Pistachio Chocolate Chip Cookies
Servings: 27 cookies
Calories: 162kcal
If you love classic chocolate chip cookies but what something a little more gourmet, Pistachio Chocolate Chip Cookies are about to become your new obsession. A quick and easy cookie recipe that's make-ahead and freezer-friendly.
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Ingredients
- 1 ¾ cups unbleached all purpose flour spooned and leveled (weighed 235g) - see notes
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda
- ¾ cup unsalted butter (1.5 sticks) room temperature
- ¾ cup dark brown sugar packed
- 3 tablespoons granulated white sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract increases nutty flavor
- ½ cup salted pistachios (weighed 94g) crushed and divided, 3 tablespoons removed for topping
- 1 cup dark chocolate chips use a high quality brand for best flavor
- Flaked sea salt for topping, optional but recommended
Instructions
- Preheat oven to 350ºF and line a large baking sheet with parchment paper, set aside.
- Mix dry ingredients: In a medium bowl, whisk together dry ingredients - set aside.
- Reserve 3 tablespoons of the crushed pistachios and place in a shallow bowl.
- Mix wet ingredients: In a separate large bowl cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add in egg, vanilla and almond extract mixing on medium speed until fully incorporated.
- Combine to make dough: Add bowl of dry ingredients and mix on low speed until almost combined. Add crushed pistachios (weighed 77g) and chocolate chips, folding in with large silicone spatula until fully incorporated.
- Using a medium cookie scoop (1.5 tbsp), scoop dough onto lined baking sheet, placing 2” apart. Alternate with a row of 3, then 2 – see pictures in post. Roll dough between palms and dip tops in crushed pistachios and place back on the baking sheet.
- Bake for 9-12 minutes, or until edges are golden and middle of cookies look slightly underdone. My cookies took 10 minutes. To reshape cookies, use a glass cup and make a circular motion around the the cookies. This has to be done almost immediately after taking out of the oven. Then sprinkle with flaked sea salt, if using.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
MAKE AHEAD - Pistachio cookie dough can be made 3 days in advance. Store, tightly wrapped, in the fridge.
STORAGE - Store leftover baked cookies in an airtight container at room temperature for 4 days.
FREEZE UNBAKED COOKIES - Roll cookie dough balls and top with pistachios, then flash freeze on a parchment lined baking sheet for 1-2 hours. Transfer to a freezer bag. Freeze for up to 3 months.
BAKING FROM FROZEN - Bake at 350ºF for 11-13 minutes. My frozen cookies were done at 12 minutes. They also will not spread as much, so they’ll be a slightly thicker cookie.
FREEZE BAKED COOKIES - Cool completely, then transfer to a freezer-safe container. Freeze up to 1 month. Thaw to room temperature before enjoying.
Nutrition
Serving: 1 cookie | Calories: 162kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 140mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 177IU | Calcium: 33mg | Iron: 1mg