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Pistachio Chocolate Chip Cookies Recipe

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3.9 from 89 reviews

Delightfully rich Pistachio Chocolate Chip Cookies combining toasted pistachios with melty chocolate chips for a crunchy, nutty twist on the classic cookie. This recipe requires overnight chilling for a perfectly balanced dough and yields golden, soft-centered cookies with a crisp edge, optionally topped with luscious pistachio cream.

  • Total Time: Overnight chilling plus approx. 30 minutes active time
  • Yield: 16 servings

Ingredients

Dry Ingredients

  • 240g or 2 cups unshelled raw pistachios (roasted works too, see notes)
  • 130g or 1 cup all purpose flour
  • ½ tsp fine sea salt
  • ½ tsp baking soda
  • 190g or 1 cup chocolate chips (milk, dark, or semi-sweet)

Wet Ingredients

  • 113g or ½ cup unsalted butter
  • 1 tsp pure vanilla extract
  • 50g or ¼ cup fine granulated sugar
  • 150g or ¾ cup brown sugar (light or dark)
  • 1 large egg

Optional Topping

  • Pistachio cream (for topping)

Instructions

  1. Chill the Dough: Note that the dough needs to chill overnight; make sure to plan ahead for this resting period to develop flavor and texture.
  2. Toast the Pistachios: Preheat oven to 350°F. Spread raw unshelled pistachios on a baking sheet in a single layer and toast for 10 minutes. Shake the pan halfway through to ensure even toasting. If using pre-roasted nuts, reduce toasting to 5 minutes. Allow to cool fully.
  3. Grind Pistachios with Flour: Place toasted pistachios and flour into a food processor. Grind until the mixture is finely combined.
  4. Melt Butter and Mix Wet Ingredients: In a heat-safe bowl, melt the butter. Whisk in salt and vanilla extract. Add granulated and brown sugars and whisk until smooth, then crack in the egg and whisk until glossy and fully incorporated.
  5. Combine Dry and Wet Ingredients: Add baking soda and the pistachio-flour mixture to the wet ingredients. Stir gently with a rubber spatula until half mixed. Then fold in the chocolate chips until evenly distributed.
  6. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate overnight or up to 48 hours to let flavors meld and dough firm up.
  7. Prepare for Baking: When ready, preheat oven to 350°F again. Line two cookie sheets with parchment paper; lightly butter or oil the parchment to keep it in place.
  8. Portion the Cookies: Using a 2-tablespoon cookie scoop, place dough portions on the prepared pans, spacing at least 1 inch apart to allow spreading.
  9. Bake: Bake cookies for 11-12 minutes until the edges turn golden and centers are set but not wet. Let cookies cool on the pan before removing.
  10. Optional Topping: Warm pistachio cream until pourable and drizzle over cooled cookies for an extra creamy, nutty finish.
  11. Storage: Store cookies in an airtight container at room temperature; they will stay fresh for about 3 days.

Notes

  • Toasting pistachios enhances their flavor; reduce toasting time if using already roasted nuts.
  • Chilling the dough overnight improves cookie texture and flavor development.
  • Using parchment paper with a light butter/oil coating helps it stick to the cookie sheet and prevents sticking.
  • Cookies will keep best stored in an airtight container for up to 3 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pistachio-chocolate-chip-cookies-recipe/