Description

These Pistachio Chocolate Chip Cookies feature a delightful blend of roasted pistachios and rich dark chocolate, creating a crunchy cookie that’s perfect for any occasion. Easy to make and impossible to resist, they combine sweet and nutty flavors for a scrumptious homemade treat you can enjoy any time.

Ingredients

Scale

1 cup (140 g) unsalted and roasted pistachios, divided
1½ cups (180 g) all purpose flour
½ teaspoon baking soda
½ teaspoon cornstarch
½ teaspoon salt
½ cup (113 g) unsalted butter, cubed
¾ cup (150 g) light brown sugar
¼ cup (50 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons (10 ml) vanilla extract
8 oz. chopped dark chocolate or chocolate chips
2 teaspoons flaky salt for topping, optional

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Instructions

In a food processor, grind ½ cup (70 g) of the roasted pistachios until finely ground, and set aside. Roughly chop the rest of the pistachios for mixing into the dough.
In a mixing bowl, whisk together flour, baking soda, cornstarch, and salt until well combined. Set aside.
Slice the cold butter into tablespoons and microwave for 20 seconds until softened but still solid. In a large bowl fitted with a paddle attachment, combine the butter, light brown sugar, regular sugar, and ground pistachios, creaming them on medium speed for about 3 minutes.
Add the egg, egg yolk, and vanilla extract to the mixture, mixing on medium speed for 1 minute until smooth. Gradually mix in the dry ingredients until just combined, folding in the chopped pistachios and most of the dark chocolate chips, reserving some for topping.
Cover the dough with plastic wrap and chill in the fridge for at least 1 hour or overnight. Preheat the oven to 375°F (190°C) about 30 minutes before baking. Line a baking sheet with parchment paper.
Using a medium cookie scoop, place dough balls on the prepared baking sheet, ensuring they are about 3 inches (8 cm) apart. Top with reserved chocolate chunks.
Bake for 10-12 minutes until edges are set and centers are slightly puffed. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Optionally, sprinkle flaky salt on top before serving.

Notes

Chilling the dough enhances the flavor and texture of the cookies.
For a more intense chocolate flavor, use dark chocolate chunks instead of chips.
Add more pistachios for an extra nutty crunch.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 75mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg