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.
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
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.
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.
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If you tried these Pistachio Chocolate Chip Cookies or any recipe on the blog, let me know how you liked it by leaving a comment below.
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