soft inside and slightly crispy on the outside, it’s definitively my way go to make cookies. So if it’s yours too, don’t wait and try these Pistachio chocolate chip cookies.

Why you’ll love these Pistachio Chocolate Chip Cookies?

  • Chocolate and pistachios pair well together 
  • Easy chocolate cookies
  • Great for a new holiday cookie recipe, these pistachio chocolate cookies will look pretty good on a Christmas cookie platter.
  • Ready to eat in 30 minutes
  • Short chilling time for these pistachio cookies
pistachio chocolate chip cookies on a plate

Ingredients for the Pistachio Chocolate Chip cookies:

Unsalted butter: be sure your butter is soft.

Sugar: caster/granulated sugar and light brown sugar. Don’t change the light brown sugar; it helps for the perfect texture.

Eggs: one whole egg and one egg yolk. The Cocoa powder requires this extra egg yolk to keep the right humidity level.

Vanilla extract: vanilla enhances the flavor

Cocoa powder: Dutch-process cocoa powder

All-purpose flour: be sure to measure the flour correctly. I recommend using a kitchen scale. With measuring cups, it’s very easy to overweight the flour, which leads to dry cookies.

Chocolate chips or chunks: Chop a chocolate bar to have nice, big chocolate chunks, or use regular chocolate chips

Pistachios: roasted and unsalted. Don’t chop the pistachio too small. We want big pistachio chunks for a deep flavor.

Baking soda: a small amount

Optional: sea salt to sprinkle

How to make the Pistachio Chocolate Chip Cookies?

You’ll start by creaming together the butter and sugars. Once combined, you’ll add the egg, egg yolk, and vanilla extract and beat until fully combined.

Then add the flour, previously mixed with cocoa powder and baking soda. Beat until combined.

Beat in the pistachio chunks and chocolate chunks.

Chill the dough for 10 minutes and bake these cookies at 180°C (350°F) for 12 minutes. Make sure to let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack.

Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions in the printable version at the end of this post.

pistachio chocolate chip cookie dough


How to store the Pistachio Chocolate Chip Cookies?

Store cookies in an airtight container at room temperature for up to 4 days.

Can I make them ahead?

If you want to make them in advance, I recommend freezing the dough.

The cookie dough requires only 10 minutes of chilling to firm enough the dough to form balls and prevent them from spreading. But, if you let the dough longer in the fridge, the texture will be affected because of the cocoa powder. I tried to let the dough overnight and the cookies were a bit dry.

With only 10 minutes in the fridge, the texture is perfect.

Can I freeze?

Yes, freeze the dough as soon as It’s done, or freeze the cookies once they’re baked.

Freeze up to 2 months


  • Correctly measure the all-purpose flour.
  • Use soft butter to cream easily.
  • Use an ice cream scoop for uniform-size cookies.
  • Press extra chocolate chips and pistachios on the outside of the dough balls before baking.
  • These cookies will spread a bit as you bake them, make sure to leave a 2-inch space between each cookie on the baking sheet.
  • If you can, bake one tray at a time for best results.
pistachio chocolate chip cookies on a tray

Try these Recipes next:

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Pistachio Chocolate Chip Cookies

  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Total time: 35 minutes
  • Serves: 15

Try these Pistachio chocolate chip cookies: a batter with a deep chocolate flavor, loaded with chocolate chips or big chocolate chunks and pistachios: these cookies are full of flavor in every bite.


  • 115 g (1 stick or 1/2 cup) unsalted butter, softened
  • 100 g (1/2 cup -packed) light brown sugar
  • 50 g (1/4 cup) caster sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 160 g (1 cup + 1/4 cup) all-purpose flour
  • 30 g (1/3 cup) cocoa powder, Dutch process
  • 1/4 teaspoon baking soda
  • 75 g (1/2 cup) chocolate chips or chunks, 50% cocoa content
  • 135 g (1 cup) unsalted, roasted, pistachios, halved
  • sea salt to sprinkle, optional


  • 1)

    Note: prepare and reserve extra chocolate chunks and pistachios to press on the top. Set aside.

  • 2)

    In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter, light brown sugar and caster sugar until well creamy, about 2 to 3 minutes.

  • 3)

    Add the egg, egg yolk and vanilla extract. Beat until combined.

  • 4)

    In a medium bowl, add the flour, cocoa powder and baking soda, Combine. Add in to the butter / egg mixture, stir together until well combined and everything comes together.

  • 5)

    Add the chocolate chunks and chopped pistachios. Stir

  • 6)

    Cover with plastic wrap and refrigerate the cookie dough for 10 minutes.

  • 7)

    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

  • 8)

    Using an ice cream scoop, scoop the cookie dough into balls, 2 inches (5cm) in diameter.

  • 9)

    Place the cookie balls on the prepared baking sheet, leaving 2 inches (5cm) apart. They will spread.

    Press extra chocolate chips and pistachios on the outside of the dough balls. Sprinkle with sea salt, optional.

  • 10)

    Bake for 12 minutes. The edges should be lightly crispy and the center still very soft. (Note: Bake one tray at a time for best results)

  • 11)

    Cool for 5 minutes and remove onto a cooling rack and let them cool completely. They will firm up.

  • 12)

    Once cool, eat them immediately or store in an airtight container for up to 4 days.


– US/UK baking spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Feel free to add more pistachios and/or chocolate chunks.

– Store in an airtight container at room temperature for up to 4 days.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful.

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