Pistachio chocolate chip cookies

This Pistachio Chocolate Chip Cookie recipe strikes the perfect balance between rich chocolate and the nutty crunch of pistachios. The dough is soft and indulgent, creating a cookie that is both chewy and crisp in all the right places. These cookies quickly became a favorite in my kitchen, especially because the slight saltiness from the pistachios and flake salt brings out the chocolate’s sweetness beautifully.

I first baked these cookies for a dinner party, and the feedback was so good that they have become my go-to treat for sharing with friends.

Ingredients

• Shelled pistachios: divided to create both a smooth nutty crumb and chunky texture
• All-purpose flour: for a classic cookie base with structure
• Baking soda: to give just enough rise and a light bite
• Kosher salt: to balance the sweetness and bring out all the flavors
• Unsalted butter: melted and cooled to integrate smoothly with the sugars
• Light brown sugar and granulated sugar: provide both moisture and sweetness that keeps the cookies chewy
• Egg and egg yolk: add richness and bind everything together
• Vanilla extract: to enhance the overall flavor
• Chopped semi-sweet chocolate: for melty pockets of rich chocolate
• Flake salt: sprinkled on top to finish with a delicate crunch and flavor contrast

Instructions

Chop Pistachios:

Add half of the pistachios to a food processor and pulse until they become fine crumbs. Set this aside and pulse the remaining pistachios a few times so they remain chunky for texture. The contrast between ground and coarsely chopped pistachios enhances each bite.

Melt Butter and Cool:

Melt the butter just until barely liquid and let it cool to warm room temperature. This step ensures the sugar dissolves properly and the dough binds well without cooking the egg.

Mix Dry Ingredients:

Combine the flour, baking soda, and kosher salt thoroughly in a small bowl and set aside. Mixing these before adding to the wet ingredients guarantees even distribution for better rise and flavor balance.

Combine Wet Ingredients:

In a larger bowl blend the melted butter with both sugars until fully combined and a bit creamy. Add the whole egg, egg yolk, and vanilla extract then mix until smooth. Stir in the fine pistachio crumbs to infuse the nutty flavor evenly throughout the dough.

Add Dry Ingredients and Mix:

Gradually add the dry flour mixture to the wet ingredients, stirring gently to combine. Next fold in most of the chopped pistachios and chocolate, reserving some to top the cookies after baking. This step ensures the dough is not overworked and keeps the cookies tender.

Chill Dough:

Refrigerate the dough for at least 30 minutes so it firms up nicely. Chilling helps develop deeper flavors and prevents the cookies from spreading too much while baking. You can chill up to two days or freeze for longer storage if needed.

Portion and Bake:

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Divide the dough into 18 even balls of about 60 grams each, spacing them two inches apart. Bake for 10 to 14 minutes until the tops are set but still soft in the center.

Garnish and Cool:

Right after taking the cookies out of the oven place a few reserved chocolate pieces and some chopped pistachios on top of each cookie. Sprinkle lightly with flake salt to add a perfect finishing touch. Let them cool on the baking sheet for 10 to 15 minutes before transferring to a wire rack to cool completely.

I always treasure this recipe because it reminds me of baking afternoons spent with my family sharing stories and laughter over warm cookies fresh from the oven.

Storage Tips

Keep the cookies in an airtight container at room temperature for up to five days for best freshness. For longer storage, freeze the baked cookies in a sealed container separating layers with parchment paper for up to three months. Thaw them at room temperature to enjoy.

Ingredient Substitutions

You can substitute the semi-sweet chocolate with dark chocolate for a richer taste or use white chocolate for a sweeter variation. If pistachios are hard to find, toasted walnuts or pecans make a good alternative but will change the flavor profile slightly.

Serving Suggestions

These cookies are fantastic on their own with a glass of cold milk or paired with coffee or tea for an afternoon treat. For a decadent dessert, serve slightly warmed with a scoop of vanilla ice cream.

This recipe combines careful preparation with flexibility to create a cookie that is both rich and satisfying. Enjoy baking and sharing these delightful treats.

FAQs about Recipes

→ How should pistachios be prepared?

Half the pistachios are pulsed into fine crumbs for texture, while the rest are roughly chopped to add crunch throughout.

→ Why is chilling the dough important?

Chilling firms the dough, allowing flavors to meld and preventing excessive spreading during baking, resulting in thicker treats.

→ What type of chocolate works best here?

Semi-sweet chocolate chips or chopped chocolate create a rich, balanced sweetness complementing the pistachios.

→ How is the final garnish applied?

Right after baking, more chocolate pieces, chopped pistachios, and a pinch of flake salt are added to enhance texture and flavor.

→ What texture can be expected?

These treats offer a tender interior with a slight chew, combined with crunchy nut pieces and melted chocolate pockets.