Pistachio Chocolate Chip Cookies

4.67 from 3 votes

The most amazing, soft and chewy Pistachio Chocolate Chip Cookies loaded with dark chocolate chunks, ground pistachios and a pinch of flake salt.

Prep Time10

Cook Time12

Cooling10

Total Time32

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 358kcal

Author: Lauren Allen

Cost: 9

Recipe Link

Equipment

Ingredients

2/3 cup shelled pistachios , divided (70g, 2.5oz)
2 cups + 2 Tablespoons all-purpose flour (270g)
1/2 teaspoon baking soda (2.5g)
1/2 teaspoon kosher salt (2.5g)
12 Tablespoons unsalted butter (1 1/2 sticks) , melted and cooled until warm (170g)
1 cup light brown sugar (200g)
1/2 cup granulated sugar (100g)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract (10ml)
1 1/2 cups chopped semi-sweet chocolate , or chocolate chips (I use half of each) (260g)
Flake salt , for garnish

Instructions

Chop Pistachios: Add half of the pistachios (1/3 cup) to a food processor and pulse into fine crumbs. Set aside. Pulse remaining 1/3 cup just a few times, to chop them. Set aside.
2/3 cup shelled pistachios
Melt butter just until barely melted. Set aside to cool to room temperature.
12 Tablespoons unsalted butter (1 1/2 sticks)
Dry Ingredients: Combine flour, baking soda and salt in a small bowl and set aside.
2 cups + 2 Tablespoons all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
Wet Ingredient: Mix melted butter and both sugars until well combined. Add egg, egg yolk, and vanilla and stir until combined. Stir in pistachio crumbs.
1 cup light brown sugar, 1/2 cup granulated sugar, 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
Combine: Add dry ingredients and stir to combine. Stir in most of the pistachios pieces and chocolate--I like to reserve some for topping on the baked cookies hot out of the oven.
1 1/2 cups chopped semi-sweet chocolate
Chill: The dough will be soft. Refrigerate it for at least 30 minutes or up to 2 days (or freeze for longer).
Bake: Heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat baking mat. Divide dough into 18 balls (about 60 grams each) and place on a cookie sheet 2 inches apart. Bake for 10-14 minutes or until set on top.
Garnish: Immediately out of the oven add a few chocolate pieces in each, sprinkle with pistachio, and a tiny pinch of flake salt.
Flake salt
Cool for 10-15 minutes on the baking sheet before moving to a wire cooling rack.

Video

Notes

Yield: 18 cookies. Serving Size: 1 cookie.

Make Ahead Instructions: The cookie dough can be made 1-3 days ahead, stored in the refrigerator. Baked cookies are best enjoyed the same day, or frozen if enjoying another day.

Freezing Instructions: Scoop cookie dough on a baking sheet then freeze for 30 minutes. Transfer cookie dough to freezer safe container or bag. Bake cookie dough from frozen, adding a few extra minutes to bake time. Baked cookies can be frozen after cooling completely, in an air-tight freezer safe container or bag for up to 3 months.

Gluten-Free Cookies: Substitute gluten-free flour

Nutrition