If you’re a fan of rich, nutty flavors and gooey chocolate, these Pistachio Chocolate Chip Cookies are a must-try! These cookies combine the buttery taste of browned butter, the nutty richness of pistachios, and the sweetness of semi-sweet chocolate, resulting in a cookie that’s crispy on the edges and soft in the center. Each bite is packed with a perfect balance of textures and flavors, making it an irresistible treat.
Whether you’re baking these cookies for a cozy night in or sharing with friends, they’re bound to be a hit. With a simple ingredient list and a bit of chilling time, you’ll have bakery-worthy cookies that taste even better than store-bought!
Ingredients You’ll Need for the Pistachio Chocolate Chip Cookies:
- Unsalted Butter: Browning the butter deepens its flavor, giving the cookies a subtle caramel-like note that pairs beautifully with the pistachios.
- Sugars (Light Brown and Granulated): The brown sugar keeps the cookies soft and adds a molasses-like richness, while granulated sugar balances it out for that ideal chewy texture.
- Egg: Acts as a binding agent and adds moisture, helping the cookies stay soft.
- Vanilla Extract: Enhances the sweetness and complements the flavors of pistachio and chocolate.
- All-Purpose Flour: Provides structure and stability to the cookies, balancing the wet ingredients.
- Baking Powder & Baking Soda: Both leavening agents help the cookies rise and create a light texture.
- Salt: Essential for enhancing the flavor profile and balancing the sweetness.
- Semi-Sweet Chocolate: Adds sweetness and gooey texture to each bite, pairing beautifully with pistachios.
- Pistachios: The star ingredient that adds a rich, nutty flavor and slight crunch.
- Pistachio Cream: The Filling of the Cookie.
You’ll need the following tools for making the Pistachio Chocolate Chip Cookies:
- Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
- Measuring Scale: To accurately measure all your ingredients in grams.
- Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
- Spatula: To fold in the dry ingredients and combine the mixtures.
- Baking Sheet: For baking the cookies.
- Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
- Cookie Scoop: To evenly portion out the dough.
- Cooling Rack: For allowing the cookies to cool evenly after baking.
- Piping Bag: To add the extra pistachio cream to the cookies.
Here is the full Recipe:
Ingredients:
For the Cookies:
- 113g unsalted butter (8 tbsp)
- 70g light brown sugar (½ cup)
- 30g granulated sugar (¼ cup)
- 1 egg, room temperature
- ½ tsp vanilla extract
- 130g all-purpose flour (1 cup)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100g semi-sweet chocolate, chopped (⅔ cup)
- 80g shelled pistachios, chopped or crushed (¾ cup)
- Pistachio cream (for the filling & topping, as much as you like)
Directions:
Brown the Butter
- In a small saucepan, melt the unsalted butter over medium heat. Keep stirring occasionally until it turns amber with tiny brown specks at the bottom. Browning the butter this way brings out a rich, nutty flavor that enhances the cookies. Once browned, pour it into a mixing bowl and place in the freezer for about 5 minutes to cool slightly. You should have about 90g of brown butter. If it’s slightly less, you can add a few grams of water to make up the difference.
Prepare the Cookie Dough
- Mix Sugars and Butter: Once the butter has cooled, add both the light brown sugar and granulated sugar to the bowl. Whisk until smooth.
- Add Egg and Vanilla: Add in the room-temperature egg and vanilla extract, whisking until everything is well combined. The dough should be smooth and creamy at this stage.
- Incorporate Dry Ingredients: In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture using a rubber spatula. Mix until only a few flour streaks remain. This will prevent over-mixing, which could make the cookies tough.
- Add Chocolate and Pistachios: Finally, fold in the chopped chocolate and crushed pistachios, making sure they’re evenly distributed.
Chill the Dough & Prepare Filling
- Cover the bowl tightly with plastic wrap and place it in the fridge for at least 30 minutes. This chilling step allows the flavors to meld and helps the cookies hold their shape while baking. If you chill the dough longer, you may need to let it sit at room temperature for 10-20 minutes before scooping.
- Scoop teaspoon-sized dollops of pistachio cream onto a baking sheet lined with parchment paper, then freeze until firm. Once frozen, place a pistachio cream dollop in the center of each cookie before baking for a deliciously creamy filling!
Bake the Cookies
- Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Scoop the Dough: Use a cookie scoop or measure out heaping 3-tablespoon portions of dough. Place frozen Pistachio Cream in the middle and roll into a ball. Space each cookie out on the baking sheet to allow for spreading.
- Bake: Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown. For a bakery-style look, top each cookie with extra chocolate chunks and pistachios before baking.
Optional Garnishes
While the cookies are still warm, you can sprinkle flaky salt, extra crushed pistachios, or even edible rose petals on top for a gourmet finish. The salt enhances the flavors, while rose petals add a unique visual appeal and a subtle floral note.
Tips & Tricks:
Tips for the Cookies:
- Browning Butter: Browning butter requires attention, as it can go from perfect to burnt quickly. Stir constantly and remove from heat as soon as the butter turns amber with little brown flecks.
- Chilling the Dough: Chilling the dough makes it easier to work with, and it also allows the flour to hydrate, leading to better flavor and texture.
- Cookie Texture: If you prefer chewier cookies, you can slightly underbake them. The cookies will continue to firm up as they cool.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
General Tips:
- Cookie Size: Use a cookie scoop or spoon to ensure uniform cookie sizes. This helps them bake evenly and ensures they are all done at the same time.
- Baking Sheets: Use parchment paper or silicone baking mats to prevent the cookies from sticking and to promote even baking. If you don’t have either, make sure to lightly grease the baking sheets.
- Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
- Serving: Serve these cookies slightly warm or at room temperature. They pair wonderfully with a cup of coffee or hot chocolate, making them perfect for a cozy afternoon snack or dessert.
By following these tips, you’ll ensure your Pistachio Chocolate Chip Cookies Cookies turn out deliciously with perfect swirls of chocolate and pistachio and a rich, tender texture.
More Baking Ideas:
- Pumpkin Sugar Cookies – These Pumpkin Sugar Cookies are soft, spiced, and packed with the rich flavors of fall, perfect for a cozy treat any time!
- Apple Pie Cookies – Bite-sized versions of the classic dessert, these Apple Pie Cookies are filled with warm spiced apples and wrapped in a soft, chewy cookie.
- Apple Cheesecake Cookies – The perfect blend of tart apples and creamy cheesecake, all in a sweet and chewy cookie that melts in your mouth.
- Chai Cookies – Infused with warm chai spices and topped with a sweet spiced glaze, these Chai Cookies are the perfect cozy treat for fall!
Watch the recipe video here. Let’s get to baking! Here is the full recipe:
Summary
Recipe Name
Author Name
Pistachio Chocolate Chip Cookies
Isabel
Published On
