Pistachio Chocolate Chip Cookies
Ready to upgrade your chocolate chip cookies? These Pistachio Chocolate Chip Cookies are soft, chewy, and filled with the perfect balance of salty pistachios and sweet chocolate!
It’s Day Four of Cookie Week and we’re going nutty! These pistachio chocolate chip cookies are a delightful mix of nutty pistachios and melty chocolate chips for that perfect salty-sweet combination.
If you’ve never baked with pistachios before, this is your sign to give it a try! Not only do pistachios add a unique flavor, they also bring a slight crunch and a little hint of salt. Adding pistachios to chocolate chip cookies makes them just a little bit better!
And of course, this recipe is completely customizable. Whether you prefer your cookies thicker and chewier or with crisp edges, I’ll share tips to adjust the texture to your liking. Plus, there’s plenty of room to experiment with different chocolates or add-ins. This cookie will stand out from the crowd but still has all the nostalgic comfort of a classic chocolate chip cookie!
What you’ll love about these pistachio cookies:
- Perfect Flavor Pairing: The nutty pistachios and rich chocolate bring both salty and sweet.
- Unique and Eye-Catching: The green pistachios add a pop of color, making these cookies stand out on your cookie trays.
- Customizable Texture: Whether you like your cookies softer or with crisp edges, this recipe works both ways.
- Simple Ingredients: Aside from the pistachios, you probably have everything else you need to make these at home.
- Make Ahead: The dough freezes well so you can bake fresh cookies anytime.
Ingredients and Substitutions
- Butter: Use unsalted butter at cool room temperature.
- Granulated Sugar
- Brown Sugar: The brown sugar really gives these cookies the perfect chew and deeper flavor – I don’t recommend replacing it with granulated sugar!
- Eggs
- Vanilla Extract
- All-Purpose Flour: For gluten-free cookies, use a gluten-free 1:1 substitute flour blend that contains xanthan gum.
- Baking Soda
- Salt
- Chocolate Chips: Semi-sweet or dark chocolate chips, chunks, or chopped chocolate are all great options. White chocolate chips also pair well with the pistachios.
- Pistachios: Almonds, walnuts, or pecans work well as substitutes!
How to Make Pistachio Chocolate Chip Cookies
- Cream Butter and Sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
- Add Dry Ingredients: Add in the flour, baking soda, and salt, mixing just until no streaks of flour remain.
- Add Mix-Ins: Gently fold in the chocolate chips and chopped pistachios.
- Portion and Bake: Chill the dough if desired. Scoop the dough into balls (approximately 2 tablespoons each) and place them on the prepared baking sheet. Press a few additional chocolate chips and pistachios on top. Bake for 10 minutes, or until the edges are golden brown but the centers are still soft.
Roasted Pistachios for Extra Flavor
You might be faced with a multitude of pistachio choices, especially if you shop at a grocery store with bulk bins. First off, choose shelled pistachios if you can – save yourself the effort of removing all those shells!
Next comes the choice of roasted or unroasted. For these cookies, we want to choose roasted pistachios. Why does it matter? It’s time for my favorite subject: kitchen chemistry!
Kitchen Chemistry
Roasting pistachios enhances the flavor, thanks to the Maillard reaction – a chemical reaction between amino acids and reducing sugars that occurs at high heat. This reaction not only depends the nutty, savory flavor of the pistachios, but also brings out subtle caramelized and toasty notes. In addition, roasting reduces the moisture content of the nuts, making them crunchier and more satisfying to eat!
What if you only have unroasted pistachios? Roast them yourself at home! Spread them on a cookie sheet and place them in a 300°F/150°C oven for about 10 minutes, shaking the pan a few times while baking. Cool the roasted pistachios completely before mixing them into your dough to avoid melting the butter.
Finally, you can choose either salted or unsalted pistachios, and this comes down to personal preference. As someone who loves salty with sweet and often tops cookies with a little flaky salt, I like lightly salted pistachios – but choose what you like!
Tips and Tricks for the Best Pistachio Chocolate Chip Cookies
- Use Roasted Pistachios: For the best flavor, choose roasted pistachios – or toast them yourself at home! Be sure to cool them completely before mixing.
- Chill the Dough: If you have time, chill the dough for 30 minutes to an hour before baking. This helps control spreading and gives the cookies a richer flavor.
- Cookie Scoop: Use a cookie scoop to ensure all the cookies are the same size, which helps them bake evenly and look more uniform.
- Add Toppings Before Baking: For a bakery-style look, press a few extra pistachios and chocolate chips onto the tops of the cookie dough balls for baking.
- Make Ahead Cookies: The dough can be made in advance, rolled into balls, and frozen. To bake the cookies, bake the dough straight from the freezer, adding 2-3 minutes to the baking time.
- Storage: The pistachio cookies will keep in an airtight container at room temperature for 5 days or frozen for up to 3 months.
- Recommended Tools: Stand Mixer | Cookie Scoop | Cookie Sheet | Silicone Baking Mat | Cooling Rack
More Nut Desserts
- Rocky Road Banana Bread
- Fudgy Banana Brownies
- Maple Walnut Bundt Cake
- Caramel Pecan Turtle Brownies
- Cranberry Curd Pie
- Turtle Cheesecake
Pistachio Chocolate Chip Cookies
These Pistachio Chocolate Chip Cookies are soft, chewy, and filled with the perfect balance of salty pistachios and sweet chocolate!
Ingredients
- 1 cup (226 grams) unsalted butter, room temperature
- 1/2 cup (99 grams) granulated sugar
- 1 cup (213 grams) brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 3/4 cups (330 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 cups (255 grams) chocolate chips, dark or semi-sweet
- 1 cup (120 grams) shelled pistachios, chopped
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Using a mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy, 4 to 5 minutes.
- Add in the eggs and vanilla extract, continuing to beat well until fully combined.
- Gradually add in the flour, baking soda, and salt, mixing just until combined and no visible streaks of flour remain.
- Fold in the chocolate chips and chopped pistachios, reserving a handful of each.
- If desired, refrigerate the cookie dough for 30 minutes, up to 3 days. Refrigerating the dough will result in thicker, chewier cookies.
- Using a two-tablespoon cookie scoop or a heaping tablespoon, scoop rounded balls of dough and place them on the baking sheet, spacing them 2-3 inches apart. Press the remaining chocolate chips and pistachios on the tops of the cookie dough balls.
- Bake the cookies for 10 minutes, until the edges are golden brown but the centers still look slightly soft. Cool the cookies on the baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely.
Notes
- For the best flavor, use roasted pistachios or toast them yourself at home.
- The dough can be made in advance, rolled into balls, and frozen. To bake the cookies, bake the dough straight from the freezer, adding 2-3 minutes to the baking time.
- Store baked cookies in an airtight container at room temperature for 5 days or frozen for up to 3 months.
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