Pistachio Chocolate Chip Cookies
Pistachio Chocolate Chip Cookies are a nutty twist on a classic, combining rich chocolate and crunchy pistachios for a sweet-salty treat!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups unsalted roasted pistachios, finely chopped, divided
- 1 ¼ cups semi-sweet chocolate chips, divided
- kosher salt, for garnish (optional)
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3–5 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract until combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
- Mix in most of the pistachios and chocolate chips, reserving ¼ cup of each for topping.
- Using a 2-tablespoon scoop, portion the dough onto the lined baking sheets, spacing each cookie about 2 inches apart.
- Top each dough ball with the remaining pistachios and chocolate chips.
- Bake for 9–11 minutes, or until the edges are golden brown. The centers may appear slightly underbaked but will set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Garnish with a pinch of kosher salt (optional).