Description
Delicious Pistachio Chocolate Chip Cookies that are perfect for any occasion.
Ingredients
Scale
- 2 sticks (225g) cool room temperature butter, salted
- 1 cup (200g) brown sugar, packed
- 1 cup (200g) granulated sugar
- 1 tsp (5g) salt
- 2 large room temperature eggs
- 2 tsp (10g) vanilla extract
- 1/2 tsp almond extract, optional
- 3 cups (390g) all-purpose flour
- 3/4 tsp (4g) baking soda
- 1 1/4 tsp (5g) baking powder
- 1 2/3 cups (250g) chocolate chunks
- 1 1/4 cups (125g) coarsely chopped roasted salted pistachios
- Sea salt for sprinkling
- Raw green pistachios, ground finely for sprinkling
- Extra chocolate chunks or chips for decorating
- 1/2 tsp (2g) ground cardamom, optional
Instructions
- Chill the Dough: Start by chilling the dough for about 30 minutes. You will want it to be nice and firm to prevent spreading while baking. A good chill before baking helps maintain the cookies’ chewy texture and shape.
- Preheat the Oven: Preheat your oven to 375 degrees F while the dough chills. Properly preheating is crucial for cookies that bake evenly.
- Scoop & Shape Cookies: Scoop the chilled dough into tablespoon-sized balls and roll them with your hands. The dough should feel cool and firm but not too sticky. Place them on a baking sheet, ensuring they are not overcrowded, or they might blend together.
- Bake & Watch Closely: Pop the cookies in the oven and bake for 14 minutes. You will notice them puffing up and turning golden around the edges, which is a great sign. Take them out at the right time to keep that soft center.
- Cool Before Enjoying: Let the cookies sit on the baking sheet for a few minutes, then transfer them to a cooling rack. Allowing them to cool is key for developing that perfect texture.
Notes
- Storage Tips: Store these cookies in an airtight container at room temperature for up to a week.
- Freezing Method: Shape the cookie dough into balls, freeze solid, then store in a freezer bag. Bake from frozen, adding 90 seconds to the bake time.
- Expert Tips: Chill the dough before baking for better texture.
- Use a food processor to grind pistachios finely without turning them into butter.
- Sprinkle sea salt on top before baking to enhance flavor.
- Reheating Instructions: Reheat the cookies in a preheated oven at 350 degrees F for 5-7 minutes until warmed.
- Serving Suggestions: Pair with a glass of milk or coffee. Serve at festive gatherings or cookie swaps. Enjoy with vanilla ice cream as a dessert.
- Recipe Variations: Add 1 cup (150g) dried cranberries for a tart flavor. Use 1 2/3 cups (250g) white chocolate chunks instead of milk chocolate. Sprinkle with crushed sea salt before baking.
- Ingredient Notes: Choose fresh pistachios for best flavor. If you cannot find raw green pistachios, you can substitute with more roasted salted pistachios; the cookies will taste great but will not have that bright green color. For a finer pistachio grind, pulse in the food processor in short bursts, checking frequently to avoid turning into paste.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg